Why You’ll Love These Taco Stuffed Twice Baked Potatoes
If you’re anything like me, you’re constantly searching for those perfect weeknight dinners that hit all the right notes—delicious, filling, and simple to make.
These taco stuffed twice-baked potatoes check every box.
What’s not to love? They combine two comfort food favorites—fluffy baked potatoes and seasoned taco meat—into one spectacular meal.
The crispy potato skin holds a creamy, cheesy mixture that cradles perfectly spiced beef.
I’m particularly fond of how customizable they are; my kids load theirs with extra cheese while I pile on jalapeños.
Plus, they’re substantial enough to serve as a complete meal, no side dishes required.
What Ingredients are in Taco Stuffed Twice Baked Potatoes?
These taco stuffed potatoes bring together all the flavors we love about Mexican night with the comfort of a twice-baked potato. I’m always amazed at how such simple ingredients can transform into something so satisfying.
The beauty of this recipe lies in its balance—creamy potato filling, savory seasoned beef, and that irresistible melty cheese that pulls it all together. The ingredient list isn’t lengthy, but each component plays an essential role.
- 2 large baking potatoes, washed
- 1 cup Mexican four-cheese blend, divided
- 1/2 cup sour cream
- 1/4 cup margarine
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/2 pound ground beef
- 2 tablespoons taco seasoning
- 1/2 cup water
While the recipe calls for these specific measurements, don’t be afraid to adapt based on what you have in your pantry. No margarine? Butter works perfectly.
Want to make it healthier? You could substitute Greek yogurt for the sour cream, or use ground turkey instead of beef. And if you’re feeding a crowd, simply double everything—these potatoes are always a hit at my table.
Just remember that the cheese is divided in the recipe, with some going into the filling and the rest sprinkled on top for that gorgeous golden finish.
How to Make These Taco Stuffed Twice Baked Potatoes
The journey to these delicious taco-stuffed potatoes starts with something so simple—washing and baking 2 large potatoes at 400°F for about 1 hour and 15 minutes. I love how the kitchen fills with that earthy potato aroma as they bake.
Once they’re done, let them cool for about 15 minutes until they’re comfortable to handle. Nobody wants burned fingers when there’s good food to be made, right?
While the potatoes are cooling, it’s time to prepare our taco meat. Brown 1/2 pound of ground beef in a skillet until it’s no longer pink, then drain any excess fat. Return the beef to the pan, and this is where the magic happens—add 2 tablespoons of taco seasoning and 1/2 cup of water, then let it simmer for about 10 minutes until slightly thickened.
Now for the potato transformation: slice off a small portion from the top of each potato and carefully scoop out the insides, making sure to leave at least a 1/4-inch shell all the way around. In a medium bowl, combine the potato pulp with 3/4 cup of the Mexican cheese blend, 1/2 cup sour cream, 1/4 cup margarine, 3/4 teaspoon salt, and 3/4 teaspoon black pepper, mixing until smooth and creamy.
Spoon the potato mixture back into the shells, creating a little “nest” in each for the taco meat. Divide the seasoned beef evenly between the two potato boats, then return them to the oven for another 25 minutes.
In those final moments of baking, the flavors meld together beautifully as the potatoes get hot and the edges turn slightly crispy. Just before serving, sprinkle the remaining 1/4 cup of cheese over the top and watch it melt into gooey perfection.
The contrast between the creamy potato filling, zesty taco meat, and melty cheese makes every bite worth savoring.
Taco Stuffed Twice Baked Potatoes Substitutions and Variations
Now that you’ve mastered the basic recipe, let’s explore how to make these stuffed potatoes truly your own.
Try swapping ground beef for shredded chicken, ground turkey, or black beans for a vegetarian twist. Not a fan of sour cream? Greek yogurt works beautifully. For extra heat, mix in diced jalapeños or a dash of hot sauce. You could also trade the Mexican cheese blend for pepper jack or cotija.
Want to get fancy? Top with avocado slices, fresh cilantro, or a dollop of guacamole.
I sometimes add corn kernels to the filling – the sweetness balances the savory taco seasoning perfectly.
What to Serve with Taco Stuffed Twice Baked Potatoes
When serving these hearty taco stuffed twice baked potatoes, you’ll want complementary sides that balance the richness without overwhelming your meal.
I love pairing them with a crisp Mexican-inspired salad—think romaine, black beans, corn, and a lime vinaigrette.
A simple cucumber and tomato salad works beautifully too, cutting through the cheesy goodness with fresh acidity.
For bigger appetites, consider some cilantro-lime rice or elote (Mexican street corn).
Final Thoughts
After perfecting these fiesta taco stuffed potatoes in my kitchen countless times, I’m convinced they’re the ultimate crowd-pleaser for busy weeknights and casual gatherings alike. The combination of crispy potato shells with that creamy, cheesy filling and seasoned beef just hits all the right notes.
What I love most is how versatile they are—add jalapeños for heat, swap in chicken, or go vegetarian with black beans. My kids gobble them up without complaints, a minor miracle in my house.
Consider making extra for lunch tomorrow. Trust me, these potatoes reheat beautifully and taste even better the next day.
Fiesta Taco Stuffed Potato
Ingredients
Equipment
Method
- Preheat oven to 400°F. Wash potatoes thoroughly and place directly on oven rack.
- Bake potatoes for approximately 1 hour and 15 minutes, until tender when pierced with a fork.
- Remove potatoes from oven and allow to cool for about 15 minutes until comfortable to handle.
- While potatoes are cooling, brown the ground beef in a skillet over medium heat until no longer pink. Drain excess fat.
- Return beef to the skillet and add taco seasoning and water. Simmer for about 10 minutes until slightly thickened. Set aside.
- Slice off a small portion from the top of each potato. Carefully scoop out the insides, leaving approximately 1/4-inch shell all around. Place the potato pulp in a medium bowl.
- Add 3/4 cup of the Mexican cheese blend, sour cream, margarine, salt, and black pepper to the potato pulp. Mix until smooth and creamy.
- Spoon the potato mixture back into the shells, creating a small indentation in each for the taco meat.
- Divide the seasoned beef evenly between the two potato boats, filling the indentations.
- Return the stuffed potatoes to the oven and bake for an additional 25 minutes.
- Just before serving, sprinkle the remaining 1/4 cup of cheese over the top of the potatoes and allow it to melt.
