Taco Stuffed Baked Potatoes

A perfect baked potato stuffed with spicy taco meat and topped with cheese, sour cream and onions – my Taco Stuffed Baked Potatoes are a delicious way to change up your Taco Tuesday.

WANT TO SAVE THIS RECIPE? I'LL EMAIL IT TO YOU.

Enter your email and we'll send it directly to your inbox! Plus you'll get great new recipes each day!

I'd like to receive more tips & recipes from ArchShapper.

Sometimes the recipes I share here are well thought out, planned and executed. And sometimes they are a complete spur of the moment, it’s past lunchtime and I need to eat something, anything, kind of thing. Today’s recipe falls into the latter category.

I had just made a bunch of baked potatoes and had a few leftover. I was foraging through the fridge for lunch, and came across the taco meat we’d had for dinner the night before. I had a lightbulb moment, and decided to marry the two and create these Taco Stuffed Baked Potatoes!

Let’s just say it was pretty much the best idea I’d had in a very long time. A complete meal that I can serve to my entire family that they absolutely are going to love? I can that #winning. It’s a great way to use up leftover taco meat or leftover baked potatoes, too!

Ingredients
4 baked potatoes
1 pound ground beef
1/2 of a medium onion diced
2 cloves garlic minced
2 tablespoons homemade taco seasoning or 1 packet
1/2 cup water
1 cup salsa
Salt and pepper
Your favorite taco toppings: shredded cheese green onions, sour cream, tomatoes, etc.

Instructions

Prepare the baked potatoes and set them aside to cool for at least 10 minutes.
Meanwhile, heat a large skillet over medium heat and add the ground beef, diced onion and minced garlic. Season with salt and pepper. Cook until no longer pink, breaking up the meat with a spatula. Drain.
To the ground beef, add the taco seasoning, water and salsa. Stir to combine then bring to a simmer over medium heat. Cover and reduce heat to low. Simmer for 15 minutes. If there is too much liquid, simmer with the lid off for a bit.
Gently slice open potatoes lengthwise and squeeze the sides to open, careful not to let them break in half completely.
Season the potato with salt and pepper, and mash with a little sour cream. Divide the taco meat among the potatoes and top with freshly shredded cheddar, green onions or any of your favorite taco toppings.
Serve immediately.

WANT TO SAVE THIS RECIPE? I'LL EMAIL IT TO YOU.

Enter your email and we'll send it directly to your inbox! Plus you'll get great new recipes each day!

I'd like to receive more tips & recipes from ArchShapper.