Loaded Beef Taco Stuffed Potatoes
Loaded Beef Taco Stuffed Potatoes are a fun and tasty twist on two of my favorite comfort foods. This dish combines baked potatoes with seasoned ground beef, melty cheese, and…
Tip: save now, cook later.Loaded Beef Taco Stuffed Potatoes are a fun and tasty twist on two of my favorite comfort foods. This dish combines baked potatoes with seasoned ground beef, melty cheese, and classic taco toppings like salsa, sour cream, and fresh cilantro. The crispy potato skin holds all the delicious fillings, making every bite a delightful mix of flavors and textures.
I love making these on a busy weeknight because they’re super filling and come together pretty quickly. I usually cook the beef with some taco seasoning, then stuff it into perfectly fluffy potatoes. Adding some crunchy lettuce and a dollop of sour cream on top gives it that fresh, cool balance that keeps everyone coming back for more. Plus, these are great for leftovers and even better the next day!
This dish always reminds me of casual family dinners where everyone gets to customize their own potato toppings. I like to set out bowls of jalapeños, diced tomatoes, and shredded cheese, so each person can make their potato just how they like it. It’s simple, satisfying, and a crowd-pleaser that’s sure to bring smiles around the table.
Key Ingredients & Substitutions
Baking Potatoes (Russet): Russets are best for stuffing because their skin crisps nicely while the inside stays fluffy. If you can’t find Russets, Yukon Gold potatoes work too, but their skin won’t be as crispy.
Ground Beef: I use lean ground beef to avoid excess grease. For a lighter option, swap in ground turkey or chicken. Plant-based crumbles are great for a vegetarian twist.
Taco Seasoning: Store-bought packets are fine, but I enjoy making my own with chili powder, cumin, paprika, garlic powder, and a pinch of cayenne. This way, you control the heat and salt.
Cheddar Cheese: Sharp cheddar adds a nice tangy flavor, but Monterey Jack or a Mexican blend cheese will melt beautifully as well.
Toppings: Fresh avocado, tomato, and green onions bring freshness and texture. Feel free to add jalapeño for some spice or swap sour cream for Greek yogurt for a healthier topping.
How Do I Get the Potato Skins Crispy and the Inside Fluffy?
Baking potatoes perfectly is key to this recipe. Here’s how I do it:
- Wash and dry the potatoes well to remove dirt and moisture on the skin.
- Prick the potatoes with a fork to let steam escape and prevent bursting.
- Rub each potato with a light coat of olive oil and sprinkle salt to help the skin crisp up.
- Bake directly on the oven rack at 400°F (200°C) so air circulates around each potato for even cooking.
- Check for doneness by piercing with a fork—it should slide in easily and feel soft inside.
Let the potatoes cool slightly before handling to avoid burning your fingers. This method gives you a crisp skin that holds the taco beef filling well, while the inside remains soft and fluffy for a great bite every time.
Equipment You’ll Need
- Baking sheet – perfect for roasting potatoes evenly without mess.
- Fork – to prick potatoes so they steam properly while baking.
- Large skillet – great for cooking and browning the ground beef and onions.
- Spoon – useful for scooping out potato flesh and filling the skins.
- Sharp knife – to cut the potatoes in half safely and neatly.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that still holds flavor well.
- Add black beans or corn to the beef mixture for extra texture and a veggie boost.
- Try pepper jack cheese instead of cheddar for a little spicy kick.
- Top with pickled jalapeños or a dash of hot sauce for a tangy heat upgrade.
How to Make Loaded Beef Taco Stuffed Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 4 large baking potatoes (Russet variety preferred)
- Olive oil
- Salt and pepper, to taste
For the Taco Beef Filling:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (about 1 oz) taco seasoning mix (or homemade taco seasoning)
- ½ cup water
For the Toppings:
- 1 cup shredded sharp cheddar cheese
- 1 medium tomato, diced
- 3 green onions, thinly sliced
- ½ avocado, diced
- ½ cup sour cream
- Fresh cilantro leaves, for garnish
Time Needed
This recipe takes about 10 minutes to prep, 45-60 minutes to bake the potatoes, and about 15 minutes to cook the beef and assemble everything. Plan for about 1 hour and 15 minutes total from start to finish.
Step-by-Step Instructions:
1. Bake the Potatoes
Preheat your oven to 400°F (200°C). Wash and dry the potatoes, then prick each one several times with a fork. Rub them with a little olive oil and sprinkle with salt. Place the potatoes directly on the oven rack or on a baking tray and bake for 45-60 minutes, until they’re tender when pierced with a fork.
2. Cook the Taco Beef Filling
While the potatoes bake, heat a large skillet over medium-high heat. Add the ground beef and cook it, breaking it apart with a spoon, until it starts to brown. If there’s too much fat, drain it off. Add the finely chopped onion and minced garlic and sauté until the onion softens and becomes translucent.
Sprinkle the taco seasoning over the beef mixture and stir well. Pour in the water and let it simmer for 5-7 minutes until the liquid has reduced and the beef is well seasoned. Remove from heat.
3. Assemble the Stuffed Potatoes
When the potatoes are done, let them cool just enough to handle safely. Cut each potato in half lengthwise. Using a spoon, scoop some of the potato flesh out, leaving a sturdy shell for the filling.
Fill each potato half generously with the taco beef. Sprinkle shredded cheddar cheese on top while the beef is warm so it melts nicely.
Finish by topping each potato with diced tomato, sliced green onions, diced avocado, and a dollop of sour cream. Garnish with fresh cilantro leaves and serve immediately.
Can I Use Sweet Potatoes Instead of Russet Potatoes?
Yes, sweet potatoes work well too! Just adjust the baking time slightly since they might cook faster. Their natural sweetness pairs nicely with the savory taco beef filling.
How Can I Make This Recipe Gluten-Free?
Most taco seasoning mixes contain gluten, so choose a certified gluten-free seasoning or make your own using gluten-free spices. Also, double-check any packaged ingredients you use to ensure they’re gluten-free.
Can I Prepare the Taco Beef Filling Ahead of Time?
Absolutely! You can cook the beef filling up to 2 days in advance and refrigerate it. Reheat gently on the stove before stuffing into freshly baked potatoes for best results.
What’s the Best Way to Store Leftovers?
Store leftover stuffed potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the skins crispy, or microwave if short on time—just note the skin won’t be as crisp.
