This taco baked potato is stuffed with taco meat, traditional fresh taco toppings, and a cheesy sauce that melts into a fluffy baked potato. This is simple satisfying comfort food!
recipe originally published March 31, 2014
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Why you'll love taco baked potatoes
These taco stuffed baked potatoes are a favorite lunch or dinner when I have the meat and cheese components already made. All I have to do on a busy work from home day is pop a couple potatoes in the oven about an hour before lunch time, and then spend a few minutes prepping the fresh veggie toppings.
Even if the main fillings are not already in my fridge ready to go, I can make both of them in the hour it takes to bake the potatoes.
These tasty taters are filled with this flavorful taco meat and tangy cheese sauce. After that, we choose our favorite taco toppings, from fresh chopped tomatoes and sliced jalapeño peppers to salsa and green onions.
You can make a DIY taco bar, baked potato version! Set out all of the taco fixings anyone could want, and everyone fills their own potato. If it is part of a larger party food table, cut the baked potatoes in half for smaller servings.
We eat a whole potato for our lunch or dinner, though...
Tips for the perfect baked potato
My main tip for the perfect baked potato is: do not wrap the potato in foil. The foil wrap will steam the potato, resulting in wrinkly soft skin instead of a perfectly crisp skin. My opinion is the inside of the potato is not as fluffy, and wrapping doesn't really decrease the cook time all that much.
My other important tip when baking potatoes: always pierce the skin several times with a fork or knife to avoid potato explosion.
The best potatoes for baking: russet. I also like a baked Yukon Gold, but for a larger, meal type potato the russet is the best.
- Preheat oven to 450 °F.
- Scrub potatoes. Carefully poke several times with a fork or knife (to prevent potato explosion).
- Place potatoes on a baking sheet *fitted with a rack.
- Bake potatoes at 450 °F for 50-60 minutes, until potato is fluffy with a crispy skin.
- When cool enough to handle, carefully slice lengthwise down the potato, and another slice across the middle, forming a plus sign.
- Squeeze the potatoes along the sides to open where the cuts are made. Use a fork to fluff the insides of the potato.
*If you do not have a baking sheet with a rack that fits inside, place the potatoes directly on the oven rack, with a baking sheet or piece of foil on a lower rack underneath the potatoes for easy clean up of any drippings.
How long do these recipes last?
My rule for maximum flavor and freshness is to enjoy the meat and cheese sauce components within three to four days, and I would bake fresh potatoes at the time of serving them rather than ahead of time.
Refrigerate leftovers in a glass container with a tightly fitting lid.
Did you make these stuffed potatoes?
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Taco Stuffed Baked Potato
Baked potatoes filled with taco meat, fresh taco toppings, and a cheesy sauce are simple satisfying comfort food!
Ingredients
- 2 Russet potatoes, scrubbed
Toppings for 2 Baked Potatoes
- 1 cup Vegan Meat Crumbles
- 4 tablespoons Easy Vegan Cheese Sauce
- 4 tablespoons salsa
- 1 fresh tomato, cored and diced
- 1 jalapeno, stemmed, seeded, and sliced
- 2 green onions, trimmed and diced
- 2 tablespoons dairy free sour cream
Instructions
Bake the potatoes
- Preheat oven to 450 °F.
- Scrub potatoes. Carefully poke several times with a fork or knife (to prevent potato explosion).
- Place potatoes on a baking sheet fitted with a rack. Bake potatoes at 450 °F for 50-60 minutes, until potato is fluffy with a crispy skin.
While potatoes bake, make meat crumbles, cheese sauce, and prep the fresh toppings.
Assemble The Taco Baked Potatoes
- When cool enough to handle, carefully slice lengthwise down the potato, and another slice across the middle, forming a plus sign.
- Place each baked potato on individual serving plates.
- Squeeze the potatoes along the sides to open where the cuts are made. Use a fork to fluff the insides of the potato.
- Top each baked potato with the meat crumbles and then the cheese sauce.
- Add the salsa, tomatoes, jalapeno, green onion, and a dollop of sour cream.
Enjoy immediately.
Notes
Tips for the perfect baked potato
- My main tip for the perfect baked potato is: do not wrap the potato in foil. The foil wrap will steam the potato, resulting in wrinkly soft skin instead of a perfectly crisp skin. My opinion is the inside of the potato is not as fluffy, and wrapping doesn't really decrease the cook time all that much.
- My other important tip when baking potatoes: always pierce the potato skin several times with a fork or knife to avoid potato explosion.
- The best potatoes for baking: russet. I also like a baked Yukon Gold, but for a larger, meal type potato the russet is the best.
- *If you do not have a baking sheet with a rack that fits inside, place the potatoes directly on the oven rack, with a baking sheet or piece of foil on a lower rack underneath the potatoes for easy clean up of any drippings.
How long do these recipes last?
My rule for maximum flavor and freshness is to enjoy the meat and cheese sauce components within three to four days, and I would bake fresh potatoes at the time of serving them rather than ahead of time.
Refrigerate leftovers in a glass container with a tightly fitting lid.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 445Total Fat: 9gTrans Fat: 0gSodium: 509mgCarbohydrates: 33gFiber: 7gSugar: 6gProtein: 17g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Katie @ Produce on Parade says
Ohhh, now I really want a baked potato! Love this spin!
Kristina Sloggett says
I know... loaded baked potatoes are one of my favorite things...
Heather (Where's the Beach) says
I love to do a loaded sweet potato with black beans so I'm thinking this taco inspired spud would be equally awesome. Sounds like you had a great weekend full of fun! Those are the best.
Kristina Sloggett says
Mmm, sweet potatoes with black beans just GO TOGETHER, right? or baked beans - oh YUM
Heather @ Better With Veggies says
Did you know I was dreaming of a loaded potato this week? And now I'm dreaming of this one on my plate. I need to make that happen!!
Kristina Sloggett says
YES, please do! you will love it - I want another, may have to go get more potato 😉