What kind of potato should I used for stuffed 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.

Can I use a different type of meat in these stuffed potatoes?

If you are more info chicken for these babies, then absolutely! Just swap out the same amount of ground beef for the chicken...use shredded cooked chicken and warm it up with the taco seasoning and water. Or you can leave meat out entirely and have a vegetarian version.

Can these be made ahead of time?

Yes, if you need to, except for the last step when you melt the cheese. Let them come to room temperature first though.

Have a question that I didn't cover?

Pop it in the comments section below and I will answer pronto!

Taco Baked Potatoes with Delicious Toppings

Taco Baked Potatoes

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Turn a plain old baked potato into a spicy, creamy extravaganza with this baked stuffed taco potatoes recipe!

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cooling Time: 10 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Microwave and Oven
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

4 large russet potatoes
1/2 pound ground beef
1 tablespoon taco seasoning
4 ounces cream cheese, softened and at room temperature
2 tablespoons butter at room temperature
1/2 cup half and half, warmed
1 cup shredded cheddar or jack cheese
Any of the following for garnish: guacamole, sour cream, chopped scallions, salsa, chopped jalapenos, crushed tortilla chips, ground red pepper, fresh lime wedges

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Instructions

Scrub potatoes well, pierce a few times with a fork and bake until soft, either approximately 10 minutes in the microwave or one hour in a 350 degree oven. Cool for 10 minutes.
Preheat your oven to 400.
Cut the tops off of the potatoes lengthwise and discard. Carefully scoop the cooked potato out of each potato skin, leaving the skins as intact as possible.
Cook the ground beef over medium high heat until browned. Add a tablespoon of taco seasoning and 2 tablespoons of water and let it simmer for a few minutes.
Mash all the potato insides with cream cheese and butter. Add half and half in small increments until the potatoes are a consistency that you like (you might not need all the half and half).
Stir the taco meat into the mashed potato mixture.
Put the potato skins on a baking pan. Stuff the mashed potato mixture into the potato skins, smooshing it down until you have used all of it.
Sprinkle cheese on the top of each potato. Bake for about 10 minutes or until cheese is melted.
Garnish with your choice of toppings and serve at once.

Notes

Potatoes: Look for Idaho or russet potatoes (sometimes labeled as baking potatoes)…they are sturdy enough to stand up to having the insides scooped out and re-stuffed.

Taco Seasoning: This is a mixture of spices like chili powder, cumin, paprika and other spicy spices. You can buy it pre-mixed in the international aisle of your supermarket, or you can make your own homemade taco seasoning in about 5 minutes with this easy recipe.

Cheese: We love a nice sharp cheddar for these potatoes, but you can use a Mexican cheese blend, milk cheddar, Jack cheese…you pick! Go for the finely shredded kind for the best melting.

Find it online: https://www.framedcooks.com/taco-baked-potatoes/