Best Taco Baked Potatoes Recipes

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TACO BAKED POTATOES



Taco Baked Potatoes image

Stuffed with your favorite fixings, this baked potato recipe is an easy meal in one. Make it vegetarian by using smashed black beans instead of ground beef. -Anne Ormond, Dover, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 8

4 large baking potatoes
Olive oil, optional
1 pound lean ground beef (90% lean)
1 envelope reduced-sodium taco seasoning
2/3 cup water
Dash salt
Dash pepper
Toppings: Salsa, sour cream, Cotija cheese, cubed avocado and chopped green onions

Steps:

  • Preheat oven to 400°. Scrub potatoes; pierce each several times with a fork. If desired, rub with oil. Bake until tender, 50-75 minutes., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-4 minutes, stirring occasionally. , With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork; season with salt and pepper. Spoon beef mixture over top. Serve with toppings.

Nutrition Facts : Calories 484 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 600mg sodium, Carbohydrate 70g carbohydrate (6g sugars, Fiber 8g fiber), Protein 29g protein.

TACO BAKED POTATOES



Taco Baked Potatoes image

This is a great hearty topping for baked potatoes. Makes a full meal. I found this recipe several years ago in Taste of Home magazine.

Provided by Chris from Kansas

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 (1 1/4 ounce) envelope taco seasoning
4 hot baked potatoes
4 ounces shredded sharp cheddar cheese
1 cup chopped green onion
salsa (optional)
sour cream (optional)

Steps:

  • In a skillet, brown beef; drain.
  • Add taco seasoning; prepare according to package directions.
  • With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork.
  • Top with taco meat, cheese and onions.
  • Serve with salsa and/or sour cream, if desired.

TACO STUFFED TWICE BAKED POTATOES



Taco Stuffed Twice Baked Potatoes image

Can't make up your mind between tacos or baked potatoes? Well, look no further--here's your answer. Cooling time between both baking times is included. For the taco seasoning, I used Recipe #199955. If desired serve with a salad. Submitted to "ZAAR" on August 2nd, 2007

Provided by Chef shapeweaver

Categories     Potato

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 9

2 large baking potatoes (washed)
1 cup of mexican four cheese blend, divided
1/2 cup sour cream
1/4 cup margarine
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/2 lb ground beef
2 tablespoons taco seasoning
1/2 cup water

Steps:

  • Bake potatoes at 400º for 1 hour 15 minutes.
  • While potatoes are cooling (about 15 minutes), cook ground beef until lightly browned.
  • Drain beef and return to pan; add taco seasoning and water.
  • Simmer for 10 minutes or until slightly thickened.
  • Remove a small slice from top of potatoes, removing potato pulp and making sure to leave at least a 1/4-inch shell all the way around.
  • In a medium sized bowl, combine the following ingredients: 3/4 cup of cheese, sour cream, margarine, salt and pepper; mix well.
  • Divide pulp evenly between potato shells.
  • After putting pulp mixture back into shell, make a "nest" to add ground beef mixture evenly between the two.
  • Return to oven to bake for another 25 minutes and then divide remaining cheese (at this point, add more cheese if desired) over each potato.
  • Bake for another 10 minutes.

TACO BAKED POTATOES



Taco Baked Potatoes image

I made this meal one day when I was low on food. Took all my leftovers I had on hand and created this dish. My kids loved it so much and ask me to make my baked potato taco. Serve with a side salad.

Provided by ECast

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 2h

Yield 4

Number Of Ingredients 12

4 baking potatoes
1 pound ground beef
¼ cup chopped onion
1 clove garlic, minced
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon red pepper flakes
2 tablespoons butter, or as needed
1 cup shredded Cheddar cheese
½ cup sour cream
½ cup salsa

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pierce the skin of the potatoes with a fork. Place potatoes on a baking sheet.
  • Bake in the preheated oven until soft, about 1 1/2 hours.
  • Heat a large skillet over medium heat. Mix ground beef with onion, garlic, salt, chili powder, cumin, and red pepper flakes. Cook in the hot skillet until beef is browned and crumbled, about 10 minutes. Add water as needed to prevent beef from sticking to skillet. Drain and discard grease.
  • Cut baked potatoes open. Spread butter inside and top each with the taco meat mixture, 1/4 cup cheese, 2 tablespoons sour cream, and 2 tablespoons salsa.

Nutrition Facts : Calories 634.5 calories, Carbohydrate 42.7 g, Cholesterol 128 mg, Fat 37.8 g, Fiber 5.7 g, Protein 32 g, SaturatedFat 19.8 g, Sodium 1092.7 mg, Sugar 3.4 g

TACO TWICE-BAKED POTATOES



Taco Twice-Baked Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

4 large baking potatoes, scrubbed well and dried
8 ounces ground beef
1/2 cup canned black beans, rinsed
2 tablespoons taco seasoning
1 cup shredded Mexican blend cheese
1 cup sour cream
1/2 cup prepared salsa
1/4 cup finely diced red onions
1 jalapeno, thinly sliced
Chopped fresh cilantro, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Wrap the potatoes in foil and bake until cooked through, 1 hour to 1 hour 15 minutes.
  • In the meantime, in a large skillet over medium-high heat, brown the meat, about 5 minutes. Drain the liquid from the skillet. Add the black beans, taco seasoning and 1/2 cup water, bring to a simmer and simmer until the sauce is slightly thickened, about 10 minutes.
  • Remove the potatoes from the oven and unwrap carefully. Cut a slit lengthwise down the center and spoon out a bit of the potato from the interior of each. Divide the beef and bean mixture among the potatoes, then top each with 1/4 cup of the shredded cheese. Transfer to a baking sheet and bake until the cheese is melted and bubbling, another 15 minutes.
  • Put the potatoes on a platter and top each with some sour cream, salsa, red onions and jalapenos, and garnish with chopped cilantro.

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