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.
| Prep Time | 10 minutes |
| Cook Time | 1 hour |
| Servings |
potatoes
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- 4 russet potatoes
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp pepper
- 1 lb ground beef
- 1/2 onion chopped
- 1 roma tomato chopped
- 1/2 bell pepper
- 1/4 cup corn
- 1 can black beans drained, optional
- 1/4 cup taco seasoning or 1 packet
- 1/4 cup water
- 2 wedges lime
- cilantro
- 1/4 cup shredded cheese topping
- 1/4 cup sour cream topping
Ingredients
Baked Potatoes
Taco Filling
|
|
- Rub washed russet potatoes with olive oil to coat outside. Sprinkle salt and pepper on outside of potatoes. Bake at 400C for 45-60 minutes(depending on size) until when fork comes out clean when stuck in the middle.
- While potatoes are cooking, heat pan to medium high and cook brown beef until browned. Drain fat.
- Add onion and bell pepper and saute with ground beef for 2 minutes.
- Add taco seasoning and water. Stir until combined. Fold in tomatoes, drained black beans, and corn into mix.
- Cook for 5 minutes stirring often. Add cilantro and lime. Cook for another minute. Let rest.
- Quarter potatoes to make space for filling. Add taco filling and top with sour cream and cheese.
