Taco Stuffed Baked Potatoes Recipe
Introduction
Taco stuffed baked potatoes combine the comfort of a hearty baked potato with the bold flavors of seasoned taco meat and creamy cheese sauce. This easy recipe makes a satisfying meal perfect for busy weeknights or casual gatherings.
Ingredients
- 4 medium yellow potatoes (Russets also work well)
- Olive oil
- Cracked salt and pepper
- 1 lb ground beef
- 1 small onion, diced
- 1 oz taco seasoning
- 1/2 cup water
- 8 oz Velveeta cheese
- 4 oz shredded pepper jack cheese
- 4 oz can of diced chilies
- 5 oz can of evaporated milk
- Grated cheese, tomatoes, jalapenos, sour cream, cilantro, hot sauce, or other toppings of choice
Instructions
- Step 1: Preheat the oven to 400°F and line a baking sheet with foil.
- Step 2: Wash the potatoes and poke holes in them with a fork. Coat each potato with olive oil, then sprinkle with cracked salt and pepper. Place them on the prepared baking sheet and bake for 45 minutes.
- Step 3: While the potatoes bake, brown the ground beef in a skillet over medium heat. Add the diced onion and cook until softened. Drain any excess grease, then stir in the taco seasoning and water. Reduce heat and simmer on low until slightly thickened.
- Step 4: In a saucepan over medium-low heat, melt the Velveeta, shredded pepper jack cheese, diced chilies, and evaporated milk, stirring frequently until smooth.
- Step 5: Once the initial baking time is up, switch your oven to low broil and bake the potatoes for an additional 15 minutes to crisp the skins.
- Step 6: Remove the potatoes, cut them open lengthwise, and fluff the insides with a fork. Top each potato with the cheese sauce, taco meat, and your favorite toppings.
Tips & Variations
- For a vegetarian option, substitute the ground beef with cooked lentils or a plant-based meat alternative.
- Add a squeeze of fresh lime juice to the taco meat for extra brightness.
- Use sharp cheddar instead of pepper jack if you prefer a milder cheese sauce.
- Make it spicier by adding diced jalapenos or a dash of hot sauce to the cheese sauce.
Storage
Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave for 2-3 minutes, though the oven helps keep the skins crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the taco meat and cheese sauce ahead of time?
Yes, both the taco meat and cheese sauce can be made a day in advance and stored separately in the refrigerator. Reheat gently before stuffing the baked potatoes.
What type of potato works best for this recipe?
Medium yellow potatoes or Russets are ideal because they bake well with fluffy interiors that hold up nicely when stuffed and topped.
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Taco Stuffed Baked Potatoes Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Description
These Taco Stuffed Baked Potatoes combine the comforting heartiness of baked potatoes with the bold flavors of seasoned ground beef and creamy cheese sauce. Perfect as a satisfying dinner, they are loaded with melted Velveeta, pepper jack cheese, diced chilies, and simmered taco meat, topped with fresh garnishes like tomatoes, jalapenos, sour cream, and cilantro for a delicious Tex-Mex twist.
Ingredients
Potatoes
- 4 Medium Yellow Potatoes (Russets are also a great option)
- Olive Oil (for coating)
- Cracked Salt and Pepper (for seasoning)
Taco Meat
- 1 lb Ground Beef
- 1 Small Onion, diced
- 1 oz Taco Seasoning
- 1/2 Cup Water
Cheese Sauce
- 8 oz Velveeta
- 4 oz Shredded Pepper Jack Cheese
- 4 oz Can of Diced Chilies
- 5 oz Can of Evaporated Milk
Toppings (optional)
- Grated Cheese
- Diced Tomatoes
- Jalapenos
- Sour Cream
- Cilantro
- Hot Sauce
Instructions
- Preheat Oven and Prepare Baking Sheet: Set your oven to 400°F (204°C) and line a baking sheet with aluminum foil to catch any drips and make cleanup easier.
- Prepare Potatoes: Wash the potatoes thoroughly and pierce each several times with a fork or knife to allow steam to escape. Rub them with olive oil, then sprinkle evenly with cracked salt and pepper.
- Bake Potatoes: Place the potatoes on the prepared baking sheet and bake in the preheated oven for 45 minutes until tender when pierced with a fork.
- Cook Taco Meat: While the potatoes bake, brown the ground beef in a skillet over medium-high heat. Add the diced onion and cook until softened. Drain any excess grease, then stir in taco seasoning and water. Reduce heat and simmer on low until the sauce thickens slightly.
- Make Cheese Sauce: In a medium saucepan over medium-low heat, combine Velveeta, shredded pepper jack cheese, diced chilies, and evaporated milk. Stir continuously until cheeses melt and the sauce is smooth and creamy.
- Broil Potatoes: Once the initial baking time is complete, switch the oven to low broil. Return the potatoes to the oven and broil for an additional 15 minutes to crisp the skins slightly.
- Assemble: Carefully cut open each potato and fluff the insides with a fork. Generously spoon the creamy cheese sauce over the potato flesh, then top with a hearty portion of taco meat.
- Garnish and Serve: Add your favorite toppings such as grated cheese, diced tomatoes, jalapenos, sour cream, cilantro, and hot sauce according to your taste. Serve immediately and enjoy!
Notes
- You can substitute Russet potatoes if yellow potatoes are unavailable; they work great for baking and stuffing.
- For spicier flavor, add extra diced jalapenos or hot sauce inside the taco meat mixture or as a topping.
- Make sure to drain excess grease from cooked ground beef to avoid a greasy filling.
- The cheese sauce can be adjusted with different kinds of cheeses like Monterey Jack or cheddar for varied flavors.
- Leftover stuffed potatoes can be refrigerated and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 1 hour (45 minutes baking + 15 minutes broiling)
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Keywords: taco stuffed baked potatoes, baked potatoes, taco meat recipe, cheesy stuffed potatoes, Tex-Mex dinner
