Hey there! So, you know how everyone loves tacos, right? Well, let me tell you about my taco stuffed baked potatoes – it’s like a taco and a baked potato had a delicious baby. I first made these on a whim when I was craving comfort food but couldn’t decide between tacos or potatoes (seriously, who can choose?). They turned out to be a hit with my family, and now it’s a regular request. And, yes, I may or may not sprinkle a bit of extra cheese when no one’s looking.
Why You’ll Love This
I whip up these taco stuffed baked potatoes when I’m in the mood for something hearty but also kind of fun. My kids actually eat the entire potato (it’s a miracle!) because somehow the taco magic makes it irresistible. Plus, you can customize it with whatever toppings you love. Need to use up some leftovers? This is your go-to. And if you’re like me, sometimes you just need a meal where you can sneak a taste as you cook.
What You’ll Need
- 4 large baking potatoes (russet works great, but I’ve used Yukon Gold in a pinch)
- 1 lb ground beef (or turkey when I’m trying to be ‘healthier’)
- 1 packet taco seasoning (homemade is superb, but store-bought is easy peasy)
- 1 cup shredded cheese (cheddar, but I’ve been known to mix in some Monterey Jack)
- 1 cup salsa
- 1/2 cup sour cream (sometimes Greek yogurt does the job too)
- Optional toppings: chopped tomatoes, sliced green onions, guacamole (yes, always more guac)
How to Bring It All Together
- First things first, preheat your oven to 400°F (200°C). Stab those potatoes with a fork a few times (it’s oddly satisfying), then bake for about 45 minutes. They’re done when you can easily poke them with a fork.
- While they bake, brown your ground beef in a skillet over medium heat. Once it’s cooked through, stir in that taco seasoning with a splash of water until it’s all mixed and lovely. This is the part where I usually sneak a taste – quality control, right?
- When your potatoes are ready, slice them open and fluff the insides with a fork. This is where it might look a bit messy, but trust the process – it always comes together.
- Stuff those spuds with the seasoned beef, top generously with cheese, and pop them back in the oven for a few minutes until the cheese is melty.
- Top with salsa, sour cream, and any of your favorite extras. Dive in and enjoy!
My Little Secrets
I’ll be honest, I once tried using leftover chili instead of taco meat, thinking it would be genius. It was… not. Stick with the taco flavors here! And if you don’t have a microwave, you can totally bake the potatoes the night before and reheat them in the oven.
Mix It Up!
Once, I tried adding corn and black beans into the mix for a more southwest vibe, and it was a hit! On the flip side, I tried topping with jalapenos once, thinking it’d be a spicy delight. It was way too spicy for my kiddos (but hey, if you like a kick, go for it!).
Gadgets & Gizmos
If you don’t have a potato masher, just use a fork to fluff up the insides. It won’t be as smooth, but it’ll do the trick (and save you from washing another gadget).
Storing Leftovers
These can be stored in the fridge for up to 2 days, though honestly, in my house they never last more than a day! If you need to reheat them, a quick zap in the microwave and they’re good to go.
What’s Best on the Side?
We usually pair these with a simple green salad or some roasted veggies. My partner loves it alongside a cold beer – makes it feel like a little fiesta at home!
Pro Tips From My Kitchen Mishaps
Don’t rush the potato baking! I once tried to speed it up by cranking the oven heat – ended up with dry, sad potatoes. Have patience, it’s worth it.
Some Questions I’ve Gotten
Can I use a different kind of cheese? Absolutely! Whatever melts your heart (and tastebuds).
What if I don’t eat beef? Turkey or even a veggie substitute works just fine – adjust seasoning to your taste.
Can I make these ahead of time? You can, but they taste so much better fresh. Reheat gently if you do prep ahead.