Go Back

Taco Stuffed Twice Baked Potatoes

A delightful fusion of fluffy baked potatoes and savory taco meat, these stuffed potatoes serve up a comforting and customizable meal perfect for busy weeknights. With a creamy potato filling, seasoned beef, and melty cheese topping, each bite offers a satisfying mix of textures and flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large baking potatoes, washed
  • 1 cup Mexican four-cheese blend (divided) Use 3/4 cup in the filling and reserve 1/4 cup for topping
  • 1/2 cup sour cream
  • 1/4 cup margarine Butter can be used as a substitute
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1/2 pound ground beef
  • 2 tablespoons taco seasoning
  • 1/2 cup water

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • Medium bowl
  • Spoon

Method
 

  1. Preheat the oven to 400°F. Wash the potatoes and bake them for about 1 hour and 15 minutes until tender.
  2. Remove the potatoes from the oven and allow them to cool for approximately 15 minutes, so they are safe to handle.
  3. While the potatoes cool, brown the ground beef in a skillet over medium heat until it is no longer pink, then drain any excess fat.
  4. Return the beef to the skillet, add the taco seasoning and water, and let the mixture simmer for about 10 minutes until slightly thickened.
  5. Using a knife, slice a small portion off the top of each potato and carefully scoop out the insides, leaving around a 1/4-inch shell.
  6. In a medium bowl, combine the scooped potato pulp with 3/4 cup of the Mexican cheese blend, sour cream, margarine, salt, and black pepper. Mix until the consistency is smooth and creamy.
  7. Fill each potato shell with the creamy potato mixture, forming a nest for the taco meat.
  8. Evenly distribute the seasoned taco beef into the potato shells.
  9. Return the stuffed potatoes to the oven and bake for another 25 minutes. In the final moments of baking, sprinkle the reserved 1/4 cup of cheese on top and let it melt into a gooey finish.

Notes

This recipe is incredibly versatile and can be easily adapted based on your pantry. Substitute ground beef with ground turkey, shredded chicken, or even black beans for a vegetarian version. For a healthier twist, use Greek yogurt in place of sour cream and butter instead of margarine. These potatoes reheat beautifully, making them a fantastic option for next-day lunches or meal prep.