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Square side shot of taco stuffed potatoes on a gray plate.
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5 from 1 vote

Taco Stuffed Potatoes

A family-friendly, healthy dinner is ready in about 30 minutes!
Course Dinner
Cuisine Mexican
Keyword Ground Beef Recipes, stuffed baked potatoes, stuffed potato skins, Stuffed Potatoes, taco stuffed potato skins, taco stuffed potatoes
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 people
Calories 448kcal
Author Blair Lonergan


  • 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


  • 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.
    Pricking a sweet potato with a fork
  • 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.
    Ground beef taco filling in a skillet for stuffed potatoes
  • 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.
    Hollowed out sweet potato skins on a baking sheet
  • 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.
    Sprinkling grated cheddar cheese on top of taco stuffed potatoes
  • 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.
    Taco stuffed potatoes with melted cheese on top
  • Garnish with toppings of choice!
    Square side shot of taco stuffed potatoes on a gray plate.


  • 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.


Serving: 2stuffed potato skins (1/4 of the recipe) | Calories: 448kcal | Carbohydrates: 51.6g | Protein: 31.9g | Fat: 13.2g | Saturated Fat: 5.6g | Cholesterol: 96mg | Sodium: 412mg | Potassium: 1448mg | Fiber: 9.2g | Sugar: 3.4g | Vitamin A: 300IU | Vitamin C: 33.8mg | Calcium: 160mg | Iron: 4.3mg