Twice baked taco potatoes are an easy main dish recipe that your family is sure to love!
My favorite way to eat potatoes is twice baked. What is not to like about a twice baked potato? A potato baked with sour cream, cheese, and other good stuff mixed in. Who would not like that?
Today’s recipe is for twice baked potatoes, but it is a slightly different version than a regular twice baked potato. I have turned this twice baked potato into a taco potato simply by adding taco meat to the filling.
My husband really enjoys these, because he thinks everything tastes better with a little meat added in. I like these because they are a meal all by themselves. I usually serve them with salad, but my kids would be happy eating just these for dinner.
These also work well made ahead. I make them up early in the day and then just put them in the oven for the final baking when I need them.
I hope you enjoy these as much as we do!
Twice Baked Taco Potatoes
Change up twice baked potatoes by making them with the flavors of tacos.
Ingredients
- 4 potatoes
- 1/2 cup sour cream
- 3 tablespoons milk
- 1 1/4 cup grated cheddar cheese, or use colby jack (divided)
- 1/2 lb ground beef, cooked and seasoned with taco seasoning, if you are gluten free be sure that your taco seasoning is gluten free
Instructions
- Preheat oven to 375.
- Scrub potatoes and pierce a few times with a fork or knife. Bake for 1 - 1 1/4 hours or until tender.
- Let cool for about 10 minutes or until they are cool enough to handle.
- Cut baked potatoes in half and remove the potato from the skin. Be sure not to get to close to the skin or your potato skin will not be sturdy enough to hold the filling. (Any guesses how I know?)
- Mash the potato filling with the sour cream and milk ( add more milk if needed).
- Stir in 1 cup cheese and seasoned taco meat.
- Spoon filling into potato skins and sprinkle with remaining cheese.
- Return to oven and bake for 20-25 minutes.
- Serve and enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 278Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 55mgSodium: 281mgCarbohydrates: 21gFiber: 2gSugar: 2gProtein: 15g
Nutritional values are approximate and aren't always accurate.
Can I just say YUM?!!! These are going to be our dinner tomorrow night. What a perfect weekend meal. Thank you!
Twice baked potatoes work great for OAMC. You can freeze the potatoes after you stuff them. Then, just defrost and bake off the second time. I used to keep my freezer stocked with them but somehow they just fell off the menu planning lists.
I’ve been inspired to make up a batch of these taco flavored ones. They sound good!
@CherubMamma,
I was just wondering if these ones would freeze well! How do you package them?
@Martha Artyomenko, After stuffing the potatoes, I wrap them individually in plastic wrap. Then, depending on the amount, you can either put them in a container and freeze. Or you can flash freeze on a cookie sheet and stack up in a bag or container.
These look delicious, can’t wait to try them!
I never thought of doing Taco flavor. We eat twice baked all the time but with shredded BBQ Pork or Chicken. I usually make a Pork Roast for dinner one night, then the next morning I throw potatoes in the crock pot (wrapped in foil, no water, cook on low for 8 hours) and when we get home from work the potatoes are done, I warm up the shredded roast toss in some BBQ sauce and serve with the potatoes topped with cheese, sour cream, butter and bacon bits! This is a great 2 meals out of one roast plan!
@Kristin, We love doing leftover bbq on our potatoes. It is a great way to do 2 meals out of 1.
Using your recipe for inspiration, I made them Italian style – substituting Italian sausage cooked in a little spaghetti sauce for the taco meat and using butter substitute and milk instead of sour cream and milk…Mozzarella cheese and parmesan in lieu of cheddar, et al. Family liked it. I will have to try your version one time, but on this occasion, I already had the ingredients for Italian style on hand.
@Courtney, Your version sounds great. I am glad I inspired you to try it.
Thanks Lynn! We made these tonight and they were awesome. I made some vegetarian ones by using red lentils in place of meat and my bil raved about them. 😀
@Kendra, I am so glad that you enjoyed them. I made lentil tacos once and I enjoyed them, but my husband did not. He is not a fan of lentils, so he did not like them. I am glad to know that they worked well in these potatoes.
Wow what a great idea. My husband and I did a mission trip to Mexico and had a dish similar to this one while we were there. I am adding this to next weeks menu plans. Thanks a million.
I hope you enjoy them!
This was a fantastic twist on an old favorite. Thanks for sharing! I’ll definitely be making these again!
Have you ever tried freezing these?
Yes and I think they freeze fine. I have frozen all kinds of twice baked potatoes and we think it works great.
I would like to try these, but my family isn’t too keen with sour cream. Any recommendations on what I can use in its place?
The sour cream helps with the texture as well as the taste. If you family doesn’t really like sour cream I would try just milk. You need something so that the mixture will not dry out. Milk is different than sour cream, but I think it would work fine. Since milk is thinner than sour cream you would have to cut back on the amount. I hope that you enjoy them.