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When you can’t decide between tacos and baked potatoes, don’t. Just pile one on top of the other and call it dinner.

These taco baked potatoes are the best kind of low-effort, high-reward situation: crispy-skinned russets loaded with seasoned beef, melty cheese, and a whole lineup of taco toppings. The oven does most of the work, and you get full credit.

Two baked potatoes topped with taco fixings
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Here’s Why This Recipe Works

Minimal prep, big payoff: Bake the potatoes, brown the beef, pile it on. That’s it.

Customizable toppings: Everyone builds their own. Fewer complaints, more happy mouths.

Great for leftovers: Both the meat and the potatoes reheat beautifully.

Crispy potato skins: Baking directly on the oven rack = golden, salty skins you’ll actually want to eat.

A baked potato topped with taco meat, guacamole, and cheese.

Recipe Tips

Use large russets: Bigger potatoes mean more room for stuffing, and fewer complaints from the peanut gallery.

Don’t skip the oil and salt: That rub gives the skins their crispy, salty bite.

Simmer the meat until thick: Too much liquid will turn your potato into soup.

Warm your toppings: Cold beans or cheese will cool everything down fast. Give ’em a quick zap if needed.

If you’ve got extra taco meat, it’s perfect for lunch the next day. Just toss it into this ground beef taco salad for an easy leftover upgrade.

A taco stuffed baked potato on a plate with sour cream and avocado slices.

Taco-Loaded Potatoes

Taco baked potatoes bring together two comfort food favorites. Crispy baked potatoes and beefy taco goodness. Easy to prep, scale, and customize. What’s not to love?

Craving more taco night ideas? These blackened shrimp tacos are bold, spicy, and just as easy to throw together.

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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
5 from 1 vote

Taco Potatoes

By Dahn Boquist
Baked potatoes meet taco night in this easy, customizable dinner. Load crisp-skinned russets with seasoned beef and your favorite toppings for a hearty, low-effort meal that everyone can build their own way.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings
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Ingredients 

For the baked potatoes

  • 4 to 6 russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt

For the taco meat

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

For toppings

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

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

For crispy skins: Place the potatoes directly on the oven rack so air can circulate around them.
For soft skins: Wrap the potatoes in foil before baking.
Adjust baking time: Smaller potatoes (smaller than your fist) will need about 15 minutes less in the oven.
Bean swap: This recipe calls for pinto beans, but any beans will work; black, kidney, white, whatever’s hanging out in your pantry. Or make your own with my Instant Pot black beans or instant pot pinto beans. 
To keep everything hot at the same time, start the taco meat about 15 minutes before the potatoes finish baking. Or, to prep ahead, make the taco meat while the potatoes bake and keep it warm on low heat or in a 200°F oven.

Nutrition

Serving: 1 serving, Calories: 579kcal, Carbohydrates: 121g, Protein: 37g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 9g, Cholesterol: 59mg, Sodium: 974mg, Fiber: 18g, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

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2 Comments

    1. Dahn Boquist says:

      thanks Angie

      Reply