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A family-friendly, healthy dinner is ready in about 30 minutes with these delicious taco stuffed potatoes! Whether you use sweet potatoes or russet potatoes, ground beef, turkey, or chicken, everyone will love this easy make ahead meal.
Table of Contents
I’m always excited when I can share simple and nutritious dinnertime solutions with other busy parents. These taco stuffed potatoes are one of those ideal meals that you can adapt to suit your family’s tastebuds, making everyone at the table happy.
Feel free to swap out sweet potatoes for regular baked potatoes, use ground beef instead of ground turkey, and pile on any of your favorite Mexican-inspired toppings! These are basically crispy twice-baked potato skins full of flavorful, satisfying meat. What’s not to love?!
Ingredients for Taco Stuffed Potato Skins
This is just a quick overview of the ingredients that you’ll need for crispy taco stuffed potato skins. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Potatoes: I used sweet potatoes here, but russet potatoes will also work.
- Onion: for savory flavor.
- Ground beef: or sub with ground turkey or ground chicken.
- Taco seasoning: use a store-bought packet of seasoning mix for convenience, or try your favorite homemade blend.
- Refried beans: help hold the taco filling together, while also adding satisfying fiber and bulk.
- Cheddar cheese: or feel free to use a Mexican cheese blend for even more flavor.
How to Make a Stuffed Baked Potato
These quick taco stuffed potato skins come together easily with help from shortcuts like the microwave and a packet of taco seasoning! I’ve included the detailed directions in the recipe card below, but here’s the quick version:
- Microwave the potatoes until fork-tender.
- Slice in half lengthwise with a sharp knife, and scoop out the filling.
- Spritz the potato skins with olive oil and bake in a 450°F oven for 5-7 minutes (or until they’re slightly crispy on the outside).
- Cook the taco meat filling in a large skillet.
- Stuff the meat mixture in the crispy potato skins.
- Sprinkle cheese on top.
- Place the stuffed potatoes under the broiler for 2-3 minutes, or just until the cheese melts and everything is heated through.
What to Put Inside a Baked Potato
The options for stuffed potato fillings are endless. I’ve shown taco stuffed potatoes with ground beef, onion, beans, and corn here, but you can use almost any combination of ground meat or sausage and veggies.
Don’t forget the toppings — just like classic tacos! Here are some tasty ideas:
- Chopped lettuce
- Sliced black olives
- Sour cream
- Sliced green onions or quick pickled red onions
- Salsa or pico de gallo
- Diced avocado or guacamole
- Crushed tortilla chips
- Fresh cilantro
- Squeeze of fresh lime juice
Preparation and Storage Tips for Taco Stuffed Baked Potatoes
- Make Ahead: Cook the potatoes and the filling in advance, stuff them at your convenience, and keep them covered in the refrigerator until you’re ready to place them under the broiler.
- How to Freeze: You can assemble the stuffed potatoes and freeze them just before broiling, or you can freeze leftovers that have already been finished under the broiler. To freeze, cover the potatoes with plastic wrap and place the baking sheet in the freezer. Allow several hours for the potatoes to freeze completely. Remove the potatoes from the freezer and wrap each potato individually in plastic wrap or foil. Place wrapped potatoes into one or more Ziploc freezer bags. Store in freezer for up to 3 months.
- How to Reheat: If you have time, thaw the potatoes in the oven overnight. Reheat in a 350°F oven for 15-20 minutes, or just until heated through. To reheat frozen stuffed potatoes, cover with foil and bake for about 45 minutes. Uncover and bake an additional 15 minutes or more until potatoes are hot.
- Leftovers will keep in an airtight container in the fridge for 3-4 days.
Taco Stuffed Potatoes Recipe Variations
- Use either sweet potatoes or russet potatoes (or a combination of both) for this recipe.
- This recipe calls for ground beef, but you can substitute with an equal amount of ground turkey, ground chicken, chorizo, or other ground sausage.
- The refried beans add flavor and nutrition to the dish, and also help to hold the filling together (which makes stuffing the potatoes easy). If you don’t like refried beans, you can simply omit them, or sub with black beans.
- I use a 1-ounce packet of reduced sodium taco seasoning for convenience, but you can substitute with an equal amount of your favorite homemade taco seasoning blend.
- Try a shredded Mexican cheese blend in lieu of the sharp cheddar cheese, or sub with Monterey Jack, Pepper Jack, Colby, or Colby Jack.
More Taco Recipes for Your Next Taco Tuesday
Dorito Taco Salad
27 minutes mins
Taco Stuffed Shells
1 hour hr 10 minutes mins
Easy Taco Soup {Stovetop or Crock Pot}
55 minutes mins
Taco Stuffed Potatoes
Ingredients
- 4 medium sweet potatoes (or substitute with 4 medium russet potatoes)
- 1 medium onion, finely diced
- 1 lb. extra lean ground beef (or substitute with ground turkey or ground chicken)
- 1 (1 ounce) packet taco seasoning mix
- 1 cup corn kernels (fresh, frozen, or canned will all work)
- ½ cup refried beans
- ½ cup cheddar cheese
- Optional toppings: sliced green onion, sliced olives, salsa, sour cream, guacamole, diced avocado, diced tomato, pico de gallo
Instructions
- Preheat oven to 450°F. Line a rimmed baking sheet with foil and spray with cooking spray.
- Scrub the outside of the potatoes until they are clean, and prick each potato with a fork a few times to allow steam to escape during cooking.
- Place potatoes on a microwave-safe plate and microwave 2 at a time for approximately 5-10 minutes, or until tender. Let cool for 5 minutes.
- Meanwhile, brown onion and beef in a large skillet over medium heat. Drain and return to skillet. Add the taco seasoning, corn, and refried beans to the meat mixture and stir to combine.
- Cut sweet potatoes in half lengthwise. Scoop the inside of the potato out of the peel, leaving a thin layer of potato inside. Set aside the flesh that you just removed and use it for a separate meal, if desired.
- Spray the potato skins with cooking spray or rub with olive oil, place on the baking sheet, and bake for about 5-7 minutes (or until outsides are slightly crispy).
- Remove potato skins from the oven and stuff with meat mixture. Sprinkle cheese evenly over top.
- Turn oven to “broil.” Place the stuffed potatoes under the broiler for 2-3 minutes, or until cheese is melted and potatoes are warmed through.
- Garnish with toppings of choice!
Notes
- Use either sweet potatoes or russet potatoes (or a combination of both) for this recipe.
- This recipe calls for ground beef, but you can substitute with an equal amount of ground turkey, ground chicken, chorizo, or other ground sausage.
- The refried beans add flavor and nutrition to the dish, and also help to hold the filling together (which makes stuffing the potatoes easy). If you don’t like refried beans, you can simply omit them, or sub with black beans.
- I use a 1-ounce packet of reduced sodium taco seasoning for convenience, but you can substitute with an equal amount of your favorite homemade taco seasoning blend.
- Try a shredded Mexican cheese blend in lieu of the sharp cheddar cheese, or sub with Monterey Jack, Pepper Jack, Colby, or Colby Jack.
Nutrition
This post was originally published in August, 2015. It was updated in February, 2019.
Oh these potatoes look fantastic, Blair! I absolutely love your creativity with the taco filling!This sounds like such a great way to jazz up potatoes. an’t wait to try this out! Pinned!
Thanks so much, Gayle!! ?
Thanks for sharing this twist surprise filling for a stuffed potato! We’re having a crowd stay with us this week. Perfect! Happy Monday, Linda
Oh good, Linda! I hope you all enjoy!!
What a fun way to enjoy sweet potatoes! They are my favorite and I would have never thought to stuff them with a taco filling. Sounds so good!
Thanks, Jen!
Aw, my stomach is growling just looking at these yummy stuffed potatoes!! I could live off sweet potatoes, so I’m definitely with you on those cravings! I’ve seriously gotta make these happen at my house soon! Pinned!
I feel the same way about sweet potatoes, Anna! 🙂
These look awesome Blair! I’m trying to cut back on my carbs and this looks like a perfect meal!
Great, Sarah! Thanks so much for stopping by. I hope that you get to try them!! 🙂
Anyone have the calories and fat count on these delicious Looking potatoes?
Hey, Sarah! I just updated the recipe with a nutrition panel so that you have the full information! It’s based on 4 servings, using lean ground turkey and medium-sized sweet potatoes (about 114 grams each). Hope that helps, and enjoy!
Yummy yummy.. I’m making it tonight.. i wanted an easy but delicious potato/ground beef meal and ibwmm
Wasnt going to make meatkoaf or shepperds pie again..
What sauce did you put on top???
Hi, Erika! I didn’t put any sauce on top — just the melted cheese. But some extra salsa, guacamole, and/or sour cream would all be great toppings!
Do you nuke the potatoes all at once? I’m assuming so…
Hey, Gunner! In step #3 it says to microwave them 2 at a time. 🙂