Description
Taco Potatoes are crispy baked potatoes filled with taco-seasoned beef or plant-based filling, topped with cheese, salsa, sour cream, and more. A gluten-free, crowd-pleasing twist on taco night.
Ingredients
Scale
- 4 large russet potatoes
- 2 tbsp avocado oil
- 1 tsp kosher salt
- 1 lb ground beef or plant-based crumbles
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- 2 tbsp tomato paste
- ½ cup water or broth
- 1 tsp lime juice
- Your favorite toppings: cheese, sour cream, salsa, avocado, jalapeños, cilantro
Instructions
- Preheat oven to 400°F. Scrub and dry potatoes. Prick with fork, rub with oil and salt. Bake 45–60 minutes directly on oven rack.
- While baking, cook taco filling: brown beef or lentils, add seasoning, tomato paste, water, and simmer until thickened. Add lime juice.
- Slice baked potatoes open and fluff inside with fork.
- Spoon in taco filling, top with cheese and your favorite toppings.
Notes
For best results, reheat in air fryer or oven to keep potato skins crispy. Use leftover taco meat and potatoes within 4 days. Customize with plant-based or dairy-free alternatives.
- Prep Time: 10
- Cook Time: 50
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 loaded potato
- Calories: 410
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 55mg
Keywords: taco potatoes, baked potato tacos, taco night, potato bar, Tex-Mex