Taco Stuffed Potatoes

5 from 1 vote
Jump to Recipe

This post contains affiliate links. Please read our disclosure policy.

These Taco Stuffed Potatoes combine your favorite flavors from tacos and baked potatoes for a rich, hearty meal the whole family loves- with lots of hidden veggies! 

Potatoes hallowed out with taco filling in them and cheese melted on top with green onions on them.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week – and be sure to tag @sweetcsdesigns on social media – I love to see your creations!
Please enable JavaScript in your browser to complete this form.

Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.

We add lots of tips in our recipe – so you can make this dish, understand why it works and what each ingredient means to the flavor of a recipe. I also answer questions my friends and family have asked about my recipes, to help home cooks of any skill level better understand the processes we use and why!

Quick Delicious Taco Stuffed Potatoes

While at the recent retreat in Breckenridge Colorado, we got to eat a ton of delicious food. One night, my friends Katrina from In Katrina’s Kitchen and Erin from Dinners Dishes and Desserts treated us to a make your own stuffed potato night and displayed tons and tons of toppings for baked potatoes- giving me the idea to take it a step further and come up with a recipe for stuffed baked potatoes my family would love that were also loaded with tons of hidden veggies. 

These potatoes are decadent and delicious- and so easy to make- and you’d never know there is a whole eggplant and a zucchini hidden inside the taco meat mixture! I love to “hide” veggies in my meals- it provides more nutrients for my kids (who are OK about trying new vegetables but aren’t lining up for broccoli or anything), and it helps stretch the filling for a huge batch.

Potatoes hallowed out with taco filling in them and cheese melted on top with green onions and tomatoes on them.

How to make Taco Stuffed Potatoes

First assemble the following ingredients:

  • Potatoes – I prefer Russett potatoes for this recipe since they have a strong skin.
  • Ground beef – ground beef is the perfect protein for tacos. You can use shredded chicken if you prefer. I like the taste of beef with potato.
  • Eggplant, Zucchini, Bell pepper, and Onion – these vegetables cook well and are a great way to sneak in some veggies. You can use all of them or just the ones you prefer.
  • Sea Salt and Black Pepper – salt and pepper season the vegetables and the potatoes.
  • Garlic powder, Cumin, Chili powder, Smoked paprika, Cayenne pepper – this combination of spices will give you a strong taco taste. You can use a premixed Taco seasoning blend if you prefer.
  • Sharp cheddar cheese – sharp cheddar cheese is perfect for getting a cheesy crunchy top to your stuffed potatoes.
  • Tomato and Green onions – tomatoes and green onions are the perfect fresh garnish to finish off these taco stuffed potatoes.
Potatoes hallowed out with taco filling in them and cheese melted on top with green onions on them.

Once you have assembled the ingredients use the following method

Bake the potatoes. Bake the potatoes in the oven at 400 degrees fir about 40 minutes or until soft.

Make the filling. Heat a pan on medium high and brown the beef. Toss in the vegetables and cook until vegetables are soft and browned. Add the salt, pepper, and spices. Add some extra water if necessary to coat the mix in the spices.

Prep the boats. When potatoes are finished baking and cooled cut in half. Scoop the softened potato out from the inside and mix it with the filling. Season the potato skins with salt and pepper. Add the taco filling to the boats, mounding and pressing to fill. Top with cheese.

Bake and enjoy. Place the taco stuffed potatoes back in the oven for about 5 minutes until the cheese is melted. Top with green onions and tomatoes and enjoy!

Potatoes hallowed out with taco filling in them and cheese melted on top with green onions on them.

Tips and Tricks for Perfect Taco Stuffed Potatoes

Crisp up the potato boats. If you want extra crispy potato skins, you can spread a little olive oil and salt and pepper on the potato boats after you have hollowed them out then bake them empty for about 10 minutes before filling them with the taco mixture.

Make it vegan. You can easily make these vegan by swapping the ground beef for black beans.

FAQs

How do I keep leftovers?

Leftovers can be kept in an airtight container in the refrigerator for 3-4 days. Reheat potatoes in the microwave or the oven for the best result.

Will this work with other types of potatoes?

You can use red, yellow, or even sweet potatoes for this recipe with a similar result.

Check our other Favorite Game Day Recipes

Whether its cheat day or game day these recipes will be crowd pleasers every time!

Click here to see all our favorite potato recipes!

Taco Stuffed Potatoes Recipe

If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!

Follow on Instagram

Follow
Potatoes hallowed out with taco filling in them and cheese melted on top with green onions on them. Taco stuffed potatoes written on it.

CONNECT WITH SWEET C’S!
Be sure to follow me on social media and get in on all the fun!

Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week – and be sure to tag @sweetcsdesigns on social media – I love to see your creations!
Please enable JavaScript in your browser to complete this form.
Taco Stuffed Potatoes on a wooden cutting board.
Print

Taco Stuffed Potatoes

Delicious and easy taco stuffed potatoes are a filling, hearty meal with lots of hidden veggies!
Course Tacos
Cuisine Mexican Inspired
Keyword cheap dinner potatoes, cheap dinners, easy potato recipes, gluten free tacos, stuffed potatoes, taco potato skin boats, taco stuffed potatoes, tortilla free taco, unique taco dinner
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 303kcal
Author Courtney O’Dell

Ingredients

  • 6 washed Russett potatoes stabbed with a knife a few times to vent steam
  • 1 lb ground beef
  • 1 large eggplant skinned and diced into small bits
  • 1 large zucchini diced finely
  • 1 large onion diced finely
  • 2 tsp sea salt plus more to taste
  • ½ tsp fresh cracked black pepper plus more to taste
  • 1 large bell pepper diced
  • 1 tbsp garlic powder
  • 1 tbsp cumin
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 large tomato diced, as garnish
  • green onions diced, as garnish

Instructions

  • Preheat oven to 400 degrees.
  • Bake potatoes 40 minutes, or until soft.
  • While potatoes are baking, brown ground beef in a very large pan.
  • Add in vegetables.
  • Cook vegetables and meat until veggies are soft and browned.
  • Add in salt, pepper, and spices- if there isn't enough liquid from cooking off the vegetables, add up to 3 tbsp of water to help spices mix with meat and veggies. Remove mixture from the heat.
  • When potatoes are finished baking and slightly cooled, cut in half.
  • Scoop the soft potato interior out with a spoon and mix it into the taco mixture. You want to create little "boats" out of the potato skin. Season the potato skins with salt and pepper.
  • Add taco meat and veggie filling to the potato boats, mounding and pressing to fill.
  • Top with cheese.
  • Place back in oven to melt cheese, about 5 minutes.
  • Top with green onions and tomatoes, enjoy warm!

Nutrition

Serving: 1g | Calories: 303kcal | Carbohydrates: 28g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 570mg | Fiber: 5g | Sugar: 5g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




14 Comments

  1. H.A.G. says:

    These look delicious and a fun way to change-up taco nights!

  2. Cailly @ A Tale of Two Cooks says:

    These look delicious!! And I love that it is loaded with veggies. I wonder if these would be good with sweet potatoes…will try it out and let you know how it goes!