Baked Potato Tacos

Baked Potato Tacos are a delicious twist on traditional tacos. Crispy baked potatoes filled with seasoned ground beef and customizable toppings make for a recipe that quick to prepare and perfect for busy weeknights or casual gatherings.

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Baked Potato Tacos are the yummiest, crispy baked potatoes filled with savory taco-seasoned ground beef and topped with all your favorite fixings for a meal that’s hearty, satisfying, and oh-so-delicious.

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Taco Tuesday just got a whole lot more fun with these Taco Baked Potatoes. Fluffy baked potatoes are stuffed with all your favorite taco toppings! It’s a quick and delicious way to enjoy your favorite Tex-Mex flavors, and a meal the whole family will enjoy.

Ingredients for Baked Potato Tacos

If you have potatoes and everything to make tacos, you’re ready to go (no corn or flour tortillas required)! This recipe comes together fast, so gather your ingredients, and dinner will be on the table in no time.

Taco Stuffed Baked Potatoes Substitutions and Additions

If you find yourself short on certain ingredients or wish to add your own personal touch to your ground beef baked potato, no problem! Here are some substitution and addition suggestions to customize this recipe to your liking:

Potatoes:​ We like Russet potatoes for this recipe, but you can use any kind of potato you’d like. A thicker skin and a starchy potato flesh seem to work best. You can also substitute white potatoes with sweet potatoes.

Olive Oil: You can substitute with avocado oil or vegetable oil for a similar result. Alternatively, you can use melted butter or ghee for added flavor.

Salt: Adjust the amount of salt according to your taste preferences. You can also use sea salt or kosher salt for a slightly different flavor.

Ground Beef: Lean ground turkey or chicken can be used as an alternative to ground beef. For a vegetarian option, try using cooked lentils or black beans seasoned with taco seasoning. 

Yellow Onion: Substitute with white onion or shallots if you prefer a milder onion flavor. You can also use red onion for a pop of color in your taco filling.

Black Pepper: Feel free to adjust the amount of black pepper to suit your taste. You can also add a pinch of cayenne pepper for an extra kick of heat.

Taco Seasoning: Make your own taco seasoning blend at home. Borrow our taco seasoning recipe if you’d like!

Water: For added flavor, you can use chicken or vegetable broth instead of water. You can also substitute with beef broth for a richer taste in your taco filling.

Refried Beans: You can use refried beans instead of or mixed in with the ground beef. It helps to stretch the recipe to make more taco stuffed potatoes. 

Optional Toppings: Get creative with your toppings! Try diced avocado, sliced jalapeños, crumbled queso fresco, or a squeeze of fresh lime juice to customize your baked taco potatoes.

Cheese Sauce: We think warm cheese sauce or homemade Queso would be really delicious on baked Mexican potatoes.

How To Make Baked Potato Tacos

Baked Potato Tacos are as easy as they sound. They’re taco meat with potatoes, and they’re every bit as easy to make as you hope. First, you’ll bake some potoates, then you’ll make taco meat and prepare the toppings. Here’s the step-by-step instructions:

STEP ONE: Prepare your potatoes by washing them well under cool running water. Dry the potatoes with paper towel. If you want, you can poke holes in your potatoes with a fork to let steam escape. You can also dice your yellow onion.

PRO TIP: We hand selected 4 large Russet potatoes (about 2-2.5 lbs of potatoes) for this recipe. If you use smaller potatoes, you may end up with more than 4 servings.

STEP TWO: Preheat the oven, and line a sheet pan with aluminum foil. 

STEP THREE: ​Place the large baking potatoes on the baking pan, then drizzle them with 1 tablespoon of olive oil. Gently rub the oil over the entire surface of the potatoes, then sprinkle on the salt until the potatoes are evenly salted.

STEP FOUR: Set your sheet pan in in the middle oven rack and bake for 1 hour, or until the baked potatoes are tender when you pierce them with a fork. 

STEP FIVE: Near the end of the baked potato cooking time, start making your taco meat. In a large skillet over medium-high heat, add the remaining olive oil, ground beef, diced onion, salt, and pepper. Continue to break up the beef with a spoon or spatula, until the ground beef is fully cooked and no pink remains. Drain off any excess fat.

STEP SIX: Add taco seasoning and water to the ground beef mixture. Stir to combine, then bring the mixture to a low boil. The mixture may look watery, and that’s ok. Reduce the heat to low and continue to simmer until the sauce has thickened and the water has evaporated. Stir regularly so the sauce doesn’t burn. Remove the skillet from the heat and set it aside.

STEP SEVEN: When the potatoes are fully cooked, remove them from the oven and use a sharp knife to cut a slit down the center of each one. Let the potatoes cool and rest for about five minutes. Once they’re cool enough to handle, gently push on the ends of the potato. The center of the potato should pop out from the top through the slit. 

STEP EIGHT:​ Use a fork to fluff and break up the inside of the baked potato, then scoop out a few tablespoons to make space for the taco fillings. 

STEP NINE:​ Divide the taco beef between the potatoes, scooping it into the opening on the top of the potatoes.

STEP TEN: Add shredded cheddar, diced tomatoes, guacamole, sour cream, and a sprinkle of freshly chopped cilantro or green onions. Or dress them however you’d like! Enjoy!

How To Serve Potato and Ground Beef Tacos

Whether you’re hosting a casual dinner with friends or planning a family fiesta, these versatile Tex-Mex beef and potato tacos are sure to steal the spotlight!

Serving Suggestions:

Traditional Taco Bar: Set up a taco bar with potoates and ground beef as well as all your favorite toppings and let your guests customize their Baked Potato Tacos to their heart’s content. Include traditional options like diced tomatoes, sliced jalapeños, salsa, cheese, and hot sauce for a customizable dining experience.

Tex-Mex Fiesta Platter: Serve Baked Potato Tacos alongside other Tex-Mex favorites like quesadillas, nachos, and Mexican street corn. This festive platter is perfect for sharing at gatherings and parties.

Baked Potato Taco Salad: Transform your potato taco recipe into a hearty taco salad by layering shredded lettuce, diced tomatoes, black beans, corn, and avocado on a bed of potatoes. Top it off with crumbled taco-seasoned ground beef and a dollop of sour cream for a satisfying meal.

Refreshing Beverages: Serve potato tacos with ice-cold beverages like lemonade, iced tea, or punch for a refreshing contrast to the savory flavors. For adult gatherings, pair with a pitcher of peach margaritas or Mexican beer for a festive touch.

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How To Store Your Leftover Mexican Stuffed Baked Potato

Yes, you can store your baked mexican stuffed potatoes for later. We recommend you keep your potatoes and toppings separated for storage if possible.

MAKE AHEAD: You can make the beef and potatoes ahead of time and prepare the remaining ingredients, as well. Store them in the fridge until you’re ready to serve them, then reheat and you’re ready to go! Simply reheat the taco-seasoned ground beef in a skillet on medium-low heat for 5 minutes or until warmed through, and warm the baked potatoes in a 350°F oven for 15 minutes or until heated through before assembling the tacos.

IN THE FRIDGE: To store leftover Baked Potato Tacos in the refrigerator, allow them to cool completely before transferring them to an airtight container. They can be stored in the fridge for up to 3-4 days. It’s best to store the potatoes separately from the ground beef and other toppings, if possible.

IN THE FREEZER: If you have leftover Baked Potato Tacos that you’d like to freeze for later, it’s best to freeze the components separately. Store the taco-seasoned ground beef and baked potatoes in separate airtight containers or freezer bags for up to 2-3 months. When ready to enjoy, thaw the components overnight in the refrigerator, then reheat!

HOW TO REHEAT: To reheat Baked Potato Tacos, there are several methods you can use. For microwave reheating, place the tacos on a microwave-safe plate and heat them on high for 1-2 minutes or until warmed through. Alternatively, you can reheat the potaotes the oven at 350°F for 10-15 minutes or until heated through, and the beef in a frying pan on the stovetop.

Why This Recipe For Baked Potato Tacos Is the Best

Baked Potato Tacos hold a special place in our hearts for their comforting flavors, customizable toppings, and the joy they bring to any mealtime. From casual weeknight dinners to festive gatherings with friends, this recipe has earned its spot as a beloved favorite on our dining table.

Reasons We Love This Recipe:

Simplicity with Flavor: Baked Potato Tacos may seem simple, but don’t let their humble appearance fool you. These taco stuffed potatoes are a delicious main course!

Family-Friendly Fun: Baked Potato Tacos are a hit with both kids and adults alike, making them a family-friendly favorite. Serve with the meat and toppings on the side so everyone can dress up their own potato to their liking.

Budget-Friendly Eats: In addition to being delicious and versatile, Baked Potato Tacos are also budget-friendly, making them a practical choice for an everyday meal. 

Nostalgic Comfort: There’s something inherently comforting about Baked Potato Tacos that reminds us of home-cooked meals when we were kids. Whether it’s the familiar flavors of childhood or the cozy feeling of sharing a meal with loved ones, these tacos will make you feel happy and nostalgic with every bite.

These Baked Potato Tacos blend the cozy goodness of baked potatoes with flavorful taco fillings for a whole new take on Mexican Night! Their straightforward preparation and adaptability means they’re easy to cook, and the cheesy and flavorful filling guarantees the whole family will enjoy!

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Baked Potato Tacos

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Baked Potato Tacos are a delicious twist on traditional tacos. Crispy baked potatoes filled with seasoned ground beef and customizable toppings make for a recipe that quick to prepare and perfect for busy weeknights or casual gatherings.

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4

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Ingredients

  

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• 4 large baking potatoes, rinsed clean and patted dry (Russet potatoes)
• 2 tablespoons olive oil, divided into 1 tablespoon for the potatoes and 1 tablespoon for the ground beef
• 1 teaspoon salt, divided into ½ teaspoon for the potatoes and ½ teaspoon for the ground beef
• 1 pound lean ground beef
• ½ cup diced yellow onion
• ¼ teaspoon black pepper
• 1 ounce taco seasoning
• ¾ cup water

Optional Toppings

• finely shredded cheddar cheese
• small diced Roma tomato, seeds removed
• prepared guacamole, or diced avocado
• sour cream
• fresh cilantro, chopped
• green onion, thinly sliced

Instructions

 

• Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil.
• Place the large baking potatoes onto the baking sheet, drizzle 1 tablespoon of olive oil over the potatoes, and gently rub the oil over the outer surface of the potatoes. Sprinkle ½ teaspoon of salt evenly over the surface of the oil-rubbed potatoes.
• Bake the potatoes for 1 hour to 1 hour 15 minutes, or until the baked potatoes are fork tender when poked.
• When the potatoes are nearing the end of their cooking time, you can make your taco filling by adding to a large skillet, on medium-high heat, the remaining 1 tablespoon olive oil, lean ground beef, diced yellow onion, salt, and black pepper. Cook and brown the ground beef for 5-6 minutes or until no pink remains. Drain off any excess fat from the skillet.
• Add the taco seasoning and water to the skillet of cooked and drained ground beef. Stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 3-5 minutes or until the sauce has thickened and most of the water has evaporated. Be sure to stir the mixture often to avoid burning the sauce. Remove the skillet of taco-seasoned ground beef from the heat and set it aside.
• Once the potatoes are fully cooked, and fork-tender when pierced, remove the potatoes from the oven and cut a slit down the center of each potato with a sharp knife. Allow the baked potatoes to rest for 5 minutes before handling them. Once the potatoes are cool enough to handle, gently push on the ends of one potato until you get the center of the potato to pop open at the cut in the top of the potato.
• With a small fork, gently fluffy or break up the inside of the baked potato, then scoop out 1-2 tablespoons of the baked potato to make space to add the taco fillings.
• To fill the taco potatoes, evenly divide the taco-seasoned beef into the opening of each baked potato.
• Once your potatoes are stuffed with the taco-seasoned ground beef, you can then add some shredded cheddar cheese, diced tomatoes, a dollop of prepared guacamole, a dollop of sour cream, and a sprinkle of chopped fresh cilantro or thinly sliced green onions. The toppings can be customized according to each person’s preferences for serving.

Notes

• If you buy a bag of russet potatoes, I find they tend to be a little on the smaller side. I like to buy my potatoes from the bulk bin so that I can choose four equally sized large baking potatoes. The total weight of the four potatoes should be around 2-2½ pounds. If you use smaller potatoes, you will get more than four servings from the taco-seasoned ground beef mixture.
• If avocados are in season and readily available in your area, I highly suggest using freshly made guacamole. If not, there are some great pre-made store brands that are available year-round that you can use for your taco potatoes.
• This recipe can easily be doubled or tripled to serve a crowd. You can prepare all the toppings, the taco-seasoned ground beef, and the baked potatoes, then place them all out like you would a traditional taco bar and let everyone assemble their own taco potatoes.  This is a great way to feed a large amount of people without making a lot of individual recipes.

Nutrition

Calories: 529kcal | Carbohydrates: 72g | Protein: 32g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1250mg | Potassium: 1957mg | Fiber: 6g | Sugar: 5g | Vitamin A: 669IU | Vitamin C: 25mg | Calcium: 64mg | Iron: 6mg

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