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These taco stuffed potatoes started as one of those "what's in the fridge" experiments when I had leftover taco meat and some huge russet potatoes sitting on the counter. My kids were getting bored with regular tacos, and I thought why not put all those flavors on top of a fluffy baked potato instead? It turned out to be one of those happy accidents that became a regular request because it feels like comfort food and Tex-Mex had a delicious baby.
My husband, who usually rolls his eyes when I suggest "trying something new," actually asked for seconds the first time I made these. He kept saying how it was like getting the best parts of taco night and baked potato night all in one dish. Now whenever I ask what he wants for dinner, these are usually his first suggestion.
What You'll Need
- Large russet potatoes: Get the biggest ones you can find since these are the main event
- Ground beef: 80/20 works perfectly for the right balance of flavor and texture
- Good taco seasoning: Use a packet or make your own with cumin, chili powder, and paprika
- Velveeta cheese: This makes the smoothest, creamiest cheese sauce that doesn't break
- Pepper jack cheese: Adds extra flavor and a little heat to complement the Velveeta
- Diced green chilies: These give the cheese sauce that authentic Southwestern flavor
- Evaporated milk: Creates the perfect consistency for a pourable cheese sauce
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How to Make Them
- Get those potatoes started:
- Scrub them really well, poke holes all over with a fork, then rub with olive oil and season with salt and pepper. Bake at 400 for about 45 minutes.
- Brown the taco meat:
- While potatoes bake, cook your ground beef with diced onion until everything's nicely browned. Drain most of the grease, then add taco seasoning and water. Let it simmer until the flavors come together.
- Make the cheese sauce:
- In a separate pan, melt the Velveeta with pepper jack, green chilies, and evaporated milk over low heat. Stir constantly until it's completely smooth and creamy.
- Finish the potatoes:
- Switch your oven to low broil and give those potatoes another 15 minutes to get the skins really crispy.
- Assembly time:
- Cut open the potatoes, fluff up the insides, then load them up with cheese sauce, taco meat, and whatever toppings make you happy.
The first time I made these, I tried to melt regular shredded cheese instead of making a proper sauce, and it was a gloppy disaster. The Velveeta might seem like cheating, but it creates that smooth, restaurant-quality cheese sauce that really makes these special. Now I always make extra because everyone wants to try different topping combinations.
Topping Bar Ideas
Set out bowls of shredded cheese, diced tomatoes, sliced jalapeños, sour cream, chopped cilantro, and hot sauce so everyone can build their perfect potato. Some people in my family like to add black beans or corn for extra texture. Avocado or guacamole makes it even more indulgent if you're going all out.
Creative Variations
Try using different proteins like seasoned chicken or even pulled pork instead of ground beef. You could make them vegetarian with seasoned black beans and extra vegetables. For a breakfast version, scrambled eggs with breakfast sausage and salsa make an amazing combination on a baked potato.
Storage and Reheating
The components keep well separately in the fridge for a few days. Reheat the taco meat on the stove and warm the cheese sauce gently, adding a splash of milk if it gets too thick. The potatoes can be reheated in the microwave, though the skins won't be as crispy as when fresh.
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This recipe has become one of those reliable crowd-pleasers that works for everything from casual family dinners to having friends over to watch the game. There's something really satisfying about how all these familiar flavors come together in a new format that feels both comforting and exciting. Every time I serve these, people get excited about the combination and start planning what toppings they want to try next time.
Frequently Asked Questions
- → Can I use sweet potatoes instead?
- Yes, sweet potatoes work great and add a nice flavor contrast to the savory taco toppings. Adjust baking time as they may cook faster.
- → How do I know when the potatoes are done?
- They should feel tender when gently squeezed and a fork should pierce through easily. The skin should be crispy after the broiling step.
- → Can I make this with ground turkey?
- Absolutely! Ground turkey, chicken, or even plant-based ground meat work well. Just season the same way with taco seasoning.
- → What if I don't have Velveeta?
- You can use cream cheese or make a roux-based cheese sauce with regular cheddar. Velveeta just gives the smoothest, creamiest texture.
- → How do I store and reheat leftovers?
- Store components separately in the fridge for up to 3 days. Reheat potatoes in the oven and warm the meat and cheese sauce on the stovetop before assembling.