Dinner

Baked Potato Tacos Recipe

ByElena Hart July 2, 2026July 2, 2026

Introduction

Baked Potato Tacos are a fun and satisfying twist on traditional tacos, combining crispy baked potatoes with flavorful taco meat and classic toppings. This easy recipe makes a hearty meal perfect for any night of the week.

A large baked potato with a crispy brown skin sits on a white plate against a white marbled texture background. The potato is split open and stuffed with rich, dark brown chili beef as the first layer. On top of the chili, there is a layer of shredded orange cheddar cheese. A dollop of white sour cream with chopped green cilantro is added next, followed by bright green guacamole and small chunks of red tomato scattered on top and around the edges. The plate has small bits of chili, cheese, tomato, and cilantro on it, adding to the homemade look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 medium-sized russet potatoes, washed and dried
2 tablespoons extra virgin olive oil

1 tablespoon kosher salt (divided for sprinkling)
1 lb lean ground beef

½ cup finely chopped yellow onion
1 tablespoon minced garlic

1 ounce mild taco seasoning packet
¾ cup water
¾ cup mild salsa

1 cup shredded mild cheddar cheese
½ cup diced roma tomatoes
½ cup creamy guacamole

⅓ cup sour cream
1 tablespoon fresh cilantro, chopped

Instructions

Step 1: Preheat the oven to 425°F. Line a small baking sheet with parchment paper.

Step 2: Using a pastry brush or paper towel, coat each potato with olive oil. Sprinkle ½ teaspoon kosher salt over each potato.
Step 3: Bake the potatoes for about 1 hour, until the skin is crispy and the inside is tender when pierced with a fork or soft when gently squeezed.
Step 4: Remove the potatoes from the oven and let them rest for about 15 minutes.

Step 5: While the potatoes bake, prepare the taco topping. In a medium pan over medium-high heat, cook the ground beef, onion, and garlic until the beef is no longer pink and cooked through. Drain any excess fat.
Step 6: Reduce heat to medium, then add taco seasoning, water, and salsa. Stir frequently and cook for about 10 minutes, until the liquid is absorbed and slightly thickened.
Step 7: Slice each potato lengthwise and gently fluff the inside with a fork.

Step 8: Top each potato with the taco meat, shredded cheddar, diced tomatoes, guacamole, sour cream, and a sprinkle of chopped cilantro.
Step 9: Serve immediately while warm.

Tips & Variations

For extra crispiness, prick the potatoes with a fork before baking to allow steam to escape.

Substitute ground turkey or chicken for a lighter taco filling.
Add a squeeze of fresh lime juice or a dash of hot sauce for extra zing.
Use pepper jack cheese for a spicier kick instead of mild cheddar.

Storage

Store any leftover baked potato tacos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the potatoes crispy, or microwave in short intervals if in a hurry.

How to Serve

A fully loaded baked potato sits on a white plate on a white marbled surface. The potato skin is brown and crispy, split open with soft white potato inside. The first layer on the potato is seasoned ground meat with a rich brown color and crumbly texture, piled generously. On top of the meat is a layer of shredded bright orange cheddar cheese. Next, small red tomato chunks are scattered over the cheese, adding vibrant color. Dollops of smooth white sour cream and light green chunky guacamole sit on top, garnished with small green cilantro pieces. Around the plate, some food bits and fresh cilantro leaves are scattered, with small white bowls containing chopped tomatoes and sour cream visible nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the taco meat ahead of time?

Yes, the taco meat can be cooked in advance and refrigerated for up to 2 days. Reheat it gently on the stove, adding a splash of water if needed to maintain moisture.