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Combining two comfort food favorites, these taco-topped spuds turn ordinary baked potatoes into an exciting dinner option. The fluffy potatoes serve as the perfect base for spicy beef, gooey cheese, and colorful fresh garnishes. Can't decide between taco night and potato night? Now you don't have to pick! I made these for friends during our last game get-together and everyone created their own unique combos—they absolutely loved it.
I accidentally created this dish when we had back-to-back potato and taco nights planned. Now my children beg for it whenever the temperature drops, and I'm all for the simple prep work it needs.
- Lean ground beef: Makes up the meaty taco mixture and cooks up wonderfully with rich flavor. Try to grab the most recent package at the store, or switch to ground turkey if you want something lighter
- Russet potatoes: Give you that airy, soft middle while getting nice and crunchy outside. Look for ones that seem heavy when you pick them up and don't have any green patches or little shoots
- Taco seasoning: Adds that signature Mexican-inspired kick with spices like chili, garlic and cumin. Grab your go-to store mix or throw together your own to cut down on salt
- Water: Mixes with the spices to evenly coat your beef and keeps everything moist without extra fat
- Sharp cheddar cheese: Grated straight off the block for the smoothest melt and strongest flavor. Don't shy away from extra-sharp or trying pepper jack for more kick
- Sour cream: Gives that nice cool balance against the warm spicy elements. The regular version works best for texture
- Green onions: Add a pop of freshness and slight crunch to break up the heavier ingredients. Pick bunches that look vibrant and thin
- Fresh tomatoes: Bring color, moisture and tangy flavor to the mix. Go for tomatoes that feel firm but give slightly when pressed
Cooking Guide Made Simple
- Clean Your Potatoes:
- Scrub each potato carefully under water then poke holes all over using a fork. This lets hot air escape so they cook properly
- Bake the Potatoes:
- Put potatoes straight on the oven rack at 400 degrees and let them cook for about 45-50 minutes. You'll know they're done when the outside feels crisp and a fork slides easily into the center
- Cook Your Beef:
- Put ground beef in a big pan over medium heat. Break it apart with your spoon while it cooks until you don't see any pink spots. This should take around 6-8 minutes
- Add Flavor to Meat:
- Scatter your taco mix over the cooked beef. Add water and mix everything together. Let it bubble gently for 5 minutes, stirring now and then until it thickens up. This cooking time really packs in the flavor
- Get Toppings Ready:
- While your meat mixture cooks, grate your cheese, chop your tomatoes and slice your green onions. Having everything ready makes the final steps so much quicker
- Put It All Together:
- Cut a line down the middle of each hot potato and gently mash the insides with a fork. Load them up with your beef mixture, then pile on cheese, sour cream, green onions and tomatoes. Serve them right away so everything melts together nicely
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Nothing beats watching that cheddar slowly melt into the hot potato—it really brings all the flavors together. Last summer we tried adding chunks of avocado and some chopped jalapenos for extra kick, and now we can't enjoy these without those additions.
Keeping Leftovers Fresh
Let any extra potatoes cool down completely. Store them in containers that seal tight and keep them in your fridge for up to three days. When you want to eat them again, warm them slowly in a 350 degree oven until hot throughout, or use your microwave if you're in a hurry. Don't mix in cold toppings like sour cream until you're ready to eat or things will get mushy.
Ingredient Swaps
Ground turkey or chicken works great if you want something lighter than beef. For veggie lovers, mashed black or pinto beans make a fantastic meat-free option. If cheddar isn't your thing, try Monterey Jack or Colby cheese for smooth melting. Don't forget to try adding sliced avocado, your favorite salsa, or some crisp lettuce when you want extra freshness.
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What to Serve Alongside
These stuffed potatoes stand alone as a complete meal, but they pair wonderfully with a simple corn salad or tangy coleslaw. When hosting guests, I love setting up a toppings bar so everyone can dress their potato just how they like it. For parties, try using small baby potatoes to create bite-sized versions guests can grab easily.
Food History Background
This dish blends the American classic stuffed potato with popular Tex Mex flavors. Topping baked potatoes with tasty fillings is a truly American tradition, and adding those bold taco seasonings brings a fun twist to an everyday meal. You'll find variations of this crowd-pleaser at family dinners and community gatherings all across the country.
Frequently Asked Questions
- → What’s the secret to crispy potato skins?
Wash them well, pat them dry completely, poke holes all over with a fork, then bake right on the oven rack for the crispiest results.
- → Can I swap out the meat or go vegetarian?
Ground turkey, chicken, or even plant-based taco crumbles are great swaps and still deliver yummy taco flavors.
- → What are the best toppings for taco potatoes?
Try cheddar, sour cream, salsa, diced avocado, green onions, jalapeños, and fresh tomatoes—so many tasty options!
- → Can I bake the potatoes ahead of time?
Yes! You can bake them, refrigerate, and when it’s time to eat, reheat before adding warm taco filling and fresh toppings.
- → How do I keep potatoes from exploding in the oven?
Poke them all over with a fork before baking to let the steam escape and keep them intact.