Taco Stuffed Baked Potatoes
These Taco Stuffed Baked Potatoes turn fluffy oven-baked potatoes into a hearty, flavor-packed dinner. Each potato is filled with seasoned ground beef, black beans, and melted cheddar, then finished with salsa, sour cream, green onions, and cilantro.
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Total Time: Approximately 1 hour 15 minutes
Servings: 4
Why You’ll Love This Recipe
- Crispy-skinned potatoes with fluffy centers
- Savory taco-seasoned beef and black beans
- Melted cheddar in every serving
- Easy toppings that everyone can customize
- A filling meal made with simple ingredients
- Great for a casual family dinner
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 packet taco seasoning
- ⅔ cup water, or the amount listed on the seasoning packet
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- ½ cup chunky salsa
- ½ cup sour cream
- 2 green onions, sliced
- 2 tablespoons chopped fresh cilantro
- Salt, as needed
How to Make Taco Stuffed Baked Potatoes
Step 1: Bake the Potatoes
Preheat the oven to 400°F. Scrub the potatoes clean and pat them dry. Prick each potato several times with a fork, rub the skins with olive oil, and sprinkle lightly with salt.
Place the potatoes on a baking sheet and bake for 50–60 minutes, until the skins are crisp and a knife slides easily into the centers.
Step 2: Cook the Beef and Onion
While the potatoes bake, cook the ground beef and diced onion in a large skillet over medium heat. Break up the beef as it cooks, about 7–9 minutes, until browned and the onion is softened.
Drain excess grease.
Step 3: Season the Filling
Stir in the taco seasoning and water. Simmer for 2–3 minutes, stirring occasionally, until the sauce thickens and coats the beef.
Fold in the drained black beans and cook for another 2 minutes, until warmed through.
Step 4: Open the Potatoes
Remove the baked potatoes from the oven and let them cool just enough to handle. Slice each potato lengthwise, then gently press the ends to open the center.
Fluff the inside lightly with a fork.
Step 5: Fill and Add Cheese
Spoon the beef and black bean mixture into each potato. Sprinkle cheddar over the tops.
Return the potatoes to the oven for 3–5 minutes, until the cheese is melted.
Step 6: Add Toppings and Serve
Top each potato with salsa, sour cream, sliced green onions, and chopped cilantro. Serve warm.
Tips for the Best Taco Potatoes
- Choose large russet potatoes; their fluffy centers hold the filling well.
- Dry the potatoes before adding oil so the skins bake up crisp.
- Drain the beef well before adding the seasoning and water.
- Drain and rinse the black beans to keep the filling from becoming watery.
- Add salsa and sour cream just before serving.
- Set out the toppings separately so everyone can build their own potato.
Easy Variations
Make Them Spicy
Use hot salsa or add a pinch of crushed red pepper to the beef mixture.
Add More Toppings
Try sliced jalapeños, diced tomatoes, or extra green onions.
Use Ground Turkey
Replace the ground beef with ground turkey and cook it fully before adding the taco seasoning.
Make Them Extra Cheesy
Use a Mexican cheese blend or add a little Monterey Jack with the cheddar.
Can I Make Them Ahead?
Yes. Bake the potatoes and prepare the beef filling up to two days ahead. Refrigerate them separately in covered containers. Reheat the potatoes in the oven, warm the filling in a skillet, then fill, top with cheese, and bake until hot.
Storage and Reheating
Store leftover potatoes and filling in separate airtight containers in the refrigerator for up to three days.
Reheat the potatoes in a 350°F oven until warmed through, or microwave them for a quicker option. Warm the beef filling separately, then assemble with fresh salsa, sour cream, green onions, and cilantro.
Frequently Asked Questions
Can I microwave the potatoes instead of baking them?
Yes. Prick each potato with a fork and microwave until tender, turning it halfway through. The skins won’t be as crisp as oven-baked potatoes.
Can I use a different kind of potato?
Russet potatoes are best for their fluffy texture and sturdy skins. Yukon Gold potatoes can work, but they have a creamier, denser center.
How do I know when the potatoes are done?
A knife or skewer should slide easily into the center. The skins should look dry and feel crisp.
Can I make these without black beans?
Yes. Leave them out, or replace them with extra beef.
Final Thoughts
These Taco Stuffed Baked Potatoes are a satisfying twist on taco night, with fluffy potatoes, seasoned beef, black beans, melted cheddar, and fresh toppings. Serve them straight from the oven for a cozy, customizable dinner.
