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These Taco Stuffed Baked Potatoes are the ultimate comfort food for anyone who loves tacos and hearty baked potatoes. Perfect for busy weeknights or when everyone wants to customize their own dinner, these stuffed potatoes turn a classic side dish into a full meal loaded with flavor. Whether you top yours with melty cheese, spicy jalapenos, or a mountain of salsa, each bite is both cozy and fun.
My family asks for these every Taco Tuesday and everyone loves building their own potato. Once I brought these to a casual potluck and they disappeared before anything else.
Ingredients
- Medium yellow or russet potatoes: you want starchy potatoes for a fluffy interior Russets work best but Yukon Golds add a buttery taste
- Olive oil: for making the skin crispy use good extra virgin olive oil for best flavor
- Cracked salt and pepper: seasons the potatoes and helps the skins get savory and crisp look for flake salt or sea salt
- Ground beef: choose 80 20 for juiciness from the fat quality beef adds lots of flavor
- Small onion, diced: fresh gives sweetness and depth to the beef filling yellow onions are ideal
- Taco seasoning packet: use your favorite blend or a homemade mix for a personal touch read labels for ones with real spices and no fillers
- Water: helps the taco seasoning blend into the beef filling
- Velveeta cheese, cubed: melts smooth for the sauce choose the block not pre-shredded for best creaminess
- Pepper jack cheese, shredded: adds a mild kick and extra cheesy pull grate it fresh for meltiness
- Diced green chilies: bring gentle heat and tang look for mild or hot depending on your spice preference
- Evaporated milk: makes the cheese sauce extra rich and silky always shake the can before opening
- Toppings: grated cheese diced tomatoes sliced jalapenos sour cream cilantro hot sauce salsa pick what you love and make sure to use fresh crisp veggies for toppings
Step-by-Step Instructions
- Bake the Potatoes:
- Scrub your potatoes well and dry them thoroughly. Poke each one several times with a fork to let steam escape as they bake. Rub all over with olive oil and a generous sprinkling of salt and pepper. Lay them on a foil-lined baking sheet and place in a 400 degree oven for at least 45 minutes. After about 45 minutes check by squeezing with an oven mitt they should have crisp skins and feel soft inside.
- Cook the Taco Meat:
- While the potatoes are baking set a heavy skillet over medium heat. Add the ground beef and diced onion cooking together for about 8 minutes until the onions are tender and the beef has browned. Stir and break up the meat with a spatula as it cooks. Once there is no more pink, tilt the pan and spoon out any extra grease for a lighter filling. Sprinkle taco seasoning over the beef and pour in half a cup of water. Stir well then let it simmer for a few minutes until the mixture thickens up and the spices soak in.
- Make the Cheese Sauce:
- Take a small heavy saucepan and add the cubes of Velveeta cheese, shredded pepper jack, diced green chilies, and evaporated milk. Put over medium low heat. As it warms, stir gently and continuously so the cheese melts evenly and the milk does not scorch. Stay with it and keep stirring until the sauce becomes smooth and velvety. Lower the heat to keep warm.
- Broil for Crisp Skins:
- Once your potatoes are cooked through turn your oven to low broil. Broil the baked potatoes for a final 15 minutes on a rack set in the middle of the oven. This makes the skins extra crisp and robust. Flip the potatoes over about halfway through for even crisping.
- Assemble Your Stuffed Potatoes:
- With a sharp knife slice each potato down the center lengthwise and gently push the ends to open. Use a fork to fluff up the inside making room for the fillings. Pour a generous amount of warm cheese sauce into each potato. Add a tumble of taco beef and get creative with favorite toppings like grated cheese, chopped tomatoes, jalapenos, sour cream, cilantro, and salsa. Serve right away while hot.
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My favorite part is the cheese sauce. I always sneak a spoonful while assembling everyone else's potatoes. My kids love to pile on tomatoes and sour cream so we lay out a big toppings bar and let everyone get creative together. It is always a fun and happy dinnertime.
Storage Tips
Store extra baked potatoes and taco meat separately for best results. Wrap potatoes in foil and refrigerate for up to three days. Taco meat keeps well in a sealed container for about four days. Reheat the potatoes in the oven for best crispness and warm up the fillings in the microwave or a small saucepan. Cheese sauce may thicken after chilling so gently reheat and whisk in a splash of milk if needed.
Ingredient Substitutions
You can easily swap the ground beef for ground turkey, chicken or plant based crumbles for a lighter version. To make the filling vegetarian, use canned black beans or lentils cooked with similar seasonings for flavor. If you do not have Velveeta, try cream cheese blended with Monterey Jack or cheddar for a homemade sauce. Any melty cheese you enjoy can be used in place of pepper jack for different flavor.
Serving Suggestions
These stuffed potatoes are a meal on their own but pair well with a crunchy slaw, a green salad, or a bowl of corn soup. For a party, set up a toppings bar so everyone can dress their own potato just the way they like. For kids, smaller potatoes make perfect hand held portions. Leftover filling also works great over tortilla chips for a quick nacho night.
Cultural and Historical Context
Stuffed baked potatoes with taco flavors are a delicious collision of classic American comfort food and Mexican inspired cuisine. Baked potatoes have always been a staple in my Midwest kitchen while taco night is everyone’s favorite. Bringing them together reinvents both traditions. Each person can explore different flavors and toppings making this both nostalgic and new at the same time.
Frequently Asked Questions
- → Can I make this vegetarian?
Yes! Swap the ground beef for black beans or lentils. The taco spices and cheese sauce keep things flavorful and hearty.
- → What toppings go well?
Great topping options include grated cheese, tomatoes, sliced jalapenos, sour cream, cilantro, salsa, or hot sauce. Let everyone customize their potato!
- → How do I get potatoes extra crispy?
After initial baking, switch your oven to low broil and cook for 15 minutes, turning once. This crisps up the skins beautifully.
- → Can I prepare parts ahead?
Absolutely. Bake potatoes and cook taco meat in advance. Store them separately and reheat before assembling for faster meals.
- → Can I freeze leftovers?
The taco meat freezes well. Let it cool, freeze in an airtight container, and reheat as needed. Fresh potatoes are best eaten right away.
- → Which cheese can I substitute?
Try cheddar or Monterey Jack as alternatives to pepper jack and Velveeta for a different flavor in the cheese sauce.