Taco-Stuffed Baked Potato
A fluffy baked potato piled high with taco meat and your favorite toppings, this taco-stuffed baked potato is a simple yet hearty and flavorful meal.
I had just a little leftover ground beef filling after making some ground beef enchiladas, and decided to make this taco-stuffed baked potato recipe with it. I really enjoyed this tasty lunch! I’ve never had a taco-loaded baked potato before, but you can be sure I will again. It was a hearty and filling lunch that was easy to make and tasted great with salsa and hot sauce.
Taco-Stuffed Baked Potato
Ingredients:
- 1 russet potato, scrubbed
- Olive oil
Toppings:
- ½ cup ground beef enchilada filling (click link for the recipe), warmed
- Sharp cheddar, shredded
- Sour cream
- Sea salt and freshly cracked black pepper, to taste
- Green onions, sliced
- Serrano pepper, sliced
- Cherry tomatoes, quartered
- Salsa
- Hot sauce
How to Make a Taco-Stuffed Baked Potato:
Preheat the oven to 375 degrees.
Prepare and cook the baked potato by scrubbing it well and poking a few holes in the top. Rub the potato with olive oil and place it directly on the oven rack to bake for 1 hour, until fork-tender.
Meanwhile, make the taco meat (click here for the ground beef filling recipe).
Prepare the stuffed potato by removing it from the oven. Once slightly cooled, slice it down the center, then pinch each end of the potato towards the middle.
Add some butter and sour cream, to taste, then season with sea salt and freshly cracked pepper, to taste; mix until well combined.
Finish by topping the potato with ground beef taco meat, a big handful of shredded cheese, a dollop of sour cream, green onions, serrano, tomatoes, and cilantro.
Serve with salsa and hot sauce, if desired. Enjoy.
Equipment
Ingredients
Baked Potato:
- 1 russet potato scrubbed
- Olive oil
Toppings:
- ½ cup ground beef enchilada filling click link for the recipe, warmed
- Sharp cheddar shredded
- Sour cream
- Sea salt and freshly cracked black pepper to taste
- Green onions sliced
- Serrano pepper sliced
- Cherry tomatoes quartered
- Cilantro chopped
- Salsa
- Hot sauce
Instructions
- Preheat the oven to 375 degrees.
- Prepare and cook the baked potato by scrubbing it well and poking a few holes in the top. Rub the potato with olive oil and place it directly on the oven rack to bake for 1 hour, until fork-tender.
- Meanwhile, make the taco meat in a large skillet (click here for the ground beef filling recipe).
- Prepare the stuffed potato by removing it from the oven. Once slightly cooled, slice it down the center, then pinch each end of the potato towards the middle.
- Add some butter and sour cream, to taste, then season with sea salt and freshly cracked pepper, to taste; mix until well combined.
- Finish by topping the potato with ground beef taco meat, a big handful of shredded cheese, a dollop of sour cream, green onions, serrano, tomatoes, and cilantro.
- Serve with salsa and hot sauce, if desired. Enjoy.
They look hearty and so moreish!