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Taco Stuffed Baked Potatoes

Taco stuffed baked potatoes pair fluffy russet potatoes with seasoned ground beef, melted cheddar, and fresh toppings. Bake the potatoes until tender, then fill them with a quick skillet taco mixture, sour cream, salsa, and green onions.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Resting 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 4 russet potatoes large, scrubbed and dried
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
For the taco filling
  • 1 lb ground beef 85% lean
  • 0.5 cup yellow onion finely chopped
  • 1 packet (1 oz) taco seasoning
  • 0.67 cup water
For the toppings
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup sour cream
  • 0.5 cup salsa
  • 2 tbsp green onions sliced

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet

Method
 

Bake the potatoes
  1. Heat the oven to 425°F.
  2. Prick each potato several times with a fork.
  3. Rub the potatoes with olive oil and sprinkle with kosher salt.
  4. Place the potatoes on a rimmed baking sheet and bake for 50 to 65 minutes, until easily pierced through the center with a knife.
Cook the taco filling
  1. While the potatoes bake, cook the ground beef and onion in a 12-inch skillet over medium-high heat for 6 to 8 minutes, breaking up the beef, until it reaches 160°F and the onion is softened.
  2. Drain excess fat.
  3. Stir in the taco seasoning and water, bring to a simmer, and cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens.
Stuff and serve
  1. Let the potatoes rest for 5 minutes.
  2. Cut each potato lengthwise and fluff the insides with a fork.
  3. Divide the cheddar among the potatoes, then top with the taco filling, sour cream, salsa, and green onions.

Notes

For fluffy centers, bake until a knife easily pierces each potato. Refrigerate leftovers in separate airtight containers for up to 3 days; freezing is not recommended. Swap plain Greek yogurt for the sour cream if desired.