Taco Stuffed Baked Potatoes Recipe


Taco Stuffed Baked Potatoes are a culinary delight that marries the heartiness of baked potatoes with the zesty flavors of tacos. This dish, a creative twist on traditional taco nights, offers a unique and satisfying way to enjoy the beloved flavors of Mexican cuisine in a comforting, familiar format. The origins of Taco Stuffed Baked Potatoes are somewhat modern, emerging from the fusion cuisine trend that seeks to blend different culinary traditions into new and exciting dishes. This particular combination takes the concept of Taco Tuesday and spins it on its head, providing a novel way to serve up the taco fillings everyone loves, but in a potato. It’s a perfect option for those looking to diversify their meal plans while still keeping the essence of a taco night alive.


Ingredients Overview

Creating Taco Stuffed Baked Potatoes requires a balance of ingredients that bring out the best in both the baked potato and taco components. Here’s what you’ll need:

  • For the Taco Stuffing:
    • Ground beef or a vegetarian alternative like quinoa or black beans
    • Taco seasoning, either store-bought or a homemade blend of chili powder, cumin, garlic powder, onion powder, and paprika
    • Diced tomatoes, either fresh or canned
    • Black beans, rinsed and drained
    • Corn, which can be fresh, frozen, or canned
    • Shredded cheese, such as cheddar or Mexican blend
    • Chopped onions and green peppers for added crunch and flavor
  • Types of Potatoes:
    • Russet potatoes are the top choice for baking due to their size, fluffy texture, and ability to hold up well to stuffing.
    • Sweet potatoes can be used for a sweeter, nutrient-rich alternative.
  • Optional Toppings and Variations:
    • Sour cream or Greek yogurt for creaminess
    • Chopped green onions, cilantro, or avocado for freshness
    • Jalapeños or hot sauce for those who prefer a spicy kick
    • A squeeze of lime juice for a bit of tang

Nutritional Information

A single serving of Taco Stuffed Baked Potato can vary in caloric content depending on the choice of ingredients, especially the type of toppings used. On average, a serving can range from 300 to 500 calories. The dish offers significant nutritional benefits, thanks to key ingredients like:

  • Potatoes: A great source of vitamins C and B6, potassium, and fiber, especially with the skin on.
  • Beans: Provide protein, fiber, and iron, making them a hearty vegetarian filling option.
  • Vegetables: Tomatoes, onions, and peppers add vitamins A and C, antioxidants, and additional fiber.
  • Cheese: Adds calcium and protein, but should be used in moderation to keep the dish healthier.

By choosing lean meats, low-fat dairy options, and including plenty of vegetables, Taco Stuffed Baked Potatoes can be a balanced, nutritious meal that satisfies the craving for something savory and comforting.

Step-by-Step Cooking Guide

Preparing the Potatoes for Baking:

  1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature is crucial for achieving a crispy skin on the potatoes.
  2. Prepare the Potatoes: Wash the russet or sweet potatoes thoroughly, then pat them dry. Prick the potatoes several times with a fork to allow steam to escape during baking.
  3. Season: Lightly brush each potato with olive oil and sprinkle with salt. This not only flavors the potatoes but also helps the skin become crispy.
  4. Bake: Place the potatoes directly on the oven rack for even cooking, with a baking sheet below to catch any drips. Bake for about 45-60 minutes, or until the potatoes are tender inside and the skin is crispy.
  5. Cool: Remove the potatoes from the oven and let them cool slightly for handling.

Making the Taco Stuffing:

  1. Cook the Meat: In a large skillet over medium heat, cook the ground beef (or vegetarian alternative) until browned. Drain any excess fat.
  2. Add Flavors: Stir in the taco seasoning, diced tomatoes, black beans, and corn. Cook for an additional 5-7 minutes, allowing the flavors to meld together. If the mixture seems dry, add a little water to achieve the desired consistency.
  3. Cheese: Add half of the shredded cheese to the mixture, stirring until it’s just melted and incorporated.

Combining Ingredients and Final Baking Steps:

  1. Prepare for Stuffing: Once the potatoes are cool enough to handle, cut a slit down the center of each potato, then gently squeeze the ends to open them up. Be careful not to break the skin.
  2. Stuff the Potatoes: Spoon the taco stuffing generously into each potato. Don’t be afraid to overfill; the more stuffing, the better.
  3. Add More Cheese: Sprinkle the remaining cheese over the top of the stuffed potatoes.
  4. Final Bake: Return the potatoes to the oven, and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.
  5. Garnish: Top each potato with your chosen toppings, such as sour cream, green onions, cilantro, or avocado.

Serving Suggestions

How to Serve Taco Stuffed Baked Potatoes:

Taco Stuffed Baked Potatoes are a meal in themselves, but presentation can elevate the experience. Serve them on a plate with a dollop of sour cream, a sprinkle of fresh cilantro, and a wedge of lime on the side. For those who enjoy a bit of heat, a small bowl of salsa or hot sauce can allow guests to adjust the spice level to their liking.


Recommended Side Dishes:

To complement the rich and savory flavors of the stuffed potatoes, consider these side dishes:

  • A Simple Green Salad: A light salad dressed with a lime vinaigrette can add a refreshing contrast to the meal.
  • Grilled Vegetables: Seasonal vegetables, lightly grilled, can offer a smoky flavor that pairs well with the taco spices.
  • Black Bean Soup: For cooler days, a small serving of black bean soup can make the meal even more comforting and satisfying.

By following these steps and suggestions, you can create a delicious and memorable meal that brings a fun twist to traditional taco nights.

Variations of the Dish

Vegetarian Options: To cater to vegetarian diets, replace the ground beef with a hearty plant-based alternative. Quinoa, black beans, or lentils seasoned with taco spices make excellent fillings. Adding roasted vegetables like bell peppers and zucchini can also enhance the flavor and nutritional profile.

Spicy and Non-Spicy Versions: Adjust the heat level to suit your taste preferences. For a spicy kick, incorporate diced jalapeños into the stuffing or use a spicier taco seasoning. A dash of hot sauce or chipotle peppers in adobo sauce can also elevate the heat. For milder versions, stick with basic taco seasoning and omit the spicy peppers.

Kid-Friendly Modifications: Create a kid-friendly version by focusing on milder flavors and fun toppings. Use plain ground beef or turkey with a mild taco seasoning. Offer a variety of toppings like shredded lettuce, diced tomatoes, and shredded cheese, allowing kids to customize their potatoes. Incorporating a side of mild salsa or guacamole can also make the dish more appealing to younger palates.


  • How long do you bake the potatoes? Bake the potatoes at 425°F (220°C) for about 45-60 minutes. The exact time may vary depending on the size of the potatoes. They’re done when the skin is crispy and the inside is soft and easily pierced with a fork.
  • Can I prepare the taco stuffing ahead of time? Yes, the taco stuffing can be prepared ahead of time and stored in the refrigerator for up to two days. Reheat it on the stove or in the microwave before stuffing the potatoes to ensure it’s warm and flavorful.
  • What are some healthy toppings for Taco Stuffed Baked Potatoes? Opt for toppings that add flavor without excessive calories. Greek yogurt or low-fat sour cream, fresh salsa, diced avocado, and chopped cilantro are excellent choices. These toppings provide additional nutrients and healthy fats.
  • Are there any low-carb alternatives to using potatoes? For a low-carb alternative, consider using hollowed-out bell peppers or large zucchini boats as the base instead of potatoes. These vegetables can be baked and then stuffed with the taco filling, offering a nutritious and lower-carb option that still satisfies the craving for something hearty and flavorful.

Taco Stuffed Baked Potatoes are a delightful, versatile dish that can bring a fresh twist to your dinner table. With endless customization options, they can easily become a household favorite, proving that sometimes, the best dishes are those that combine the comfort of tradition with a spark of creativity.

Taco Stuffed Baked Potatoes Recipe

Taco Stuffed Baked Potatoes are a delightful fusion of classic baked potatoes and the vibrant flavors of tacos. This versatile dish can be customized to suit various dietary preferences, making it a perfect meal for family dinners, gatherings, or a twist on Taco Tuesday. With options for vegetarian, spicy, and kid-friendly versions, everyone can enjoy this comforting and satisfying meal.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American, Mexican
Servings 4 servings
Calories 500 kcal


  • Oven
  • Baking sheet
  • Fork
  • Skillet
  • Mixing spoon


  • 4 large russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 pound ground beef or vegetarian alternative
  • 2 tablespoons taco seasoning
  • 1 cup diced tomatoes fresh or canned
  • 1/2 cup black beans rinsed and drained
  • 1/2 cup corn fresh, frozen, or canned
  • 1 cup shredded cheddar cheese
  • Optional toppings: sour cream green onions, cilantro, avocado, jalapeños


  • Preheat the oven to 425°F (220°C). Wash and dry the potatoes, then prick them with a fork. Brush with olive oil, sprinkle with salt, and place on a baking sheet. Bake for 45-60 minutes until tender.
  • While potatoes bake, brown the ground beef in a skillet over medium heat. Drain excess fat. Add taco seasoning, tomatoes, black beans, and corn. Cook for 5-7 minutes.
  • Cut a slit in each baked potato. Squeeze the ends to open. Spoon the taco mixture into the potatoes. Top with cheese.
  • Return to the oven for 10 minutes, or until the cheese is melted. Add your choice of toppings.


  • For a vegetarian version, substitute ground beef with quinoa, black beans, or lentils.
  • Adjust the spiciness by adding or reducing the amount of jalapeños and taco seasoning.
  • To make this dish ahead of time, prepare the taco filling and refrigerate. Bake the potatoes and assemble before serving.
  • For a low-carb option, consider using bell peppers or zucchini boats instead of potatoes.
Keyword Healthy, Kid-Friendly, Spicy, Taco Stuffed Baked Potatoes, Vegetarian