Taco Potatoes

Taco Potatoes - Rebekah and her Ramblings. All of the great flavors in a taco stuffed into a baked potato!!In cstat, we had this great potato place called Potato Shack. They have gigantic potatoes stuffed in a ton of different ways and on Friday, they potatoes were less than $5! The concept of a potato stuffed with something besides your basic sour cream, cheese, bacon, etc was foreign to me until I tasted the incredible goodness of that ridiculous hole in the wall. And I mean hole in the wall – don’t walk out after you walk in, because the food more than makes up for the lackluster appearance. I made some taco inspired potatoes last week – perfect to cure my Mexican craving and warm me up from the chill we’ve gotten in the evenings! Gluten free and pretty healthy too!

Taco Potatoes 

Taco Potatoes - Rebekah and her Ramblings. All of the great flavors in a taco stuffed into a baked potato!!Serves: 1                     Total Time: (depending on cooking method) 15-45 minutes

What you need:

  • 1 large russet potato, washed
  • 1 teaspoon olive oil
  • salt
  • 1/4 pound ground beef (I used 93% lean)
  • 3 teaspoons Old El Paso salsa seasoning mix (1/4 of a packet) – you can use taco seasoning too, H-E-B was sold out when I went shopping
  • 1/4 of an onion, chopped
  • 1/4 cup water
  • 2 tablespoons shredded cheese, divided (I used 2% milk sharp cheddar)
  • 2 tablespoons sour cream (I used fat free)
  • 1 tablespoon chopped cilantro, plus more for garnish
  • Salsa, for topping


  • Spread the olive oil on the potato and sprinkle generously with salt. Par bake the potato – either in the oven at 400* for about 30  minutes or in the microwave for about 4 minutes. Cooking time depends on the potato size and quantity, but don’t fully cook them – you still want it to be a little bit firm so the outside can stand up on its own.
  • Cut the potato in half (like for a baked potato) and let it cool for about 5 minutes
  • Once the potato is cool enough to handle, scoop out the inside, leaving enough for the potato to stand up on its own.
  • Cook the meat, scooped out potato, and onion in a skillet over medium heat
  • After the pink is gone from the meat, add the salsa seasoning and water
  • Stir well and simmer for about 3 minutes or the meat is cooked through and the potato is soft enough to eat
  • Stir in the sour cream, 1 tablespoon of cheese, and cilantro until everything is combined and melted
  • Scoop the meat mixture back into the potato and add the rest of the cheese to the top of the mixture. The mixture packs into the potato well, but if you have some on the side, it tastes good, too!
  • Cook in the oven on a foil lined baking sheet at 400* for about 5 minute or the cheese is melty.
  • Top with salsa and cilantro!

This recipe is adapted from Taste and Tell.

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