Taco Stuffed Baked Potatoes (Print-Friendly Version)
Fluffy baked potatoes stuffed with savory taco beef, cheese, and fresh toppings for a delicious Mexican-inspired dinner.
# What You Need:
→ Base
01 -
4 large russet potatoes
→ Taco Filling
02 -
1 lb ground beef
03 -
1 tbsp olive oil
04 -
1 small onion, diced
05 -
2 cloves garlic, minced
06 -
1 packet taco seasoning
07 -
120 ml water
→ Toppings
08 -
240 ml shredded cheddar cheese
09 -
120 ml sour cream
10 -
120 ml guacamole
11 -
120 ml diced tomatoes
12 -
60 ml chopped cilantro
13 -
2 tbsp sliced green onions
# How to Make It:
01 -
Preheat oven to 200°C. Scrub potatoes clean, pat dry, and pierce several times with a fork. Place directly on the oven rack and bake for 50-60 minutes until tender when pierced with a fork.
02 -
While potatoes bake, heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
03 -
Add ground beef to the skillet and cook until completely browned, breaking it up with a wooden spoon. Drain excess fat if necessary. Stir in taco seasoning and water. Bring to a simmer and cook for 5 minutes until the mixture has thickened.
04 -
When potatoes are done, remove from oven and let cool slightly. Cut a lengthwise slit in the top of each potato and gently fluff the insides with a fork, creating space for the filling.
05 -
Spoon the beef mixture generously into each potato. Top with shredded cheese, sour cream, guacamole, diced tomatoes, cilantro, and green onions.
06 -
Serve immediately while still warm. Offer additional toppings on the side for customization.
# Additional Tips:
01 -
You can prepare the taco meat mixture in advance and refrigerate for up to 2 days for quicker assembly.
02 -
For a crispy potato skin, rub the potatoes with olive oil and salt before baking.