Taco Stuffed Baked Potatoes
Introduction
These Taco Stuffed Baked Potatoes combine the comfort of fluffy, oven-baked potatoes with the bold, zesty flavors of a taco night. Each potato is packed with savory taco-seasoned beef, creamy toppings, melty cheese, and fresh garnishes—basically, all your taco favorites in a soft, buttery potato shell. They’re hearty enough for dinner, fun for family meals, and easy to customize with your favorite toppings.
Prep Time: 10 minutes
Cook Time: 1 hour (oven) or 25 minutes (air fryer)
Total Time: 1 hour 10 minutes (oven) or 35 minutes (air fryer)
Servings: 4
Ingredients
For the Potatoes
4 large russet potatoes
2 tbsp olive oil
1 tsp kosher salt
For the Taco Filling
1 lb (450g) ground beef (or ground turkey/chicken)
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning (or 2 tbsp homemade blend)
2/3 cup water
1 cup shredded cheddar or Mexican blend cheese
Topping Ideas
Sour cream
Salsa or pico de gallo
Sliced jalapeños
Chopped cilantro
Shredded lettuce
Diced tomatoes
Guacamole
Instructions
Bake the Potatoes
Oven Method:
Preheat oven to 400°F (200°C).
Scrub potatoes clean, pat dry, and pierce several times with a fork.
Rub with olive oil and sprinkle with salt.
Place directly on the oven rack (with a baking sheet below to catch drips) and bake for 50–60 minutes, until skins are crispy and a fork slides in easily.
Air Fryer Method:
Preheat air fryer to 400°F (200°C).
Prepare potatoes the same way as above.
Air fry for 25–30 minutes, flipping halfway, until tender.
Make the Taco Filling (10–12 minutes)
While potatoes cook, heat a skillet over medium-high heat.
Add ground beef and diced onion, cooking until meat is browned and onion is soft (about 5–6 minutes).
Drain excess grease.
Stir in garlic, taco seasoning, and water. Simmer for 3–4 minutes, until thickened.
Assemble the Stuffed Potatoes (5 minutes)
Slice baked potatoes lengthwise and gently fluff insides with a fork.
Spoon taco filling into each potato.
Sprinkle with shredded cheese so it melts over the hot filling.
Add your favorite toppings like sour cream, salsa, jalapeños, and fresh herbs.
Tips for Best Results
Use russet potatoes for the fluffiest insides.
For extra crispy skins, bake directly on the rack without foil.
If you like spice, add a pinch of cayenne or chipotle powder to your taco meat.
Great for meal prep—bake the potatoes ahead and reheat when ready to fill.
Serving Suggestion
Serve with a side of tortilla chips and salsa for the full taco-night experience—just in potato form.