Go Back

Taco Stuffed Potatoes

Fluffy baked potatoes loaded with seasoned ground beef, cheese, and fresh taco toppings for a hearty Mexican-inspired meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 stuffed potatoes
Course: Dinner, Main Dish
Cuisine: American, Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 4 large russet potatoes scrubbed clean
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Taco Filling
  • 1 lb ground beef 80/20 blend
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning
  • 0.25 cup water
  • 1 can (4 oz) diced green chiles
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn kernels frozen or fresh
For the Toppings
  • 2 cups shredded Mexican cheese blend
  • 1 cup sour cream
  • 1 large avocado diced
  • 2 medium tomatoes diced
  • 4 green onions chopped
  • 0.25 cup fresh cilantro chopped
  • 1 lime cut into wedges
  • hot sauce optional

Equipment

  • Oven
  • Large skillet
  • Fork
  • Knife

Method
 

  1. Preheat oven to 425°F (220°C). Pierce each potato several times with a fork, then rub with olive oil and season with salt and pepper.
  2. Place potatoes directly on oven rack and bake for 45-60 minutes, until they give slightly when squeezed and skin is crispy.
  3. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned and cooked through, 6-8 minutes.
  4. Add diced onion to skillet and cook 3-4 minutes until softened. Add garlic and cook 1 minute until fragrant.
  5. Stir in taco seasoning and water. Add green chiles, black beans, and corn. Simmer 5-7 minutes until heated through.
  6. Remove potatoes from oven and let cool 5 minutes. Cut deep slit lengthwise and fluff flesh with fork.
  7. Divide taco meat mixture evenly among potatoes, spooning generously over fluffed potato flesh.
  8. Top each potato with shredded cheese and return to oven 3-5 minutes until cheese is melted and bubbly.
  9. Remove from oven and add desired toppings: sour cream, avocado, tomatoes, green onions, and cilantro.
  10. Serve immediately with lime wedges and hot sauce on the side for customization.

Notes

For vegetarian version, substitute black beans and seasoned vegetables for ground beef. Potatoes can be baked ahead and reheated. Store leftovers separately and reassemble when ready to serve.