Taco Stuffed Baked Potatoes are a delicious and hearty twist on traditional tacos, combining the comforting texture of baked potatoes with the bold flavors of seasoned ground beef and classic taco toppings. This recipe is perfect for busy weeknights, offering an easy and satisfying meal that the whole family will enjoy. The tender baked potato provides a perfect vessel for the rich, savory filling, making each bite a blend of fluffy potato and flavorful taco goodness.
Why You’ll Love This Recipe:
• Quick and Easy: Simple steps make this an ideal weeknight meal.
• Customizable: Load it up with your favorite toppings to create a personalized dish.
• Comforting and Flavorful: Combines the best of baked potatoes and tacos for a filling, hearty meal.
Ingredients:
• 4 large baked potatoes
• 1 pound ground beef
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons homemade taco seasoning (or 1 packet of store-bought taco seasoning)
• 1/2 cup water
• 1 cup salsa
• Salt and black pepper to taste
• 1 cup shredded cheddar cheese
• 1 tablespoon sour cream per potato, optional
• Diced tomatoes and green onions, optional for garnish
Instructions:
1. Prepare the Potatoes:
• Preheat your oven to 400°F (200°C).
• Wash the potatoes thoroughly and prick them all over with a fork to allow steam to escape.
• Bake the potatoes directly on the oven rack for 45-60 minutes, or until tender when pierced with a fork.
• Let the potatoes cool for about 10 minutes. Slice each potato lengthwise and gently squeeze the sides to create a pocket for the filling.
2. Cook the Taco Meat:
• In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic. Season with a pinch of salt and black pepper.
• Cook for 7-10 minutes, or until the beef is browned and the onions are translucent. Drain any excess grease.
• Add the taco seasoning, 1/2 cup of water, and salsa. Stir well to combine, then bring the mixture to a simmer.
• Reduce the heat to low, cover, and let simmer for 15 minutes to allow the flavors to meld.
3. Prepare the Potatoes for Filling:
• Lightly season the opened potatoes with a pinch of salt and black pepper. Mash the inside slightly with a fork to create a more substantial base for the filling.
• Add a dollop of sour cream if desired for an extra creamy touch.
4. Assemble the Stuffed Potatoes:
• Spoon the taco meat mixture generously into each prepared potato pocket.
• Top with shredded cheddar cheese and any additional toppings you like, such as diced tomatoes, green onions, or an extra dollop of sour cream.
5. Optional: Melt the Cheese:
• For a bubbly, melted cheese topping, place the stuffed potatoes under the broiler for a few minutes. Watch carefully to prevent burning.
6. Serve:
• Serve the taco stuffed baked potatoes warm and enjoy!
Tips:
• Potato Shortcuts: For a quicker version, use the microwave to partially cook the potatoes before finishing in the oven for a crispier skin.
• Toppings Galore: Try adding guacamole, jalapeños, or hot sauce for added flavor.
• Cheese Variety: Swap cheddar for Monterey Jack or a Mexican cheese blend for different flavor profiles.
Storage Options:
• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
• Freezer: Freeze the stuffed potatoes without toppings in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
These Taco Stuffed Baked Potatoes are a tasty, filling meal perfect for taco lovers looking for a creative spin on a classic dish. Enjoy the warm, cheesy, and flavorful experience with each bite!
