Reader FavoriteTaco Stuffed Baked Potatoes
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Fluffy baked russet potatoes split open and loaded with seasoned taco meat, shredded cheese, sour cream, and all the fixings. Taco Tuesday meets baked potato night.
By Mia HartwellUpdated August 19, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Two comfort food classics in one
- Completely customizable toppings
- The potato does most of the cooking itself
- Feeds a family for under $10
Taco Stuffed Baked Potatoes
1 hr 10 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 540kcal
- Protein
- 26g
- Carbs
- 56g
- Fat
- 22g
- Fiber
- 6g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Preheat the oven to 400F (200C). Scrub the potatoes clean and dry them. Poke each potato 6-8 times with a fork.
- 2
Rub the potatoes with olive oil and sprinkle with salt. Place directly on the oven rack with a sheet pan on the rack below to catch drips.
- 3
Bake for 50-60 minutes until a fork slides into the center with no resistance.
- 4
While the potatoes bake (start about 20 minutes before they finish), brown the ground beef in a skillet over medium-high heat. Drain the fat.
- 5
Add the taco seasoning and 1/4 cup of water to the beef. Stir and simmer for 3-4 minutes until the sauce thickens and coats the meat.
- 6
When the potatoes are done, let them cool for 3 minutes. Cut a deep slit down the center of each one and push the ends inward to open the potato wide.
- 7
Fluff the inside with a fork. Season the potato flesh with a pinch of salt.
- 8
Pile seasoned beef generously into each potato. Top with shredded cheese (it will melt from the heat of the potato and meat).
- 9
Add sour cream, salsa, diced tomato, green onions, and jalapeños.
Pro Tips for the Best Results
- Choose potatoes that are roughly the same size so they finish baking at the same time.
- Do not wrap potatoes in foil. Unwrapped potatoes bake with dry heat, which gives them a better skin texture and fluffier interior.
- The taco meat can be made 2-3 days ahead and reheated. This turns a 70-minute recipe into a 60-minute mostly-hands-off recipe.
- For a faster version, microwave the potatoes for 5 minutes per potato, then finish in a 400F oven for 15 minutes for crispy skin.
Cooking from your phone or kitchen? Print this recipe or save it as a PDF to keep it handy.
How to Cook Taco Stuffed Baked Potatoes
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
1. Prep your ingredients
Before you turn on the heat, get everything ready: Preheat the oven to 400F (200C). Scrub the potatoes clean and dry them. Poke each potato 6-8 times with a fork. Rub the potatoes with olive oil and sprinkle with salt. Place directly on the oven rack with a sheet pan on the rack below to catch drips. Bake for 50-60 minutes until a fork slides into the center with no resistance. Having your ingredients measured and within reach (mise en place) makes the rest of the cooking smooth and stress-free.
2. Start cooking
Now the main cooking begins. While the potatoes bake (start about 20 minutes before they finish), brown the ground beef in a skillet over medium-high heat. Drain the fat. Add the taco seasoning and 1/4 cup of water to the beef. Stir and simmer for 3-4 minutes until the sauce thickens and coats the meat. When the potatoes are done, let them cool for 3 minutes. Cut a deep slit down the center of each one and push the ends inward to open the potato wide. Keep an eye on the heat and don't rush — this is where the flavor builds.
3. Finish & serve
To bring it all together: Fluff the inside with a fork. Season the potato flesh with a pinch of salt. Pile seasoned beef generously into each potato. Top with shredded cheese (it will melt from the heat of the potato and meat). Add sour cream, salsa, diced tomato, green onions, and jalapeños. Taste and adjust the seasoning, then serve right away while it's hot and at its best.
Storage & Make-Ahead
Store leftover taco meat and baked potatoes separately. Potatoes keep 3 days in the fridge. Reheat in a 350F oven for 15 minutes.
Serving Suggestions
This taco stuffed baked potatoes pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use chicken or turkey instead of beef?+
Ground turkey works well with taco seasoning and keeps the cost low. Shredded chicken (from a rotisserie) is another quick option.
What if I want to make this vegetarian?+
Replace the ground beef with a can of drained and rinsed black beans seasoned with the taco packet. The beans absorb the seasoning well and the texture works inside a baked potato.
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