Taco Stuffed Baked Potatoes

Taco stuffed baked potatoes combine everything you love about taco night with the comfort of a fluffy baked potato. Piled high with rich taco meat and melty cheese sauce these loaded potatoes have become my go to when I need an easy satisfying dinner that feels like a treat everyone can top their own potato just the way they like

I started making these after a friend brought them to our game night potluck and now my family requests their taco potato bar for movie nights and quick Sunday lunches

Ingredients

• Medium yellow potatoes: these bake up fluffy with crisp skin choose firm potatoes free of cuts or soft spots russets work well too
• Olive oil: adds flavor and helps the skin get crispy choose extra virgin for best taste
• Cracked salt and pepper: classic seasoning that brings out the best in baked potatoes I like sea salt and fresh cracked pepper
• Ground beef: classic taco flavor and satisfying protein choose 80 20 for juicier taco meat
• Small onion: gently sweetens the meat filling and adds aroma pick yellow or white for balanced flavor
• Taco seasoning: the spice backbone you can use homemade or store bought look for a mix with chili powder paprika and cumin
• Water: helps the taco seasoning mix fully coat the meat
• Velveeta: melts smoothly into a creamy cheese sauce
• Shredded pepper jack cheese: for zing and melty texture buy a block and shred it yourself for best melt
• Diced green chilies: add mild heat and a little tang
• Evaporated milk: makes a rich pourable cheese sauce with less fat than cream
• Extra toppings: grated cheese tomatoes jalapenos sour cream cilantro hot sauce personal favorites that make each potato unique

Step-by-Step Instructions

Bake the Potatoes:

Wash each potato and poke holes all over with a fork to let steam escape. Rub generously with olive oil then sprinkle with salt and pepper. Arrange on a foil lined baking sheet and bake at 400 degrees Fahrenheit for 45 minutes. Potato skin should be crisp and insides will be tender when pierced with a fork.

Prepare the Taco Meat:

While potatoes bake set a skillet over medium heat. Crumble ground beef into the pan and add diced onion. Cook stirring often for about 8 minutes until meat is browned and onion soft. Drain off excess grease. Sprinkle taco seasoning evenly then pour in water. Stir well and lower heat simmering for 3 to 5 minutes until sauce thickens.

Make the Cheese Sauce:

In a saucepan combine Velveeta cheese cubes shredded pepper jack green chilies and evaporated milk. Set over medium low heat stirring often. Cheese should melt smoothly into a thick creamy sauce. Lower the heat if it starts to stick or bubble too hard. Keep warm

Broil the Potatoes:

Switch oven setting to low broil. Broil baked potatoes for another 15 minutes turning once so skins get extra crisp.

Assemble and Serve:

When cool enough to handle slice baked potatoes open and fluff the insides with a fork. Spoon on cheese sauce then pile on taco meat and all your favorite toppings. Serve hot

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My favorite part is always the creamy cheese sauce I remember the first time I drizzled it on and my daughter said it tasted like a restaurant loaded potato whatever toppings you love on tacos will work here

Storage Tips

Keep leftover potatoes wrapped in foil or an airtight container in the fridge up to three days For best results store taco meat and cheese sauce separately Reheat potatoes in the oven at 350 degrees Fahrenheit for 20 minutes or use a microwave for quick lunches

Ingredient substitutions

Swap ground beef for ground turkey or black beans if you want to lighten things up For cheese sauce try cheddar or Monterey Jack Use salsa in place of green chilies if that is what you have Fresh jalapenos and radishes add a crunch if you skip the classic toppings

Serving suggestions

Build a taco potato bar with all the toppings laid out so everyone can make their own This is perfect for parties or family night Sides like a green salad or grilled corn balance the heartiness well Consider doubling the cheese sauce for dunking tortilla chips on the side

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Cultural Inspiration

Taco stuffed potatoes blend classic comfort food with Tex Mex traditions Using what you have and letting everyone pile up their potato as they wish is pure family dinner joy This recipe is a testament to the magic of combining two favorites into one craveable dish

Recipe FAQs

→ What type of potatoes work best?

Russet or yellow potatoes are ideal, as their starchy texture turns fluffy when baked and can easily hold hearty fillings.

→ How do you get crispy potato skins?

Coat potatoes with olive oil and season well before baking. Broil for the final 15 minutes for extra crispiness.

→ Can I use another meat or make it vegetarian?

Swap ground beef for turkey, chicken, or plant-based meat alternatives, or try black beans or lentils for a meatless version.

→ How can I make the cheese sauce smooth?

Use low heat and stir frequently while melting the cheese with evaporated milk, ensuring a creamy texture without clumps.

→ What toppings work well on taco stuffed potatoes?

Popular options include grated cheese, chopped tomatoes, sliced jalapeños, sour cream, cilantro, salsa, and hot sauce.