Taco Stuffed Baked Potatoes

By Tyla | Last modified on Feb 9, 2026

Featured in: Dinner

Taco Stuffed Baked Potatoes offer a hearty and flavorful way to enjoy the comfort of baked potatoes combined with the zesty appeal of traditional taco fillings. Each fluffy yellow or russet potato acts as a perfect base, ready to be filled with savory ground beef seasoned to perfection, creamy, melted cheese sauce, and a variety of fresh toppings that enliven every bite.

This dish is perfect for busy weeknights or casual gatherings, as it balances simple preparation with big flavors. With customizable toppings and a satisfying texture contrast between the crispy skins and soft insides, these stuffed potatoes are sure to become a family favorite or party hit.

Why You’ll Love This Recipe

Delivers a comforting blend of flavors with a Tex-Mex twist.
Easy to customize with your favorite toppings for all taste preferences.
Combines crispy baked potato skins with creamy cheese and seasoned beef.
Perfect for casual dinners or entertaining guests.

Ingredients

Yellow or Russet Potatoes: Medium-sized, ideal for baking and providing a fluffy, tender interior to hold the taco filling.
Olive Oil: Used to coat the potato skins to promote crispiness and enhance flavor during baking.
Ground Beef: One pound of lean ground beef, the protein base for the taco filling, rich and hearty.
Small Onion, diced: Adds sweet, aromatic depth to the taco meat mixture when sautéed.
Taco Seasoning: One ounce of flavorful blend that spices the beef with traditional Tex-Mex taste.
Velveeta Cheese: Eight ounces to melt smoothly for a creamy, cheesy sauce that binds ingredients beautifully.
Pepper Jack Cheese: Four ounces of shredded cheese to add a slight spicy kick and melt into the sauce.
Evaporated Milk: Five ounces to create a velvety, rich cheese sauce without thinning the texture.
Toppings: Fresh grated cheese, diced tomatoes, sliced jalapeños, sour cream, and cilantro to enhance flavor, texture, and visual appeal.

Instructions

Preheat Oven and Prepare Potatoes: Set your oven to 400°F (200°C) and line a baking sheet with aluminum foil for easy cleanup. Thoroughly wash and pierce potatoes with a fork to allow steam to escape, preventing bursting and ensuring even cooking. Coat each potato with olive oil, seasoning with salt and pepper for crispy, flavorful skins.
Bake Potatoes Until Tender: Place potatoes on the baking sheet and bake in the preheated oven for about 45 minutes until tender when pierced with a fork. This slow baking softens the insides perfectly while crisping the skins, creating the ideal texture for stuffing.
Cook Taco Meat Mixture: While potatoes bake, heat a skillet over medium heat and cook ground beef with diced onions until browned and fragrant. Drain any excess fat to keep flavors clean, then stir in taco seasoning and a splash of water to create a thick, savory taco filling that will coat the potato stuffing beautifully.
Prepare Creamy Cheese Sauce: In a small saucepan over low heat, combine Velveeta, shredded pepper jack, and evaporated milk. Stir gently until the cheese melts and the sauce becomes smooth and velvety, perfect for adding richness to the stuffed potatoes.
Crisp Potato Skins: Switch your oven to broil on low and place the baked potatoes back in for 15 minutes. This additional step crisps the skins further, providing a satisfying contrast to the creamy insides and toppings.
Assemble Stuffed Potatoes: Carefully cut open each potato lengthwise and fluff the insides with a fork to create space for fillings. Spoon a generous layer of cheese sauce followed by the seasoned taco meat. Finish by adding your favorite fresh toppings such as grated cheese, chopped tomatoes, jalapeños, sour cream, and cilantro to enhance both flavor and presentation.

You Must Know

Baking times may vary slightly depending on potato size; test for tenderness with a fork.
Velveeta cheese ensures a smooth sauce, but Monterey Jack or cheddar can be substituted for different flavors.
Customize toppings to accommodate dietary preferences or spice tolerance.

Storage Tips

Store leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, covering loosely to maintain moisture and warmth without drying out the potatoes or toppings.

Serving Suggestions

Serve these Taco Stuffed Baked Potatoes with a side of fresh green salad or Mexican street corn for a complete meal. Pair with a cold beverage like iced tea or a light beer to balance the rich, cheesy flavors.

Professional Tips

For an extra crispy skin, rub potatoes with olive oil and coarse salt before baking.
Let the potatoes cool slightly before cutting to prevent the filling from spilling out.
To reduce cooking time, parboil potatoes for 10 minutes before baking.

FAQs

Can I use sweet potatoes instead of yellow or russet?: Yes, sweet potatoes add a natural sweetness and pair well with spicy taco flavors; adjust toppings accordingly.
Is there a vegetarian version of this dish?: Absolutely. Substitute ground beef with seasoned lentils, crumbled tofu, or plant-based meat alternatives for a vegetarian option.
Can I prepare any components ahead of time?: Yes, you can cook the taco meat and cheese sauce in advance and refrigerate separately. Reheat before assembling.
What other cheeses can I use?: Cheddar, Monterey Jack, or a blend of mozzarella and jalapeño jack work well for melting and flavor.
How spicy is this dish by default?: The dish has mild to moderate heat from the taco seasoning and pepper jack cheese, easily adjusted by choosing milder or spicier toppings.
Can I freeze the stuffed potatoes?: Freezing is not recommended as the texture of potatoes and cheese sauce can change; best to refrigerate and consume within a few days.