Taco Potatoes

Taco potatoes are what I make when taco night and baked potato night want the same spot on the calendar. A soft, fork tender russet split wide open and piled with saucy taco beef, melty cheddar, cool sour cream, and a scoop of guacamole. Every bite has a little of everything, and the potato soaks up all that seasoned juice from the meat.

These started as a fun way to shake up a plain weeknight dinner, and they stuck around because everyone at the table gets to build their own. I set out the potatoes and all the toppings and let people go. I tested this version twice to get the amounts right, and both times it came together fast and disappeared even faster.

Here is what makes these worth making instead of topping a potato and hoping. The taco beef stays saucy, not dry, so it sinks down into the potato instead of sitting on top like a scoop of taco meat that slides off your fork. That one thing is the difference between a taco potato that eats well and one that falls apart.

Love a good taco night twist? My one-pot taco spaghetti uses the same seasoned beef and it’s another one my family asks for on repeat.

Ingredients You’ll Need

Full amounts are in the recipe card below. Here is what actually matters when you shop.

• Russet potatoes: Go with russets and go medium, not large. The high starch makes them bake up fluffy inside, and the sturdy skin holds all that filling. Six medium potatoes give you better portions than four big ones, and there’s still plenty of beef and toppings for all of them.
• Mild salsa: This is the change that keeps the taco beef juicy. Stirred into the meat along with the water, it holds moisture and flavor so the filling stays saucy instead of cooking down dry.
• Taco seasoning: I use a one ounce packet of mild seasoning to keep this quick. If you’d rather make your own, my homemade taco seasoning works with the same amount.
• Lean ground beef: Lean keeps things from getting greasy, so there’s less fat to drain and the taco flavor comes through cleaner.
• Guacamole and cheddar: A scoop of creamy guacamole and a handful of shredded mild cheddar are what make these taste like a loaded taco. The cold, creamy guac against the warm saucy beef is the best part of every bite.

How to Make Taco Potatoes

Step 1: Oil and Salt the Potatoes Heat the oven to 425°F and line a baking sheet with parchment paper. Brush each potato all over with olive oil and sprinkle with about a half teaspoon of kosher salt. The oil and salt are what give you that crisp, seasoned skin.

Step 2: Bake Until Fork Tender Bake for about 1 hour, until the skin is crisp and the inside gives easily when you pierce it or squeeze it. Let the potatoes rest about 15 minutes so they’re cool enough to handle.

Step 3: Brown the Beef While the potatoes bake, cook the ground beef, onion, and garlic in a large saucepan over medium high heat until the beef is browned and no pink remains. Drain off the excess fat.

Step 4: Make It Saucy Turn the heat down to medium and stir in the taco seasoning, water, and salsa. Let it go about 10 minutes, stirring often, until the liquid is absorbed and slightly thickened. Stop while it still looks saucy. You want it juicy, not dry.

Step 5: Open and Fluff Slice each potato lengthwise and press the ends in so the center pops open. Fluff the inside with a fork to make room for the filling.

Step 6: Stuff and Top Spoon the taco beef into each potato and top with shredded cheddar, diced tomatoes, guacamole, sour cream, and a sprinkle of cilantro. Serve right away.

How to Store and Reheat

Store any leftovers in an airtight container in the fridge for up to 3 days. They hold best when you keep the potatoes and the taco beef separate, then stuff them fresh when you’re ready to eat.

To reheat, warm the potatoes in a 350°F oven for about 15 minutes and heat the beef in a skillet over medium low until warmed through. The oven brings back some of the crisp skin that the microwave won’t.

More Easy Taco Night Recipes

• Sheet Pan Tacos
• Walking Tacos
• Oven Baked Beef Tacos
• Twice Baked Potatoes