Baked Potato Tacos Recipe
Baked Potato Tacos combine crispy, tender baked russet potatoes with savory ground beef taco filling, topped with melted cheddar, fresh tomatoes, creamy guacamole, sour cream, and cilantro. This fun and hearty recipe offers a delicious twist on classic tacos by using baked potatoes as a tasty, gluten-free shell alternative.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
Scale
Potatoes
- 6 medium-sized russet potatoes, washed and dried
- 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt, divided
Taco Filling
- 1 lb lean ground beef
- ½ cup finely chopped yellow onion
- 1 tablespoon minced garlic
- 1 ounce mild taco seasoning (1 packet)
- ¾ cup water
- ¾ cup mild salsa
Toppings
- 1 cup shredded mild cheddar cheese
- ½ cup diced roma tomatoes
- ½ cup creamy guacamole
- ⅓ cup sour cream
- 1 tablespoon chopped fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the potatoes to a crispy skin and tender inside.
- Prepare Baking Sheet: Line a small baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Coat Potatoes: Use a pastry brush or paper towel to coat each potato evenly with olive oil to help crisp the skin during baking.
- Season Potatoes: Sprinkle about ½ teaspoon kosher salt over the outside of each potato to add flavor and enhance the skin texture.
- Bake Potatoes: Place potatoes on the baking sheet and bake for approximately 1 hour until skins are crispy and a fork pierces them easily or they are soft when gently squeezed.
- Rest Potatoes: Remove the baked potatoes from the oven and let them rest for about 15 minutes to cool slightly and finish cooking internally.
- Cook Taco Meat: While potatoes bake, heat a 4 to 5 quart pan over medium-high heat. Cook ground beef, chopped onion, and minced garlic until beef is no longer pink. Drain excess fat.
- Add Seasonings: Reduce heat to medium and stir in taco seasoning, water, and salsa. Cook for about 10 minutes, stirring frequently, until the mixture thickens and most liquid is absorbed.
- Prepare Potatoes for Filling: Slice each potato lengthwise and gently fluff the inside with a fork to make room for the toppings.
- Assemble Tacos: Top each potato with a generous portion of taco meat, shredded cheddar cheese, diced tomatoes, guacamole, sour cream, and a sprinkle of fresh chopped cilantro.
- Serve: Serve the baked potato tacos immediately while warm and enjoy this hearty, flavorful meal.
Notes
- Russet potatoes work best due to their fluffy interior and sturdy skins.
- You can customize toppings with additional items like jalapeños or black olives.
- For a vegetarian version, substitute ground beef with spiced lentils or plant-based crumbles.
- Make sure potatoes are dried thoroughly before coating with oil to ensure crisp skin.
- Leftover taco meat can be refrigerated and used within 3 days.
- To save time, bake potatoes the day before and reheat before assembling tacos.
Keywords: baked potato tacos, ground beef tacos, baked potatoes, taco recipe, gluten free tacos, quick weeknight dinner
Find it online: https://thefoodrecipe.com/baked-potato-tacos-recipe/
