These Taco Stuffed Potatoes are simple to make and ready in under half an hour. Tender baked potatoes topped with seasoned ground beef and your favorite taco toppings!
AN EASY 30-MINUTE POTATO RECIPE
Taco Stuffed Potatoes are the best of both worlds! I love to make potatoes with taco toppings. It’s easy, filling, and more importantly, yummy! The ground beef mixture is seasoned and mixed with black beans and a squeeze of lime. Then it’s put on a fluffy baked potato and finished off with your favorite taco toppings. If you love these Taco Stuffed Potatoes, you’ll probably enjoy my Taco Potatoes (yes, they are different!)
FREQUENTLY ASKED QUESTIONS:
Absolutely! You can simply use a package of taco seasonings if you prefer instead of all the seasonings listed above. Or, instead of combining all these ingredients, if you already have some on hand, grab some from your Homemade Taco Seasoning Mix.
You can use whatever taco toppings you typically enjoy. Shredded cheddar cheese, sour cream, guacamole, salsa, lettuce, tomatoes, pico de gallo, salsa, and cilantro are common toppings and are what I would use, but if you have other ones you prefer, feel free to use those instead.
Sure. This recipe typically makes 4-6 potato toppings, depending on the size of your potatoes. If you need to make more than that, you can double the recipe for the toppings and grab enough potatoes.
In place of ground beef, you can use ground pork, ground chicken, or ground turkey.
This is really a whole meal in one but you could simply serve it with some steamed veggies or a side salad. If you want to carb it up a bit more, you could serve with Mexican Cornbread or Mexican Rice.
Leftovers can be stored in an airtight container and can be kept in the fridge for up to 3-4 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- large russet potatoes – I have only made these with russet since they make the best baked potatoes but I assume you could use Yukon Gold.
- ground beef– if you’re out of ground beef, check the Frequently Asked Question section above to see if you have any of the other alternatives that I shared.
- onion – don’t like onions? Leave them out!
- black beans– this is an optional ingredient that I like to use to help fill these out a bit. But you can also use pinto beans instead or just leave them out altogether.
- water
- lime juice– another optional ingredient that just adds another pop of flavor.
- chili powder – all the spices below are to make a homemade taco seasoning. Instead of using these, you can pick up a packet of taco seasoning.
- cumin
- garlic powder
- onion powder
- oregano
- paprika
HOW TO MAKE TACO STUFFED POTATOES:
You can bake your potatoes in the oven at 400F for about an hour or in the microwave for about 8-9 minutes a piece. Make sure to pierce them several times with a fork or knife before baking. Have your potatoes baked before starting the meat. If you cut a super-hot potato, it is more likely to fall apart making it harder to assemble the stuffed taco potatoes. Once your potatoes are baked, remove from the oven and start making the meat.
Add the ground beef and onion to a large skillet and cook and crumble over medium heat until meat is browned. Drain any excess grease. Sprinkle all the seasonings over the beef followed by the black beans and water. Stir and cook for an additional 2-4 minutes until the beans are heated through.
Squeeze the lime juice (if using) over the beef mixture and toss one last time. Cut each slightly cooled potato in half, lengthwise. Scoop out the potato so you have a little well, careful not to scoop out too much. Leave about ¼-⅓ inch thick potato around the skin to keep the integrity of the potato. Fill the well heaping full of meat mixture.
Top with your favorite taco toppings.
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Favorite taco toppings for serving:
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You can bake the 4-6 large russet potatoes in the oven at 400F for about an hour or in the microwave for about 8-9 minutes a piece. Make sure to pierce them several times with a fork or knife before baking. Have your potatoes baked before starting the meat. If you cut a super-hot potato, it is more likely to fall apart making it harder to assemble the stuffed taco potatoes.
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Once the potatoes are baked, start making the meat.
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Add 1 pound ground beef and ½ cup onion to a large skillet and cook and crumble over medium heat until meat is browned. Drain any excess grease
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Sprinkle 2 Tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon oregano, ½ teaspoon salt, ½ teaspoon pepper and ½ teaspoon paprika all over the beef followed by ½ cup black beans and ¼ cup water. Stir and cook for an additional 2-4 minutes until the beans are heated through.
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Squeeze ½ lime over the beef mixture and stir one last time.
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Cut each slightly cooled potato in half, lengthwise. Scoop out the potato so you have a little well, careful not to scoop out too much. Leave about ¼-⅓ inch thick potato around the skin to keep the integrity of the potato.
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Fill the potatoes with the taco meat and top with your favorite taco toppings. Then serve!
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Calories: 343kcal | Carbohydrates: 33g | Protein: 18g | Fat: 16g | Sodium: 298mg | Fiber: 5g | Sugar: 2g
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
