Taco Stuffed Baked Potatoes (52 Minutes)

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Say hello to a delightful twist on the classic taco night! These taco-stuffed baked potatoes merge the comfort of a fluffy spud with the zest of a taco. Think of a perfectly baked potato, cracked open to reveal a spicy, savory, beefy filling topped with the fresh burst of tomatoes and bell peppers, the heartiness of beans, and the melty goodness of cheese. The result is a dish that’s both satisfying and packed with flavor, ensuring every bite is a tasty adventure.

  • Prep Time: 10 minutes
  • Cook Time: 42 minutes
  • Total Time: 52 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 large russet potatoes, scrubbed clean
  • 1 lb ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), diced
  • 1 can (15 oz) black beans or kidney beans, drained and rinsed
  • 2 medium tomatoes, diced
  • 1 packet taco seasoning or homemade blend
  • 1 cup shredded cheddar or Monterey Jack cheese
  • Salt and pepper to taste
  • Optional toppings: sour cream, guacamole, chopped cilantro, diced jalapeños

Instructions

  1. Microwave the Potatoes (12-15 minutes): Clean the potatoes and pierce each one several times with a fork. Place them on a microwave-safe plate and microwave on high for 12-15 minutes, turning halfway through, or until tender when pierced with a fork. Allow them to cool slightly.
  2. Prepare the Taco Filling (15 minutes): In a large skillet over medium heat, brown the ground beef, breaking it apart with a spatula. Add the onions and garlic and cook until the onions are translucent. Stir in the bell pepper and cook for an additional 2-3 minutes.
  3. Add Seasoning and Beans (10 minutes): Mix in the taco seasoning and add 1/2 cup of water. Allow it to simmer until slightly thickened. Add in the beans and cook until they’re heated through.
  4. Stuff the Potatoes (5-7 minutes): Slice each potato lengthwise, without cutting all the way through. Use a fork to fluff the inside a bit. Generously spoon the beef mixture into each potato. Top with diced tomatoes and a sprinkle of cheese.
  5. Broil (5 minutes): If your microwave has a broil feature, use this to melt and slightly brown the cheese on the potatoes. If not, a quick stint under a conventional oven broiler will do the trick. Keep a close eye to ensure the cheese doesn’t burn.

Notes

Combining the heartiness of a baked potato with the zest of taco filling ensures a delightful meal. If you’re in the mood to switch things up, ground turkey or chicken can be great alternatives to beef. The dish is versatile, so other tasty additions could include corn or diced avocado. A fresh side salad or tangy coleslaw pairs perfectly with this dish, offering a light contrast. Finally, toppings like sour cream or hot sauce can elevate the flavors even more, so don’t be shy to dress up your taco potato!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 580
  • Sugar: 6g
  • Sodium: 850mg
  • Fat: 25g
  • Carbohydrates: 50g
  • Fiber: 10g
  • Protein: 35g
  • Cholesterol: 90mg

Pair this with...

Mexican Refried Beans

Start by sautéing onions and garlic in a bit of lard or vegetable oil until soft. Add pre-cooked beans (canned works too!), mashing them while they fry. Season with a dash of cumin, salt, and maybe a pinch of chili powder for some kick. Once they're beautifully creamy and slightly caramelized, transfer them to a serving dish. The final touch? A generous sprinkle of shredded cheese on top – think cheddar, Monterey Jack, or queso fresco – which will melt into gooey perfection from the beans' warmth.

Guacamole

Start with ripe avocados - when you give them a gentle squeeze, they should have a little give, but not feel mushy. Halve and pit them, scooping out their green goodness into a bowl. Now, add the juice of a fresh lime. This brightens the flavor and helps keep that vibrant green color. Toss in a finely chopped small red onion, a minced clove of garlic, a small diced tomato, and maybe a deseeded and diced jalapeño if you're in the mood for some heat. A handful of chopped cilantro leaves adds that distinct freshness, but if you're not a fan, it's okay to skip it. Sprinkle in some salt, and then mash everything together. You can use a fork or a potato masher, depending on how chunky you like your guacamole. Give it a taste and adjust the seasonings as needed. Serve it up with tortilla chips or as a side to pretty much anything.

Homemade Salsa

To start, grab about 5 ripe tomatoes. You want them juicy but firm. Dice them up and toss them into a mixing bowl. Add a finely chopped red onion for some bite and crunch. Now, for that classic spicy kick, chop up a jalapeño (or two if you're brave). Remember, the seeds and white parts are the spiciest, so adjust to your liking. Squeeze the juice of a lime over your mixture for that zesty zing. Toss in a good handful of freshly chopped cilantro; it gives salsa its signature flavor. Sprinkle in some salt and give everything a good stir. If you've got a garlic clove lying around, mince it and mix it in for an extra layer of flavor. Let it sit for a bit to let the flavors meld together and enjoy!

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