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Stuffed Taco Potatoes Recipe

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3.9 from 5 reviews

These Stuffed Taco Potatoes combine the hearty comfort of baked potatoes with the bold, zesty flavors of taco-seasoned ground beef. Loaded with creamy mashed potato filling, cheddar cheese, and topped with fresh salsa and green onions, this dish is perfect for a satisfying weeknight dinner or a fun twist on classic tacos.

  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings

Ingredients

Potatoes

  • 4 large baking potatoes

Meat Filling

  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 1 packet taco seasoning
  • 1/4 cup water

Potato Mixture

  • 1/2 cup sour cream (plus extra for serving)
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese (divided: 3/4 cup for filling and 1/4 cup for topping)

Toppings

  • 2 green onions, sliced
  • 1/2 cup salsa

Instructions

  1. Prepare and Bake Potatoes: Preheat your oven to 475°F (246°C). Scrub the baking potatoes clean and prick them several times with a fork to allow steam to escape during cooking. Place them directly on the oven rack or a baking sheet and bake for 60 to 75 minutes, or until the potatoes are tender when pierced with a fork.
  2. Cook the Ground Beef Mixture: While the potatoes are baking, heat a nonstick pan over medium heat. Add the lean ground beef and chopped onion, cooking until the beef is fully browned and onions are soft. Use a wooden spoon to break the meat into small crumbles as it cooks.
  3. Add Taco Seasoning: Sprinkle the taco seasoning over the cooked meat and pour in 1/4 cup water. Stir well and cook for an additional 1 minute to allow the flavors to meld. Remove the pan from heat and set aside.
  4. Prepare the Potato Filling: Once potatoes are baked and cool enough to handle (about 10-15 minutes), slice off a thin sliver from the top of each potato. Scoop out the inside pulp and place it in a large bowl. Add sour cream and milk, then mash until the mixture is smooth and creamy. Stir in about 3/4 of the cooked taco meat mixture and fold in 3/4 cup of shredded cheddar cheese. You can reserve the remaining meat for another use or mix it all in if desired.
  5. Season and Stuff: Taste the potato filling for seasoning. Since taco seasoning is already salty, additional salt may not be necessary. Spoon the potato and meat mixture back into the hollowed potato skins, packing it firmly.
  6. Bake the Stuffed Potatoes: Arrange the stuffed potatoes in a baking dish. Sprinkle the remaining shredded cheddar cheese on top of each. Bake in the oven at 350°F (177°C) for 20 to 25 minutes, or until the cheese is melted and bubbly.
  7. Serve and Garnish: Remove from the oven and garnish each stuffed potato with sliced green onions, a spoonful of salsa, and additional sour cream to taste. Serve hot and enjoy!

Notes

  • Choose large baking potatoes like Russets for the best texture and size.
  • Lean ground beef keeps the dish lower in fat but you can substitute with ground turkey or chicken if preferred.
  • Reserve leftover taco meat to make quick quesadillas or add to salads for extra flavor.
  • For a spicier kick, add jalapeños or hot sauce to the salsa topping.
  • This recipe can be made ahead by preparing the potatoes and filling separately, then assembling and baking before serving.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://yourdailycook.com/stuffed-taco-potatoes-recipe/