Taco Stuffed Potatoes
A cozy and hearty meal that combines the comfort of baked potatoes with the bold flavors of tacos, allowing for customizable toppings.
Ingredients
For the Potatoes
- 4 pieces Russet potatoes Best for fluffy texture
For the Beef Filling
- 1.5 pounds Ground beef Can substitute with ground turkey or chicken
- 1 small Onion, chopped Optional but adds flavor
- 2-3 tablespoons Taco seasoning Use store-bought or homemade
- 1/3 cup Water To help season the meat
- 1 cup Black beans or pinto beans Optional
- 1/2 cup Corn Optional
For the Toppings
- to taste Salsa or pico de gallo
- to taste Shredded cheese
- to taste Sour cream or plain Greek yogurt
- to taste Shredded lettuce
- to taste Jalapenos
- to taste Cilantro
- to taste Avocado or guacamole
Instructions
Baking the Potatoes
- Preheat the oven to 425°F.
- Scrub the potatoes, dry them well, and poke each one a few times with a fork.
- Rub with a little oil and sprinkle with salt.
- Bake directly on the oven rack for about 50 to 65 minutes, until tender.
Preparing the Beef Filling
- In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks.
- If there's excess grease, drain most of it but leave some for flavor.
- Add chopped onion and cook until softened.
- Stir in the taco seasoning and water; let simmer for 3 to 5 minutes until thickened.
- If using, add beans and corn and warm through.
Assembling the Tacos
- Slice the top of each baked potato, fluff the insides, and add a pinch of salt.
- Optionally mix in sour cream or butter for creaminess.
- Fill generously with the beef mixture.
Adding the Toppings
- Top each stuffed potato with salsa, cheese, sour cream, lettuce, jalapenos, cilantro, and avocado as desired.
- Optionally, melt cheese on top by returning to the oven for a few minutes.
Notes
Feel free to customize the toppings and fillings according to your preference. Leftovers can be reheated easily and are great for meal prep.