Go Back
Easy Taco Stuffed Potatoes Recipe for a Cozy Weeknight Dinner

Easy Taco Stuffed Potatoes Recipe

Fluffy baked russet potatoes are filled with taco-seasoned ground beef, melted Cheddar or Mexican-blend cheese, salsa, and sour cream. Add your favorite toppings for a filling family dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Baked Potatoes
  • 4 Large russet baking potatoes, about 8–10 ounces each
  • 1 tablespoon Vegetable or olive oil
  • 1/2 teaspoon Kosher salt, plus more to taste
Taco Beef
  • 1 pound Lean ground beef
  • 1/2 cup Finely chopped yellow onion
  • 1 packet or 2 tablespoons Taco seasoning, about 1 ounce, or homemade taco seasoning
  • 1/2 cup Water
Toppings
  • 1 cup Shredded Cheddar or Mexican-blend cheese
  • 1/2 cup Salsa
  • 1/2 cup Sour cream
Optional Toppings
  • As desired Sliced green onions, chopped tomato, sliced jalapeño, chopped cilantro, diced avocado or guacamole, shredded lettuce, black olives, or drained and rinsed black beans

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Scrub and dry the potatoes thoroughly, pierce each several times with a fork, rub with oil, and sprinkle with the kosher salt.
  2. Place the potatoes directly on the oven rack or on a baking sheet. Bake uncovered for 45–60 minutes, depending on size, until a knife slides easily into the centers.
  3. While the potatoes bake, cook the ground beef and chopped onion in a skillet over medium-high heat for about 6–8 minutes. Break the beef into small crumbles and continue cooking until it is no longer pink.
  4. Drain excess fat if necessary, then stir in the taco seasoning and water. Simmer for 3–5 minutes, stirring occasionally, until the beef mixture thickens.
  5. Let the baked potatoes cool for a few minutes. Cut a slit lengthwise across the top of each potato, gently squeeze the ends to open it, and fluff the inside with a fork.
  6. Spoon the taco beef into each potato and top with the shredded cheese. Return the potatoes to the oven for 2–3 minutes, just until the cheese melts.
  7. Finish with salsa, sour cream, and any optional toppings you enjoy. Serve immediately while the potatoes are hot and the cheese is soft.

Notes

Choose russet potatoes of similar size for even baking, and do not wrap them in foil because uncovered baking creates better-textured skin. For a faster version, microwave pierced potatoes for 8–12 minutes, turning once, then finish them in a 425°F oven for 10–15 minutes. Refrigerate leftovers in an airtight container and reheat until hot.