Taco twice baked potatoes take potatoes and turn them into the main course! These twice baked potatoes are loaded with taco meat, taco spices, and lots of melty Cheddar cheese. So filling and makes enough for leftovers.
HOW TO BAKE POTATOES
The thing about baking potatoes is you’re going to need TIME. It always surprises me just how long it takes to get a nice soft and fluffy baked potato. If you want to speed things up there’s a microwave method too which I’ll share below!
BAKING METHOD
Start by scrubbing clean and drying the potatoes, then prick each potato multiple times with a fork. Rub a little vegetable oil on the skin then add to the baking sheet and sprinkle with a little salt. Bake at 400 degrees for 1 hour and 15 minutes. I’ve found that 1 hour isn’t long enough, and at 1 hour the center is still a bit too tough to scoop out.
MICROWAVE METHOD
Start by scrubbing clean and drying the potatoes, then prick each potato multiple times with a fork. Microwave on high for 5 minutes, then flip the potatoes and cook for 5 more minutes. Carefully flip one more time then cook in 3 minute increments until they are easily pierced and the center is soft. I found that 13 minutes total cook time is the sweet spot for me.
While microwaving is fast, I find that the skin gets a little soft and not as firm as when you use the baking method.
HOW TO MAKE THESE TWICE BAKED POTATOES
It takes a few simple steps to make these show-stopping twice baked potatoes.
Step 1. Bake the potatoes.
Step 2. When they are cool enough to handle, slice them lengthwise. Cut a perimeter that allows you to easily scoop out the potato center.
Step 3. Add the potato with the other ingredients and mash to get the seasoned cheesy filling. Add to the potato shells, creating a well in the middle that can hold the taco meat.
Step 4. Fill with the cooked taco meet and top with shredded Cheddar cheese and smoked paprika.
Step 5. Bake at 400 degrees for 10 more minutes, then broil until the cheese gets browned and bubbly.
Now just garnish and eat!
SIDE DISH IDEAS
Now that you’ve got your main dish, you might be thinking what to serve with these. These potatoes are FILLING so I’d recommend keeping the sides light.
- Pica de gallo with chips
- Corn
- Refried beans, my absolute favorite are these refried black beans
- Broccoli
- Garden salad
- Coleslaw
STORAGE AND LEFTOVERS
If you have any leftovers just store them in the fridge and eat them within 3-4 days for best freshness.
When I prepare leftovers I like to slice the potato in half so the centers warms up quickly. Just pop them in the microwave for about 90 seconds until piping hot. Super fast and easy leftover lunch or dinner!
Want more taco inspired dinner ideas? Here are a few of my top recipes!
Taco pasta bake
Smash chicken tacos
Taco stuffed peppers
Taco bites
Hot taco dip
Taco Twice Baked Potatoes
Cheesy twice baked potatoes loaded with cooked taco meat then topped with sour cream and guacamole.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Bake
Ingredients
4 baking potatoes
1/2 pound ground beef
4 tablespoons taco seasoning
4 tablespoons water
Vegetable oil for brushing the potatoes
For the potato mix
4 teaspoons taco seasoning
1/2 cup shredded Cheddar cheese
1/2 teaspoon salt
4 tablespoons milk
2 tablespoons butter
1/4 cup sour cream
2 ounces cream cheese
For topping
Shredded Cheddar cheese
Smoked paprika
Optional garnishes: Sour cream, guacamole, diced red onions, salsa, pico de gallo
Instructions
1. Preheat your oven to 400 degrees. Scrub and clean and dry the potatoes. Prick them multiple times with a fork and lightly brush them with some vegetable oil and sprinkle with salt. Add them to a baking sheet then bake them for 1 hour and 15 minutes.
2. When the potatoes are nearly done baking, start preparing the meat. Cook fully the ground beef, drain any excess grease, then return the meat to the pan. Over medium heat add the 4 tablespoons of taco seasoning and 4 tablespoons of water. Stir until well combined, then turn off the heat.
3. To a large bowl add the cream cheese, sour cream, and butter.
4. When the potatoes are finished baking and are cool enough to handle, carefully cut each potato length-wise to create two long halves. Cut a line all around the perimeter of the potato so you can easily scoop out the center and add it to the bowl with the cream cheese, sour cream and butter. Repeat this step for all of the potatoes then return your potato shells to the baking sheet. (See photos above in post for helpful visuals).
5. Begin mashing the potato mixture, then add in the milk, salt, taco seasoning, and the Cheddar cheese. Continue stirring and mashing until well combined. It’s ok to have some lumps, this doesn’t have to be smooth like mashed potatoes so a little texture is ok.
6. Add some of this potato mixture to each potato shell, creating a well in the center to it’s easy to load with the taco meat. (See photos above in post for helpful visuals).
7. Next, fill each potato with some taco meat then top with more shredded cheese and a few dashes of smoked paprika.
8. Bake the potatoes for another 10 minutes, then broil to make the cheese browned and bubbly.
To serve, garnish with whatever taco toppings you like such as sour cream, guac, red onions, and salsa.