Taco baked potatoes are a fresh, tasty spin on taco night! Load up baked potatoes with your favorite taco fixings for a fun, easy, and unique dinner. They have all of that taco night flavor but are loaded into soft baked potatoes for a satisfying and familiar comfort food.

Make these easy taco potatoes for your next meal- they’re bound to be a hit the entire family will enjoy!

These taco stuffed potatoes are meaty, cheesy, and packed with everything we love about classic tacos. We always reach for our homemade taco seasoning (but store-bought works well too). It’s a wonderful, mult-purpose seasoning that we use in everything from our Instant Pot Taco Soup to our Tex-Mex Fish Tacos with Chipotle Slaw.

When it comes to the toppings, pretty much anything goes, here. We like to load ’em up with alllll the fixings. Sour cream, cheese, guac, pico de gallo and black beans, and more.

Taco baked potatoes also make a fun, easy-to-customize option if you’re looking for a baked potato bar type of meal. Perfect for family dinners and special occasions, they are tasty, casual, and great for any gathering.

The Ingredient List

This taco baked potatoes recipe doesn’t sway too far from a traditional taco. The ingredient list is similar, except we swap the tortillas for tender baked potatoes.

Here’s what you’ll need to make them:

baking potatoes
olive oil
salt
lean ground beef
onion, diced
garlic cloves, diced
our homemade taco seasoning (or store-bought taco seasoning)
water

For taco potato toppings, we recommend:

cheddar cheese, shredded
sour cream
guacamole
salsa or pico de gallo
sliced olives
pinto beans or refried beans
sliced green onions

How to Make Taco Potatoes

Preparing taco potatoes is a breeze, and just takes a few minutes of prep time. Most of the waiting time will be spent waiting for the potatoes to bake, but you can certainly do this ahead of time if need be.

Here is a brief overview to get an idea of what to expect with the recipe for taco baked potatoes. Scroll down to the printable recipe card for all the details.

Bake the potatoes: We like to bake them directly on the oven rack so the skin gets crispy.
Make the taco filling: We used ground beef in the filling but you can use ground turkey, pulled pork, or even use Impossible meat for a vegetarian option.
Assemble and top the taco potatoes: In each of the potatoes, cut a slit lengthwise and spread them open. Spoon a heaping portion of the meat mixture into each potato. Top with cheese and all the other toppings.

Serve these as a stand-alone meal or whip up a corn salad to serve with the taco potatoes. Finish the meal with some addictive Mexican tea cookies.

A baked potato stuffed with taco meat and taco condiments.

Pro Tips for Making Taco Stuffed Potatoes

When baking the potatoes, it helps to place them directly on the oven rack. This allows the air to circulate around them and gives them a nice, crisp potato skin. If you prefer the skin to be soft, wrap them in aluminum foil.

Adjust your baking time based on the size of your potatoes. If they’re smaller than your fist, reduce the baking time by about 15 minutes.

We recommend placing aluminum foil on the bottom rack directly below the potatoes. This will catch any oil drips during the bake time.

Give me a loaded taco potato for any meal, any day of the week, and I’d be thrilled. These are cheesy, meaty and comforting, topped with all our favorite fixings.

They’re the perfect recipe to put a fun twist on Taco Tuesday! Enjoy, friends.

Some More Recipes We Are Sure You Will Love:

This Southwest Quinoa and Black Bean Casserole is a meatless dish that has all the flavors you love in classic tacos, but in casserole form!

Rich cheddar and spicy jalapeño give this tender cheddar cornbread the most delicious flavor. It’s mildly spicy, and goes great as a side to almost any kind of meal.

Our authentic Mole Sauce is made from scratch and is completely worth the effort of making it at home! This rich, flavorful, silky-smooth mole sauce can be used in everything from eggs to chicken enchiladas and more. Make a big batch to keep some in your fridge for easy meal prep.

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Taco Potatoes

Add your favorite taco fixings to baked potatoes to make taco night a little different.

5 from 1 vote

Print Pin Save

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 579kcal

Author: Dahn Boquist

Ingredients

For the baked potatoes

4 to 6 large baking potatoes
1 tablespoon olive oil
1 teaspoon salt

For the taco meat

½ pound lean ground beef
1 small onion diced
2 to 3 garlic cloves diced
1 package taco seasoning or 3 tablespoons homemade seasoning
⅔ cup water

For toppings

cheddar cheese shredded
sour cream
guacamole
salsa or pico de gallo
sliced olives
pinto beans or refried beans
sliced green onions

Instructions

Bake the potatoes

Preheat the oven to 425°F.
Scrub the potatoes under running water and pat them dry. Poke a few holes in them with a fork to allow steam to escape. Coat them in olive oil and sprinkle them with salt. Place the potatoes directly on the oven rack. Place some aluminum foil on the bottom rack directly below the potatoes to catch any oil drips. Bake the potatoes for 60 minutes or until tender.
When they are tender, remove them from the oven and set aside.

Make the taco filling:

Heat a large skillet over medium-high heat and add the ground beef. Cook until no longer pink, stirring to break it up as it cooks. Drain the fat. Add the onion and garlic. Cook until the onion is soft and transparent.
Stir in the taco seasoning and water (if you use packaged taco seasoning, adjust the water based on the package directions). Simmer for 8 to 10 minutes until thickened.
Cut a slit, lengthwise in the potatoes and spread them open.
Spoon a heaping portion of the meat mixture into each potato. Top with cheese, and any other toppings of choice.

Notes

Placing the potatoes directly on the oven rack will allow air to circulate around them so they will have a crisp skin. If you want the skin soft, wrap them in aluminum foil.
The baking time will vary depending on the size of your potatoes. If the potatoes are smaller than your fist, reduce the baking time by about 15 minutes.