Taco Stuffed Baked Potatoes

This recipe is my ultimate answer to the question "Tacos or baked potatoes tonight?". Instead of choosing, I decided to combine two of the best comfort foods into one incredible, satisfying meal. It’s a hearty, crowd pleasing dinner that mashes up a fluffy, crispy skinned baked potato with savory taco filling and a decadent, creamy cheese sauce.

I first threw this together on a whim for a football game, and it was an instant hit. Now, it's our go to for a fun and easy weeknight dinner that feels like a special treat.

Ingredients

• Two medium yellow potatoes: Their slightly waxy texture holds its shape well, but Russets are a classic choice for their super fluffy interior
• Olive oil: Just a couple of tablespoons to help the skins get deliciously crispy in the oven
• Salt and pepper: Coarsely cracked salt and fresh pepper give the potato skin its own wonderful flavor
• One pound ground beef: An 80 20 blend provides the perfect amount of fat for a juicy, flavorful filling
• One small onion: This is the foundation of our flavor base, adding a subtle sweetness when cooked down
• One packet taco seasoning: Use your favorite store bought packet or a homemade blend for that classic taco taste
• Velveeta cheese: Cubed for easy melting, this is the secret to an unbelievably smooth and creamy cheese sauce that never breaks
• Shredded pepper jack cheese: This adds a little kick and a lovely cheese pull to the sauce
• Diced green chilies: A small can adds a mild, tangy heat that cuts through the richness of the cheese
• Evaporated milk: This helps create a silky smooth sauce without watering it down like regular milk might

Step by Step Instructions

Prepare and Bake the Potatoes:

First, get your oven preheating to 400 degrees Fahrenheit. Give your potatoes a good scrub under running water and pat them completely dry. Using a fork, poke holes all over each potato, about 8 to 10 times. This allows steam to escape while baking, preventing them from bursting and helping the inside cook up fluffy. Rub them all over with olive oil and then generously sprinkle with salt and pepper. Don't be shy here, this is what makes the skins so good you'll want to eat every last bite. Place them on a foil lined baking sheet and bake for about 45 minutes. You'll know they're ready when you can easily pierce the center with a fork.

Brown the Taco Meat:

While the potatoes are in the oven, it's time to make the filling. In a large skillet, cook the ground beef and diced onion together over medium heat. Use a wooden spoon or spatula to break the beef into small crumbles as it cooks. Continue cooking for about 8 minutes, or until the beef is fully browned and the onions are soft and translucent. Tilt the skillet carefully and spoon out any excess grease. This step is key to avoiding a greasy final dish.

Simmer the Filling:

Sprinkle the taco seasoning packet over the cooked beef and stir it all together. Pour in the water and give it a good mix to create the sauce. Lower the heat and let it simmer for 3 to 5 minutes. This gives the flavors time to meld and allows the sauce to thicken up perfectly, clinging to every piece of meat.

Create the Silky Cheese Sauce:

In a separate small saucepan, combine the cubed Velveeta, shredded pepper jack, diced green chilies, and evaporated milk. Set the heat to medium low. It's important to keep the heat low to prevent the cheese from scorching. Stir constantly with a whisk or rubber spatula until all the cheese has melted into a completely smooth, velvety sauce. This should only take a few minutes.

Crisp the Skins and Assemble:

Once the potatoes are tender, switch the oven from bake to a low broil. This is my secret for getting irresistibly crispy, restaurant style skins. Broil the potatoes for about 15 minutes, flipping them over once halfway through. Keep a close eye on them so they don't burn. Carefully remove the hot potatoes from the oven. Slice them open lengthwise, then use a fork to fluff up the steamy insides. Spoon a generous amount of the warm cheese sauce over the fluffy potato, then pile on the taco meat and finish with all of your favorite toppings. Serve immediately while everything is hot.

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My favorite part of this whole recipe has to be the cheese sauce. There's something so nostalgic and comforting about smooth, melted Velveeta. Combining it with the spicy pepper jack and tangy green chilies takes it to a whole new level, and it brings back memories of making nachos with my mom as a kid.

Storing and Reheating

For the best results, store all the components separately in airtight containers in the refrigerator. The taco meat and cheese sauce will last for up to four days. To reheat, simply microwave the meat and sauce in short bursts until warm. You can reheat the potato in the oven or air fryer to bring back some of its crispiness.

Delicious Ingredient Swaps

Don't feel locked into using ground beef. This recipe is fantastic with ground turkey, shredded chicken, or even a plant based crumble. For a vegetarian version, a mix of black beans and corn makes a wonderful filling. You can also play with the cheeses. A sharp cheddar and Monterey Jack blend would be a great substitute in the sauce.

How to Serve a Crowd

This recipe is perfect for turning into a "Taco Potato Bar." Bake a big batch of potatoes and keep them warm in a slow cooker. Set out the warm taco meat, cheese sauce, and a wide array of toppings in separate bowls. Guests will love customizing their own creations. Think outside the box with toppings like pickled red onions, fresh salsa, guacamole, and crushed tortilla chips for extra crunch.

Frequently Asked Questions

→ What kind of potatoes work best for stuffing?

Russet or yellow potatoes are ideal because of their fluffy texture after baking. Be sure to scrub them well before baking!

→ How can I make the cheese sauce extra smooth?

Grate your own cheese instead of using pre-shredded. This helps it melt more evenly. Also, use low heat and stir frequently to prevent clumping.

→ Can I substitute the ground beef with something else?

Absolutely! Ground turkey, chicken, or even black beans make excellent lighter alternatives for the taco meat filling.

→ What are some creative topping ideas for these potatoes?

Get creative! Salsa, fresh jalapeños, radishes, guacamole, and different cheeses all work wonderfully. A taco potato bar is a great idea for parties!

→ Can I prepare any of this in advance?

Yes! You can prep all the components ahead for easy weekday meals. Store the taco meat and cheese sauce separately for best results and re-heat before serving.

→ How do I get the potato skins crispy?

After baking, switch the oven to a low broil for the last 15 minutes, turning once. This will give you extra crispy potato skins.