Taco Stuffed Twice Baked Potatoes
Take taco night to the next level with these irresistible Taco Stuffed Twice Baked Potatoes! This recipe combines the creamy comfort of twice-baked potatoes with the bold, zesty flavors of your favorite taco filling. Fluffy baked russet potatoes are scooped, mashed with sour cream, butter, and cheddar cheese, then loaded with seasoned ground beef for a satisfying, protein-packed twist. Topped with a melty layer of cheddar cheese and finished with vibrant green onions or your favorite toppings like diced tomatoes and jalapeños, these hearty stuffed potatoes make a perfect weeknight dinner or game-day treat. With a prep time of just 15 minutes and endless customization options, this dish delivers big on flavor and simplicity. Perfect for taco lovers and comfort food enthusiasts alike, this recipe is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 lb Ground beef
- 1 packet Taco seasoning mix
- 0.25 cup Water
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 2 tablespoons Unsalted butter
- 0.25 cup Milk
- 2 stalks Green onions
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- Optional toppings (such as diced tomatoes, jalapeños, or avocado)
Instructions
Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes. Rub them with olive oil and sprinkle with salt, then place them directly on the oven rack. Bake for 50-60 minutes, or until the potatoes are tender when pierced with a fork.
While the potatoes bake, heat a skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked. Drain any excess fat.
Stir the taco seasoning mix and water into the cooked beef. Simmer for 2-3 minutes until the mixture thickens. Remove from heat and set aside.
Once the potatoes are done baking, let them cool slightly so they can be handled safely. Cut each potato in half lengthwise and carefully scoop the flesh into a large mixing bowl, leaving a thin shell intact.
To the potato flesh in the bowl, add unsalted butter, milk, sour cream, 0.5 cup of the shredded cheddar cheese, salt, and black pepper. Mash everything together until smooth and creamy.
Stir the seasoned ground beef into the mashed potato mixture until evenly combined.
Spoon the potato and beef mixture back into the potato shells, mounding it slightly.
Place the stuffed potatoes on a baking sheet. Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the tops of the potatoes.
Return the potatoes to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with sliced green onions and any optional toppings like diced tomatoes, jalapeños, or avocado, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.3 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 329 mg | 25% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1790 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
