Hello, hungry friends! Let me introduce you to a dish that combines the hearty comfort of a baked potato with the bold, zesty flavors of a taco. The Taco Baked Potato is where two favorites collide, resulting in a satisfying and flavorful meal that’s quick enough for weeknights but special enough for game day gatherings.

Picture this: a warm, fluffy baked potato smothered with savory taco-seasoned ground beef, creamy melted cheese, fresh salsa, and all your favorite taco toppings. It’s customizable, it’s budget-friendly, and, let’s be honest, it’s downright delicious.

This recipe is perfect for when you can’t decide between tacos and baked potatoes—or when you just want the best of both worlds. Let’s dig in!

Why You’ll Love the Taco Baked Potato

Why This Recipe is a Must-Try

Comfort Food Fusion: A classic baked potato meets bold Mexican flavors.
Customizable: Add your favorite toppings like guacamole, sour cream, or jalapeños.
Quick & Easy: Perfect for busy weeknights or a fun twist on Taco Tuesday.

Tips for Success

Speed It Up: Microwave the potatoes for 10–15 minutes as a quicker alternative to baking.
Perfectly Fluffy Potatoes: For extra fluffy insides, wrap the potatoes in foil while they bake.
Prep Ahead: Make the taco filling in advance and reheat when ready to serve.

Substitutions and Variations

Vegetarian Option: Swap ground beef for black beans or crumbled tofu.
Low-Carb Twist: Use roasted sweet potatoes or zucchini boats instead of russet potatoes.
Spicy Upgrade: Add diced jalapeños or a drizzle of hot sauce.

Make It Healthier

Use lean ground turkey or chicken instead of beef.
Opt for low-fat cheese and sour cream.
Load up on fresh veggies for extra nutrients.

Closing

And there you have it! The Taco Baked Potato is a simple yet flavor-packed meal that’s sure to become a family favorite. Whether you’re hosting a casual dinner or looking for a creative twist on taco night, this dish hits all the right notes. Let us know how your creation turns out, and be sure to check out our other easy dinner recipes for more inspiration! 🌮🥔

FAQs

Can I make this recipe vegetarian?
Yes! Substitute ground beef with black beans, pinto beans, or lentils.
What’s the best way to reheat leftovers?
Reheat the potatoes in the oven or microwave, and warm the taco filling on the stovetop.
Can I use sweet potatoes instead?
Absolutely! Sweet potatoes add a delicious twist to this dish.
What other toppings can I add?
Guacamole, diced avocado, or crushed tortilla chips are great additions.
Can I make this dairy-free?
Use dairy-free cheese and yogurt as substitutes for the shredded cheese and sour cream.

Enjoy your taco-inspired comfort food! 🌮✨

Taco Baked Potato

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Author: Victoria
Total Time: 1 hour 10 minutes

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Description

The Taco Baked Potato is where two favorites collide, resulting in a satisfying and flavorful meal that’s quick enough for weeknights but special enough for game day gatherings.

Ingredients

Scale

4 large russet or yukon gold potatoes, sliced in half lengthwise
▢ 2 Tbsp olive oil
▢ 1 tsp salt
▢ black pepper, to taste

TACO MEAT

▢ 1 lb lean ground beef
▢ 1 1/2 Tbsp taco seasoning, adjust to taste
▢ 3/4 cup salsa, I use medium spice
▢ 1/4 cup water
▢ 3/4 cup grated sharp cheddar cheese

TOPPINGS

▢ lime wedges
▢ sour cream or plain Greek yogurt, salsa, fresh or pickled jalapenos, diced red onion, extra cheese, optional

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Instructions

Position your oven rack to the middle and pre-heat to 400 F. Line a baking tray with parchment paper and set aside.

To a large mixing bowl, add your halved potatoes, olive oil, salt, and pepper. Toss to coat.

Place each potato half on the parchment-lined baking tray with the flat side facing down. Arrange evenly so the potatoes aren’t touching.

Bake the potatoes for 40-50 minutes or until the bottoms are golden brown and potatoes can be easily pierced with a fork.

While the potatoes are baking, prepare your taco meat. Heat a large pan to medium-high heat. Add ground beef and taco seasoning. Crumble with a spatula until meat is browned and no pink remains.

Reduce heat to medium. Add salsa and water, stir, and cook uncovered for 2-3 minutes or until slightly thickened.

Turn off the heat and add grated cheese. Stir until cheese is melted and combined with taco meat.

Time to serve! Add two potato halves to each plate, with the flat side facing up. Spoon taco meat on top of each half. Add optional toppings as desired, and finish with a fresh squeeze of lime juice.

Prep Time: 10
Cook Time: 60

Nutrition

Serving Size: 4
Calories: 551
Sugar: 6g
Fat: 26g
Fiber: 6g
Protein: 33g