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 Time15

Cook Time1 20

Total Time1 35

Course: Side Dish

Cuisine: American, Mexican

Keyword: Baked Potato Tacos Recipe

Servings:

Calories: 529kcal

Author: Stephanie Keeping

Ingredients

For The Baked Potatoes

6 medium-sized russet potatoes, washed and dried
2 tablespoons olive oil, extra virgin
1 tablespoon kosher salt divided for sprinkling the outside of the potatoes

For The Taco Toppings

1 lb lean ground beef
½ cup finely chopped yellow onion
1 tablespoon garlic, minced
1 mild taco seasoning, 1 ounce packet
¾ cup water
¾ cup mild salsa
1 cup mild cheddar cheese, shredded
½ cup diced roma tomatoes
½ cup guacamole, creamy
⅓ cup sour cream
1 tablespoon fresh cilantro, chopped

Instructions

Preheat the oven to 425°F.
Line a small baking sheet with parchment paper.
Use a pastry brush, or paper towel, to coat the potatoes with olive oil.
Sprinkle a ½ teaspoon of kosher salt over each potato.
Bake for about 1 hour until the skin is crispy and the potatoes are tender when pierced with a fork, or are soft when lightly squeezed.
Remove from the oven and allow the potatoes to rest for about 15 minutes.
While the potatoes are baking make the taco topping. In a 4 to 5 quart pan over medium high heat, cook the ground beef, onion and garlic until the ground beef is no longer pink and cooked through. Drain any excess oil.
Reduce the heat to medium. Add the taco seasoning, water and salsa.
Stir often, for about 10 minutes, or until the liquid is absorbed and slightly thickened.
Slice open the potatoes lengthwise and gently fluff the inside of each potato before topping.
Top with taco meat, shredded cheese, guacamole, sour cream and a sprinkle of chopped cilantro.
Serve immediately.

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 six equally sized baking 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.

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