Taco Stuffed Potatoes

Our irresistible Taco Stuffed Potatoes are a staple recipe to always have in your back pocket! They are nutritious sweet potatoes OR everyone’s favorite russet potatoes overflowing with seasoned meat and classic taco toppings! Serve them for dinner, lunch, or as a side dish. You’re going to love this versatile recipe!

Taco Stuffed Potatoes are nutritious sweet potatoes OR everyone's favorite russet potatoes overflowing with seasoned meat and classic taco toppings!

Taco Stuffed Potatoes

The potatoes can be initially cooked in the oven or the microwave. The microwave is faster if you are tight on time. Baking is a second option that is wonderful if you prefer! These tasty taco stuffed potatoes are so versatile and can be topped with ground beef or turkey. The seasoned sour cream drizzle is my little trick that everyone loves.

Taco Stuffed Potatoes are nutritious sweet potatoes OR everyone's favorite russet potatoes overflowing with seasoned meat and classic taco toppings!

Keep in mind that these are the base ingredients, no matter which potato type you choose. Embellish, add, or delete based on your individual style and taste preferences!

Ingredients for Taco Stuffed Potatoes

  • Potatoes – russet potatoes, sweet potatoes, or yams

  • Taco Seasoning – pre-made packet or homemade

  • Meat – ground beef or ground turkey

  • Grated Cheese – Cheddar or blended cheeses

  • Optional Toppings – cilantro, diced cherry tomatoes, pico de gallo, salsa, guacamole, sour cream, taco sauce, shredded lettuce, etc.

Begin by preheating the oven to 400 degrees. Thoroughly rinse the outside of the potatoes. Spray the baking pan(s) you plan to use with non-stick spray. I like to use small loaf-size aluminum pans for baking individual potatoes. They are great for storing the leftovers in the refrigerator too!

Poke the potatoes with a fork or knife. The holes allow the steam inside the potatoes to escape while cooking. Cover the baking pan(s) with foil and bake for about an hour. When fully cooked. the potatoes will have a soft and fluffy interior.

Taco Stuffed Potatoes Recipe

While the potatoes are baking, brown the meat and cook in the taco seasoning (according to the directions on the taco seasoning packet). Once the potatoes are done baking, cut them open lengthwise. Using a fork, fluff up the potatoes as seen in the photo below. Sprinkle a generous amount of shredded cheese on top.

Return the potatoes to the oven (uncovered) and broil them for 2-3 minutes or until the cheese melts and begins to golden. If you don’t want to broil them, you can return them to the oven at 400 degrees and let them cook longer until the cheese melts.

Now comes the fun and delicious part! Stuff the potatoes with seasoned taco meat and all of your favorite taco toppings! I use fresh cilantro and chopped cherry tomatoes. My favorite is the sour cream drizzle! It is made by mixing sour cream and taco sauce. I place the sour cream and desired amount of taco sauce in a sandwich baggie. Cut the tip of the baggie off and drizzle the seasoned sour cream over the potatoes.

Stuffed Sweet Potatoes

Here’s a fun fact: sweet potatoes and yams are a little more nutritious than russet potatoes! Sweet potatoes have higher concentrations of most nutrients and more fiber. Yams are a variation of a sweet potato.  Sweet potatoes and yams are more orange in color while russet potatoes are yellow.

More Delicious Recipes by Smart School House to Try Next:

Taco Stuffed Potatoes

Taco Stuffed Potatoes are nutritious sweet potatoes OR russet potatoes overflowing with seasoned meat and classic taco toppings!
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Taco Stuffed Potatoes are nutritious sweet potatoes OR everyone's favorite russet potatoes overflowing with seasoned meat and classic taco toppings!

You Will Need

  • Potatoes – russet potatoes, sweet potatoes, or yams
  • Taco Seasoning – pre-made packet or homemade
  • Meat – ground beef or ground turkey
  • Grated Cheese – Cheddar or blended Mexican cheeses (amount varies upon preference)
  • Optional Toppings – cilantro, diced cherry tomatoes, pico de gallo, salsa, guacamole, sour cream, taco sauce, shredded lettuce, etc.

Other Supplies Needed:

  • Fork
  • Knife
  • Non-stick spray
  • Baking dish – I use disposable loaf-size aluminum baking dishes, which are also great for storing leftovers.

Directions

  1. Preheat oven to 400°
  2. Rinse the outside of the potatoes with water
  3. Spray the baking pan(s) with non-stick spray.
  4. Poke the potatoes with a fork or knife.
    1. The holes allow the steam inside the potatoes to escape while cooking.
  5. Cover the baking pan(s) with foil and bake for about an hour.
    1. When fully cooked. the potatoes will have a soft and fluffy interior.
    2. If Microwaving – Using a microwave-safe dish, microwave for 8-10 minutes on high, turning the potatoes over once halfway through. If potatoes aren’t soft enough, continue cooking for 1-3 minutes.
  6. While the potatoes are baking, brown the meat and cook in the taco seasoning (according to the directions on the taco seasoning packet).
  7. Once the potatoes are done baking, cut them open lengthwise.
  8. Using a fork, fluff up the potatoes as seen in the photos above.
  9. Sprinkle a generous amount of shredded cheese on top.
  10. Return the potatoes to the oven (uncovered) and broil them for 2-3 minutes or until the cheese melts and begins to golden.
    1. If you don’t want to broil them, you can return them to the oven at 400 degrees and let them cook longer until the cheese melts.
  11. Stuff the potatoes with seasoned taco meat and all of your favorite taco toppings! Serve and enjoy!
    1. My sour cream drizzle is a mix of sour cream and taco sauce.

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