Taco baked potatoes is something I came up when I had everything for taco filling but no tortillas. I’ve made rice bowls with the filling before so a rice/carb substitute made sense. I had potatoes in my cabinet so this recipe was born.
Crispy Skin Baked Potatoes
I start with crispy skin baked potatoes. My husband loves to eat the inside of his baked potato and then smother sour cream on the leftover skins so the crispier they end up the better. I bake mine with olive oil, salt, and pepper with no foil on a rack to achieve this.
Ground Beef Taco Filling
The filling has many options from ground beef only to stacked with veggies. Because I tend to use the filling in rice bowls, I add a lot of filler like black beans and corn. That, and it stretches out how much you have if you are meal prepping.
Saute all of the veggies with browned ground beef. Add taco seasoning (I have a giant Costco tub of taco seasoning) water and cook for a few minute until well mixed. Then add filler like black beans, corn and tomato. I like to keep my chopped tomato as whole as possible and not cook it down too much.
I add lime and cilantro to bring some freshness to the filling at the end. Last thing is to quarter those potatoes and squeeze the ends inward to make a nice boat for filling.
Fill them up with as much taco filling as you like, then top off with shredded cheese and sour cream.