Taco Stuffed Baked Potatoes

This dish delivers crispy baked potatoes filled with savory seasoned ground beef topped with melty cheddar cheese salsa and fresh garnishes making it perfect for a comforting weeknight meal.

I first made these on a busy evening when I needed a filling meal fast and they quickly became a family favorite for easy dinners.

Ingredients

• Russet potatoes: medium sized for fluffy interiors and crispy skins choose firm potatoes without green spots
• Olive oil: for coating the skins to crisp them beautifully in the oven
• Fine sea salt: enhances the potato flavor and helps the skin crisp up
• Lean ground beef: provides rich protein and a hearty base for the taco filling
• Taco seasoning: adds classic spicy and smoky notes use your favorite blend or homemade for best flavor
• Onion powder and garlic powder: deepen the savory profile effortlessly
• Ground cumin: adds warmth and earthiness essential for authentic taco flavor
• Water: helps create a saucy consistency in the meat filling
• Tomato salsa: adds acidity and moisture to balance the richness of the beef
• Shredded cheddar cheese: melts on top for creamy indulgence
• Sour cream: adds cool creaminess to contrast the spices
• Extra salsa: for topping brings freshness and zing
• Green onions: chopped for a mild sharpness and color
• Fresh cilantro: chopped brightens and adds herbal notes
• Diced tomato: adds juiciness and texture
• Jalapeño slices: provide optional heat and crunch
• Shredded lettuce: adds a crisp fresh bite
• Guacamole: brings richness and creaminess
• Crushed tortilla chips: add a satisfying crunch finishing touch

Step by Step Instructions

Prepare Potatoes:

Preheat your oven to 200 degrees Celsius. Pierce each potato several times with a fork to allow steam to escape. Rub the skins evenly with olive oil then sprinkle and massage fine sea salt all over to enhance crispness and flavor.

Bake Potatoes:

Place the potatoes on a baking tray and put them in the oven. Bake for about 60 minutes or until the skins are crisp and the flesh is tender when tested with a fork. This slow baking creates a perfect fluffy interior.

Cook Taco Meat:

While the potatoes bake, heat a large skillet over medium-high heat. Add the ground beef breaking it up with a spatula and cook until no longer pink. Drain any excess fat to keep the filling from being greasy.

Season Meat:

Add the taco seasoning onion powder garlic powder and cumin to the cooked beef. Stir well to blend all the spices. Pour in water and tomato salsa then reduce the heat to low. Let it simmer gently until most of the liquid evaporates about five minutes. Keep it warm and covered.

Prepare Potato Filling:

When potatoes are cool enough to handle slice each one lengthwise and press the sides gently to open. Use a fork to fluff the soft interior creating a nice bed for the filling.

Assemble Dish:

Fill each potato generously with the seasoned taco meat. Top with shredded cheddar cheese sour cream salsa green onions cilantro diced tomato jalapeño slices shredded lettuce guacamole and crushed tortilla chips as you like to create layers of flavor and texture.

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I love the contrast between the crispy potato skin and the creamy guacamole it always reminds me of casual family dinners where everyone customizes their toppings just how they like them.

Storage Tips

Store the baked potatoes and taco meat separately in airtight containers in the refrigerator to keep textures fresh for up to three days. Reheat the potatoes wrapped in foil in the oven and warm the meat gently on the stove to maintain moisture.

Ingredient Substitutions

Ground turkey or chicken works well in place of beef for a lighter option Use Greek yogurt instead of sour cream for tanginess with less fat Cheese alternatives like Monterey Jack or pepper jack can offer different flavor profiles For a dairy free version omit cheese and sour cream and load up on guacamole and salsa.

Serving Suggestions

Serve these stuffed potatoes with a crisp green salad or Mexican street corn for a festive meal Pair with a cold cerveza or a fresh lime agua fresca to complement the spices Leftover taco meat can also be used in tacos quesadillas or nachos making this recipe doubly useful.

Cultural Context

Stuffed baked potatoes are a classic comfort food reimagined here with bold Tex-Mex flavors reflecting how traditional dishes adapt to new tastes This recipe showcases how versatile potatoes are in different culinary traditions combining hearty American staples with Mexican inspired seasonings.

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Common Recipe Questions

→ How do I ensure crispy potato skins?

Bake the potatoes directly on the oven rack without foil, placing a tray underneath to catch drips. This allows even heat and airflow for crispier skins.

→ Can I prepare the taco meat in advance?

Yes, the taco meat can be cooked ahead and stored in an airtight container in the refrigerator for up to 3 days, maintaining freshness.

→ What potato variety works best?

Russet potatoes are ideal for their fluffy interiors and sturdy skins that crisp well when baked.

→ How do I reheat leftover stuffed potatoes?

Reheat in an oven at 180°C until warmed through to maintain the crispness of the skins and the texture of the filling.

→ Can I customize the toppings?

Absolutely! Feel free to add or omit toppings like jalapeños, guacamole, or crushed tortilla chips based on your preference.