Taco-Stuffed Baked Potatoes are a perfect spicy fix for meat and potato lovers with a Mexican twist. Potatoes mashed with sour cream and cheese, combined with taco meat, piled high with toppings are a great dinner option!
I realize I just shared my Slow Cooker Mexican Chicken Taco Meat recipe last week (anyone tried it yet?!) but there’s not stopping a muse with a constant hankering for Mexican flavors. We l.o.v.e. these Taco-Stuffed Baked Potatoes and know you will too!
I remember having my first fully loaded baked potato as a child. It was at a dark, moody steak house restaurant. It came piled high with butter, sour cream, bacon bits and chives. I could have dived right into it. I was convinced there was nothing better on the face of the planet.
Strangely I don’t make mashed potatoes often. We tend to make roasted potatoes to go along with roasted chicken. A baked potato is substantial. Where it used to be a side dish I feel like it should be pulled front and center as a main dish and this recipe gets it there with pizazz!
Spicy, savory lean ground beef taco meat is mixed with baked potato, sour cream and cheese and baked to melt together. Like traditional tacos there is loads of options for toppings: guacamole, salsa, Mexican crema, smashed tortilla chips, sliced scallion greens. Your imagination is the limit!
Don’t let the length of the recipe discourage you (maybe I’m sharing more about my own persuasions when seeing a long recipe!). It’s mainly spices to create the homemade taco meat. I really dislike pre-made taco seasoning mixes because they are too darn salty. This blend is perfection with earthy, spicy flavors that don’t blow your brains out from the heat.
To ensure not having a load of extra stuffing ingredients, the insides of two potatoes are reserved for other recipes; potato pancakes for breakfast, traditional mashed potatoes (or these Roasted Garlic Buttermilk Mashed Potatoes!). We’ve rewarmed these in the microwave the next day too and they are still delicious!
If you thought baked potatoes couldn’t get any better, this Taco-Stuffed Baked Potatoes recipe is one you’ll love. Potatoes mashed with sour cream and grated cheese are mixed with spicy homemade taco meat and stuffed back into baked potato skins, then piled high with favorite taco toppings. It’s a perfect one dish recipe that’s filling and satisfying.
Taco-Stuffed Baked Potatoes Recipe
The best of both comfort food worlds, this taco stuffed backed potato is packed with taco flavors. Filling and delicious.
- 4 large Russet Potatoes (approximately 2 ½ pounds total weight), scrubbed and dried
- 1 teaspoons Olive Oil
- ½ cup chopped Yellow Onion
- 1 Garlic Clove , peeled and diced
- 1 ½ tablespoons diced seeded Jalapeno Pepper
- 1/2 pound 90% lean Ground Beef
- 2 ½ teaspoons Chili Powder
- 1 ½ teaspoons ground Cumin
- 1/2 teaspoon Smoked Paprika (not hot)
- 1/2 teaspoon ground Coriander
- 1/2 teaspoon Oregano
- 1/4 teaspoon Kosher Salt
- 1/8 teaspoon Cayenne Pepper
- 1 tablespoon Tomato Paste
- 1/2 cup Low Sodium Chicken Stock
- 1/3 Sour Cream
- ¾ cup plus ¼ cup grated Mexican Cheese blend (or a blend of sharp cheddar and Monterey Jack cheese)
- Kosher Salt and freshly ground Black Pepper to taste
- Topping suggestions (optional): salsa, guacamole, sour cream or Mexican crema, torn cilantro leaves, sliced scallion greens, mashed tortilla chips
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Pierce the potatoes in several spots with a fork and place the potatoes on the prepared baking sheet. Place in heated oven for 1 hour. Remove and allow to cool slightly on the baking sheet. Reduce the oven temperature to 350 degrees F. While the potatoes cool, make the taco meat.
- In a large skillet, heat the olive oil on medium-high heat. Add the onion, garlic and jalapeno to the skillet and sauté until the onion begins to turn translucent (about 3-4 minutes).
- Add the ground beef and brown until no pink is showing. Add the spices (chili powder, cumin, smoked paprika, coriander, oregano, salt and cayenne pepper), tomato paste and chicken stock. Stir together and allow to simmer on medium-high heat until most of the liquid is absorbed/evaporated (about 5 minutes). Remove from heat.
- Slice a very thin strip off the top of the potatoes. Gently hollow out the potatoes leaving at least 1/8-inch of the potato with the skin; put the insides of two of the potatoes in a large mixing bowl and set aside the insides of the remaining two potatoes for another use.
- Using a potato masher or ricer (my preference), mash or process the potatoes. Add the sour cream, ¾ cup of the cheese and salt and pepper to taste. Mix together until all ingredients are well combined.
- Add ¾ of the prepared taco meat to the bowl with the mashed potatoes and mix together.
- Place the potatoes again on the parchment-lined baking sheet, spoon the meat-potato mixture evenly back into the potatoes. Divide the remaining taco meat and add on top of each filled potato. Top the taco meat with 1 tablespoon of the remaining cheese and place back into the oven to cook until warmed through (20-25 minutes). Serve hot with a choice of toppings.