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–+ servings
taco filled baked potato recipe

Fiesta Taco Stuffed Potato

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These taco stuffed twice-baked potatoes combine crispy potato skins with creamy, cheesy filling and zesty seasoned beef for a complete meal. The fluffy potato shells cradle perfectly spiced taco meat and melty cheese for a satisfying dinner that's both comforting and customizable.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings: 2 people
Course: Main Course
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3/4 teaspoon ground black pepper
  • 1/2 pound ground beef
  • 1/2 cup water
  • 1/4 cup margarine butter can be substituted
  • 2 large baking potatoes washed
  • 3/4 teaspoon salt
  • 1 cup Mexican four-cheese blend divided (3/4 cup for filling, 1/4 cup for topping)
  • 2 tablespoons taco seasoning
  • 1/2 cup sour cream Greek yogurt can be substituted

Equipment

  • Baking sheet
  • Skillet
  • Medium bowl

Method
 

  1. Preheat oven to 400°F. Wash potatoes thoroughly and place directly on oven rack.
  2. Bake potatoes for approximately 1 hour and 15 minutes, until tender when pierced with a fork.
  3. Remove potatoes from oven and allow to cool for about 15 minutes until comfortable to handle.
  4. While potatoes are cooling, brown the ground beef in a skillet over medium heat until no longer pink. Drain excess fat.
  5. Return beef to the skillet and add taco seasoning and water. Simmer for about 10 minutes until slightly thickened. Set aside.
  6. 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.
  7. 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.
  8. Spoon the potato mixture back into the shells, creating a small indentation in each for the taco meat.
  9. Divide the seasoned beef evenly between the two potato boats, filling the indentations.
  10. Return the stuffed potatoes to the oven and bake for an additional 25 minutes.
  11. Just before serving, sprinkle the remaining 1/4 cup of cheese over the top of the potatoes and allow it to melt.

Nutrition

Calories: 650kcal

Notes

These taco stuffed potatoes are incredibly versatile. Try swapping ground beef for shredded chicken, ground turkey, or black beans for a vegetarian option. For extra flavor, top with fresh avocado slices, chopped cilantro, diced tomatoes, or a dollop of guacamole.
These potatoes reheat beautifully, making them perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes or microwave until heated through.

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