Oh man, this is comfort food at its easiest. A fluffy baked potato loaded with taco meat (or lentils if you’re keeping it plant-based), salsa, guacamole, and crunchy lettuce. It’s everything I love about tacos, but in cozy, potato form.
I first tried this when I had leftover taco fixings and a couple of sad-looking potatoes. Now it’s a regular on our weeknight rotation.
Why I Love This Recipe
This is the kind of meal you want when you’re craving something filling but simple.
It’s perfect for using up leftovers and it’s totally customizable.
- Easy to make with pantry staples
- Ready in about 45 minutes
- Works for both meat lovers and vegetarians
- Comforting but still fresh from the salsa and guacamole
- No need for tortillas – the potato does all the work
🍽 Servings & Time
Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
🍴 What You’ll Need
Ingredients:
- 4 large russet potatoes
- 1 lb ground beef (or 1 ½ cups cooked brown lentils)
- 1 tablespoon olive oil
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- ½ cup water
- ½ cup salsa
- ½ cup guacamole
- 1 cup shredded iceberg lettuce
- ½ cup shredded cheddar cheese
- Salt to taste
- Optional toppings: sour cream, chopped cilantro, lime wedges
🌟 Pro Tips
- Poke your potatoes well with a fork so they bake evenly.
- Use leftover taco meat to save time.
- Wrap the baked potatoes in foil to keep them warm if you’re prepping ahead.
- Use store-bought salsa and guacamole for faster prep.
- Shred your own cheese—it melts better than the bagged stuff.
🔧 Tools You’ll Need
- Baking sheet
- Fork
- Large skillet
- Spatula
- Knife & cutting board
- Bowls for toppings
- Tongs or oven mitts
🔁 Substitutions and Variations
- Swap ground beef for ground turkey, chicken, or lentils
- Use sweet potatoes instead of russets for a sweeter twist
- Swap cheddar for pepper jack for some spice
- Add black beans or corn for more texture
- Use Greek yogurt instead of sour cream
🕒 Make Ahead Tips
- Bake the potatoes earlier in the day and reheat in the oven.
- Prep the taco meat/lentils and store in the fridge up to 3 days.
- Chop your lettuce and shred your cheese ahead of time.
🔬 Why This Recipe Works (Quick Science)
Baking the potatoes makes the inside soft and fluffy while the skin stays crispy.
The taco seasoning works with the fat in the meat (or the olive oil with lentils) to release big flavors. The cool, fresh toppings balance the warm, savory filling perfectly.
📅 Meal Plan Ideas
- Monday: Taco-Stuffed Baked Potatoes + side salad
- Tuesday: Leftover taco meat in quesadillas
- Wednesday: Burrito bowls with leftover salsa and guacamole
⚠️ Common Mistakes
- Not baking the potatoes long enough—they should be fork-tender inside.
- Overcrowding the pan when browning beef—it won’t brown properly.
- Forgetting to season the lentils well enough—they need flavor!
🍽 What to Serve With
- Corn on the cob
- Cilantro lime rice
- Fresh fruit salad
- Black bean salad
- Chips & salsa
🍴 Step-by-Step Instructions
Step 1: Bake the Potatoes
Scrub the potatoes clean. Poke each one a few times with a fork. Bake at 400°F for 45-50 minutes until fork-tender.
Step 2: Cook the Ground Beef (or Lentils)
Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spatula (or warm your cooked lentils). Drain fat if using beef.
Step 3: Season the Filling
Sprinkle the taco seasoning over the cooked beef (or lentils). Add ½ cup water and stir. Simmer until thickened, about 3-4 minutes.
Step 4: Cut Open the Potatoes
Slice each baked potato open lengthwise. Fluff the inside gently with a fork and sprinkle lightly with salt.
Step 5: Fill the Potatoes
Spoon the taco meat (or lentils) into the potatoes. Top with shredded cheddar cheese while the filling is hot so it melts slightly.
Step 6: Add Fresh Toppings & Serve
Spoon salsa and guacamole on top. Finish with a handful of shredded lettuce. Add sour cream, cilantro, and lime wedges if using. Plate your potatoes and serve warm.
🧊 Leftovers & Storage
Store leftover fillings and potatoes separately in the fridge for up to 3 days.
Reheat the potatoes in the oven at 350°F for 10-15 minutes and warm the filling on the stove or microwave.
🔍 FAQ
Can I make this vegetarian?
Yes, use lentils or even black beans instead of beef.
Do I have to bake the potatoes?
Nope—you can microwave them to save time, but baking gives better flavor and texture.
Can I prep these ahead?
Yes! Bake the potatoes and cook the taco filling earlier in the day. Assemble when ready to eat.
Can I freeze the filling?
The taco meat freezes great. Just thaw and reheat.
💬 Wrap Up
Hope this Taco-Stuffed Baked Potato makes your weeknight dinners a little easier and a lot more delicious. Let me know how it turned out for you in the comments, and drop your questions if you need help!