Taco Stuffed Baked Potatoes
A perfect baked potato stuffed with spicy taco meat and topped with cheese, sour cream and onions – a delicious way to change up your Taco Tuesday with juicy ground beef and flavorful homemade taco seasoning.
Ingredients
Main ingredients
- 4 large Baked potatoes about 800g total
- 1 pound Ground beef fresh or thawed
- ½ cup Onion diced
- 2 Garlic cloves minced
- 2 tablespoons Homemade taco seasoning or 1 packet
- ½ cup Water
- 1 cup Salsa use your favorite style
- Salt to season exactly how you want it
- Pepper to season exactly how you want it
- Shredded cheese your favorite taco topping
- Sour cream your favorite taco topping
- Green onions your favorite taco topping
- Tomatoes your favorite taco topping
- Guacamole your favorite taco topping
- Butter optional for creamy potato texture
Instructions
Instructions
- Prepare the baked potatoes and set them aside to cool for at least 10 minutes.
- Meanwhile, heat a large skillet over medium heat and add the ground beef, diced onion and minced garlic. Season with salt and pepper. Cook until no longer pink, breaking up the meat with a spatula. Drain.
- To the ground beef, add the taco seasoning, water and salsa. Stir to combine then bring to a simmer over medium heat. Cover and reduce heat to low. Simmer for 15 minutes. If there is too much liquid, simmer with the lid off for a bit.
- Gently slice open potatoes lengthwise and squeeze the sides to open, careful not to let them break in half completely. Season the potato with salt and pepper, and mash with a little sour cream.
- Divide the taco meat among the potatoes and top with freshly shredded cheddar, green onions or any of your favorite taco toppings.
- Serve immediately.
- Preheat oven to 400°F (200°C) and bake potatoes for 45 to 60 minutes until tender.
- Use pressure cooker to steam potatoes in ½ cup water for 12 minutes with quick release as a time-saving alternative.
- For faster cleanup, cook beef directly in pressure cooker after steaming potatoes with slow release to keep it juicy.
Notes
Gently slice open the potatoes and squeeze from the sides. You want to avoid the potato splitting all the way down the sides and falling open. Salt the potato flesh before adding any toppings for optimal potato flavor. Potatoes need a lot of salt, it what really brings out their flavor, so don’t skimp here. After the salt, add butter or sour cream and mash it into the potato a little for extra creamy texture.