Taco-Stuffed Baked Potatoes

Description: Crispy-on-the-outside, fluffy-on-the-inside baked russets loaded with savory, taco-seasoned ground beef and all your favorite toppings—this recipe brings a playful twist to your taco night.

What Makes This Dish a Hit:

Simplicity at Its Best: Minimal effort, maximal flavor—ideal for busy nights.
Fully Customizable: Whether you love it fully loaded or prefer to keep things simple, you’re in control.
Versatile Meal Choices: Great for lunch, dinner, at-home dining, or even a quick bite on the go.
Perfect for Using Leftovers: Repurpose leftover mashed potatoes into an exciting new dish.

Helpful Tips:

To Reheat: Warm the meat in the microwave or on the stovetop. For potatoes with crisp skins, use the oven or an air fryer.
Scaling Up: Double or triple the recipe as your crowd demands—just adjust quantities of potatoes and toppings accordingly.
Seasoning Boost: Use a store-bought taco seasoning packet, but feel free to add your own spices—or use homemade seasoning for a personalized punch.
Make-Ahead Option: Prep the meat in advance and reheat when you’re ready to serve.
Protein Alternatives: Substitute ground turkey, shredded chicken, or pork if preferred.
Add Beans: Black beans, pinto beans, or kidney beans can serve as either a meat substitute or a hearty topping.
Heat It Up: Incorporate Rotel-style green chile salsa or a dash of cayenne pepper.
Mini Version: Use baby potatoes for bite-sized taco-stuffed options, similar to mini loaded potatoes.

Recipe Overview:

Prep time: ~10 minutes
Bake time: 45–60 minutes (medium-sized russets)
Total: ~1 hour 10 minutes
Serves: 6

Ingredients (for 6 potatoes):

6 medium russet potatoes
¼ cup olive oil
1 tbsp kosher salt
1 lb lean ground beef
1 packet (1 oz) taco seasoning
1 tsp each: garlic powder, ground cumin, onion powder
¾ cup water
½ cup salsa
Assorted taco toppings (e.g. shredded cheese, sour cream, salsa, guacamole, green onions)

Steps:

Preheat oven to 400 °F.
Prep the potatoes: Prick with a fork, brush with olive oil, and season with salt. Place on a baking sheet and bake until tender—about 45–60 minutes, checking at 45.
Cook the meat: In a skillet over medium-high heat, brown the beef (8–10 minutes), drain excess fat if needed.
Season: Stir in taco seasoning, garlic powder, cumin, and onion powder—cook for 1 minute.
Simmer: Add water and salsa, reduce to low, and let simmer for 10–15 minutes until mostly evaporated. Keep warm.
Finish the potatoes: Slice tops open, fluff the insides, and top each with the prepared taco meat and your favorite garnishes.
Serve immediately and enjoy!

Storage Advice:

Store potato and meat separately in the fridge—both keep well for up to 3 days.

Nutrition (per serving):

362 kcal; Carbs: 41 g; Protein: 21 g; Fat: 13 g; plus essential micronutrients.