Taco-Stuffed Baked Potatoes

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As I was writing out this recipe, I realized how ridiculously simple it was and started second guessing myself. And maybe I’m, like, the last person in the universe to realize this is a thing (is this a thing??) But. I kind of discovered this one Sunday afternoon when we had some odds and ends that needed to be used up–leftover taco meat and a few straggling potatoes at the bottom of the bag and an almost-empty container of sour cream and a handful of chopped cilantro and half of an avocado. Plus, we had already eaten tacos, like, three times that week because “Taco Tuesday” is more like “Taco TuesdayWednesdayThursday” at our house; putting meat in tortillas one more time was a little more than I could handle, but I also take a strange satisfaction in not wasting food, like it’s a game or something.

But I also felt like this needed to be shared because it has since become one of our family’s favorite meals–in fact, now I’ll make a little extra taco meat just so we can make taco-stuffed baked potatoes. So if it’s Monday for anyone else and you’re looking for an easy dinner that your family will love, I’ve got you covered.

So basically, you’re going to need whatever you like putting into tacos–green onions, salsa, sour cream, chopped cilantro, sour cream, avocado, shredded cheese, sliced olives, lime wedges, whatever floats your boat.

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You’re also going to need about 4-6 baked potatoes (pierce ’em with a fork, rub ’em in olive oil, and sprinkle with salt and bake at 425 for about 45 minutes or you can even make them in the crockpot if that’s easier for you) and about 1/3-1/2 pound of taco meat (made with this taco seasoning–we just use leftover taco meat from the night before).

When your potatoes are nice and tender, slice them open, fluff them up, add a spoonful of taco meat, then add whatever toppings you want! I’m dead serious, this is one of the easiest and most delicious meals in our rotation (plus it’s perfect for a Mom Lunch if the scraps of your kids’ grilled cheese and dino nuggets aren’t doing it for you.)

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Taco-Stuffed Baked Potatoes

  • Author: Our Best Bites

Description

A quick and easy dinner, especially if you want to use up leftover taco meat!


Scale

Ingredients

  • 46 baked potatoes
  • 1/2 pound ground meat taco meat (turkey or beef; leftovers work great!)
  • Favorite taco toppings: Shredded cheese, sour cream, chopped green onions, chopped cilantro, sliced olives, salsa, etc.

Instructions

  1. Cut open the hot baked potatoes and top with taco meat. Add desired toppings and serve immediately.


Nutrition

  • Serving Size: 4

8 comments

  1. How have I never thought of this!? Taco meat always lasts forever around here and my husband usually ends up eating tacos for lunch for dayyyyssss. Ha! Thanks for the perfect solution!

  2. Try rubbing your baked potatoes in bacon grease instead of olive oil. Your life will be changed forever. SO. FREAKING. GOOD. Also, I’ve done chili on my baked potato, but never taco meat. Duh. This would taste really good!

  3. I bet this would be great with sweet potatoes, too. These types of easy recipes are my favorites, and I’ve done taco toppings on rice but never potatoes yet.

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