Turn a plain old baked potato into a spicy, creamy extravaganza with this baked stuffed taco potatoes recipe!
So a while back when baked stuffed potatoes became an actual thing, it was the potato equivalent of having your cake and eating it too, because you got the baked and stuffed part All In One Potato!
Whole new vistas opened up for me, and it was only a matter of time before I worked my way to stuffed taco potatoes.
It started (as so many things do for me) with the fact that I had a little leftover grilled chicken. Leftover grilled chicken is something that I try to have around on purpose, because it can lead to so many delicious things. Gazpacho chicken salad, for example.
But in this case, I had a couple of potatoes hanging around in addition to the grilled chicken, and it’s as if all the moons were aligning the right way. Stuffed taco potatoes were about to be born.
ingredients you need for taco potatoes!
here’s how to make these spicy taters!
STEP 1: First start by finding some nice roundish potatoes. We’re going to bake ’em and scoop out the insides, and the potato “shell” that’s left over is going to be the holder for the mashed taco potato wonderfulness. So…the wider the potato, the more wonderfulness you get. Just saying.
STEP 2: After they are baked, give them a little time to cool down just enough so you don’t singe your fingers scooping out the insides…10 minutes or so will do it. Now cut off the tops length-wise and scoop away, getting as close as you can get to the skin of the potato without breaking it.
STEP 3: And now here comes the magic! Mash up the potato with some cream cheese, some butter, a little half and half and a nice generous dose of taco seasoning. Once your taco mashed potatoes are good and mashed, if you have some grilled chicken hanging around now is the time to mix it in.
STEP 4: Now line up those potato skin shells – it’s time to fill them on up with your mashed potato mixture. Personally, I like to use my hands for this, but you be you when it comes to filling them up. You’re going to have enough potato mixture to heap it nice and high in the potato shell.
STEP 5: Now sprinkle the top of each potato with some shredded cheese (cheddar and jack cheese both work well) and pop them back into the oven until the cheese is all nice and melty.
All that’s left to do now is go crazy with garnishes. Personally I went with some guacamole, a little sour cream, some ground red pepper and some chopped scallions along with a squeeze of lime juice, but really the world is your oyster, garnish-wise. Salsa, sliced jalapenos, crumbled tortilla chips…go crazy.
More tips for making the very best taco potatoes!
Your best bet is russet or Idaho potatoes, which have a nice sturdy skin (you can also use a sweet potato!). Steer clear of Yukon Gold or Butter potatoes – they are scrumptious but their skin is too thin to hold in the stuffing.
If you are more info ground beef than chicken for these babies, then absolutely! Just swap out the same amount of ground beef for the chicken. Or you can leave both out and have a vegetarian version.
Yes, if you need to, except for the last step when you melt the cheese. Let them come to room temperature first though.
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And to think, it all started with a baked potato.Print