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Taco Stuffed Baked Potatoes

Taco Stuffed Baked Potatoes
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Taco Stuffed Baked Potatoes combine the comforting fluffiness of baked russet potatoes with zesty, seasoned taco beef filling, topped with melted cheese and fresh garnishes. This easy-to-make, family-friendly dish offers bold taco flavors in a hearty, all-in-one meal perfect for quick dinners or leftovers.

Ingredients

Scale

Potatoes

  • 4 large russet baking potatoes

Filling

  • 1 lb ground beef (or choice of protein: ground turkey, shredded chicken, or black beans for vegetarian)
  • 2 tablespoons taco seasoning mix
  • 2 tablespoons water (for simmering filling)

Toppings & Mix-ins

  • 1 cup shredded cheese (cheddar, pepper jack, or Mexican blend)
  • 1/2 cup sour cream (or avocado/guacamole as alternative)
  • Fresh toppings: chopped tomatoes, sliced green onions, chopped cilantro (to taste)
  • Optional: 1/2 cup beans or corn (for extra texture and fiber)
  • Optional spicy additions: diced jalapeños or hot sauce (to taste)

Instructions

  1. Prepare and bake the potatoes: Wash large russet potatoes thoroughly and pierce each several times with a fork. Place directly on the oven rack and bake at 400°F (200°C) for 45-60 minutes until skins are crispy and interiors are soft.
  2. Cook the taco filling: While potatoes bake, heat a skillet over medium heat and brown ground beef or chosen protein. Drain excess grease, then stir in taco seasoning mix and 2 tablespoons water. Simmer until mixture thickens and is coated with spices.
  3. Scoop out potato centers: When potatoes are cool enough to handle, slice in half lengthwise. Carefully scoop out most of the fluffy potato flesh into a bowl, leaving sturdy skins for stuffing.
  4. Mix filling with potato: Combine the scooped potato flesh with taco filling and half of the shredded cheese for creamy texture and enhanced flavor.
  5. Stuff and bake again: Generously fill each potato shell with the mixture, sprinkle remaining cheese on top, and return to oven for 10-15 minutes until cheese is melted and golden.
  6. Add fresh toppings and serve: Garnish with dollops of sour cream (or avocado), fresh chopped tomatoes, green onions, and cilantro before serving hot.

Notes

  • Choose large russet potatoes for best texture and sturdy shells that hold filling.
  • Use a quality taco seasoning mix or homemade blend for bold, balanced flavors.
  • Reserve half of the cheese to sprinkle on top for melty layers and a golden crust.
  • Thinly slice fresh toppings to add freshness without overpowering the rich filling.
  • Allow baked potatoes to cool slightly before scooping to prevent breaking skins.

Nutrition

Keywords: Taco Stuffed Potatoes, baked potato recipe, taco dinner, ground beef stuffed potatoes, easy dinner, family meal, Mexican fusion

Find it online: https://recipesbykaeli.com/taco-stuffed-baked-potatoes/