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.
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.
Notes
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.