Crispy Skins, Savory Beef & Melty Cheese
There’s something irresistible about combining two comfort classics into one plate. These Taco stuffed baked potatoes bring together fluffy baked russets and bold taco-seasoned beef, finished with a generous layer of melted cheese.
It’s the kind of simple, family-friendly dinner that feels indulgent but is incredibly easy to make. Crispy potato skins, savory beef, and gooey cheddar — every bite hits that perfect comfort-food balance.
This master recipe walks you through baking technique, filling consistency, and topping ideas to make them perfect every time.
Recipe Overview
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour
Cuisine Style: Tex-Mex Fusion
Skill Level: Beginner
Ingredients and Their Purpose
4 large russet potatoes
Russets are ideal because their high starch content creates fluffy interiors and crispy skins.
1 lb (450g) ground beef
Provides hearty, savory filling.
1 packet taco seasoning
Delivers bold Tex-Mex flavor quickly.
½ cup water
Helps create saucy, evenly coated beef.
1 cup shredded cheddar or Mexican cheese blend
Adds melty richness and balances spice.
Equipment Needed
- Baking sheet
- Fork
- Large skillet
- Knife
- Spoon
Step-by-Step Master Instructions
Step 1: Bake the Potatoes
Preheat oven to 400°F (200°C).
Scrub potatoes clean and pat dry.
Pierce each potato several times with a fork.
Place directly on oven rack or baking sheet.
Bake 50–60 minutes until tender when pierced.
For extra crispy skin, rub lightly with olive oil and sprinkle with salt before baking.
Step 2: Cook the Taco Beef
While potatoes bake, heat skillet over medium heat.
Add ground beef and cook until browned.
Drain excess fat.
Stir in taco seasoning and ½ cup water.
Simmer 5 minutes until thickened and saucy.
Remove from heat.
Step 3: Prepare the Potatoes
Once baked, let cool slightly.
Slice each potato open lengthwise.
Fluff inside gently with fork.
Step 4: Fill & Melt
Spoon taco beef generously into each potato.
Top with shredded cheese.
Return to oven for 5 minutes, or until cheese melts.
Step 5: Serve
Serve hot.
Optional toppings:
- Sour cream
- Diced tomatoes
- Sliced green onions
- Jalapeños
- Guacamole
Texture & Flavor Profile
Potato: Fluffy inside, crisp outside
Beef: Savory, mildly spiced
Cheese: Creamy, melted
Overall Flavor: Hearty, comforting with Tex-Mex flair
Common Problems & Fixes
Potato skin soft:
Bake directly on rack for airflow.
Beef too dry:
Add splash more water when simmering.
Cheese not melting evenly:
Shred your own cheese for better melt.
Variations
Chicken Version
Use shredded rotisserie chicken with taco seasoning.
Spicy Upgrade
Add diced jalapeños to beef.
Vegetarian
Replace beef with seasoned black beans.
Loaded Supreme
Add lettuce, salsa, and crushed tortilla chips.
Storage & Reheating
Refrigerator:
Store leftovers up to 3 days.
Reheat:
Oven at 350°F for 10–15 minutes for best texture.
Microwave works but softens skin.
Nutritional Overview (Approximate Per Serving)
Calories: 500–600
Protein: 28–32 g
Carbohydrates: 45–55 g
Fat: 22–28 g
(Varies by toppings and cheese amount.)
Why This Recipe Works
- Russets provide ideal structure
- Taco seasoning simplifies flavor building
- Quick stovetop beef keeps prep simple
- Melted cheese ties everything together
It’s easy, filling, and endlessly customizable.
Final Thoughts
Taco Stuffed Baked Potatoes are the kind of recipe you’ll want to keep on repeat. Simple ingredients, big flavor, and total comfort in every bite.
Save it. Share it. Keep cooking.
If you love easy comfort meals like this, stay tuned — more delicious, no-fuss favorites coming your way.
