Loaded Dream: Double Stuffed Taco Potatoes Recipe

Loaded with melted cheese and zesty seasonings, these double stuffed taco potatoes bring a flavor explosion to your dinner table.

Hearty russet potatoes become the perfect canvas for a mouthwatering taco-inspired filling that packs a serious punch.

Each bite combines crispy potato skins with savory ground beef and a generous sprinkle of bold toppings.

Spice lovers will devour these comforting potatoes that merge the best of Mexican and American cuisine.

The recipe blends simplicity with bold flavors, creating a crowd-pleasing dish that disappears quickly from the plate.

Grab your ingredients and get ready to turn a simple potato into a show-stopping meal that will have everyone asking for seconds.

Fun Ways to Serve Double Stuffed Taco Potatoes

• Crowd-Pleasing Taco Potato Party: Serve these delightful stuffed potatoes at game nights or casual gatherings where friends love hearty, fun meals.
• Customize Your Toppings: Sprinkle crispy bacon bits, chopped jalapeños, or fresh cilantro to add extra flavor and personal flair to the potatoes.
• Create a Taco Potato Bar: Set out various toppings like diced tomatoes, shredded lettuce, black olives, and different hot sauces, allowing guests to build their perfect loaded potato.
• Family-Style Dining Delight: Arrange the potatoes on a large platter with colorful garnishes, encouraging everyone to dig in and share the delicious experience together.

Storage Suggestions for Double Stuffed Taco Potatoes

• Prep Ahead Strategy: Split potato filling preparation and cooking into two stages for busy weeknights, refrigerating components up to 2 days before final assembly.
• Batch Cooking Technique: Create multiple stuffed potatoes simultaneously, storing unbaked potatoes in airtight containers for quick future meals.
• Smart Refrigeration: Store leftover double stuffed taco potatoes in sealed containers for 3-4 days, ensuring best quality and food safety when refrigerated promptly after cooling.
• Freezer-Friendly Hack: Wrap individual potatoes tightly in aluminum foil, then place in freezer bags for up to 1 month. Thaw overnight in refrigerator and reheat at 350°F for 15-20 minutes until warmed through.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 95 minutes

Total Time: 1 hour 50 minutes

Calories: 502 kcal

Servings: 5

Ingredients to Make Double Stuffed Taco Potatoes

• Russet Potatoes: Ideal for baking with thick, fluffy interiors that hold toppings perfectly. Choose large, firm potatoes without bruises or green spots for best results.

• Ground Beef, Onion: Provides hearty, robust protein base with deep savory undertones. Select lean ground beef for less grease and fresh onions with firm, crisp texture.
• Taco Seasoning: Delivers zesty Mexican-inspired flavor profile. Look for low-sodium blends to control salt content.

• Sour Cream, Milk: Creates silky, smooth potato filling with tangy richness. Use full-fat dairy for maximum creaminess.
• Cheese: Adds melty, gooey texture and sharp flavor complexity. Select sharp cheddar or Mexican blend for best results.
• Green Onions, Salsa: Provide fresh, bright garnish with vibrant color and complementary flavors. Choose crisp green onions and chunky salsa for texture contrast.

Kitchen Tools You’ll Need for Taco Potatoes

• Baking Sheet: Essential for roasting potatoes evenly and catching any drips.
• Large Nonstick Pan: Perfect for cooking ground beef and onions without sticking.
• Large Mixing Bowl: Needed for mixing potato insides with sour cream and milk.
• Fork: Used for pricking potatoes before baking and mixing ingredients.
• Cutting Board: Helps with chopping onions and slicing green onions.
• Sharp Knife: Required for cutting potato slits and preparing toppings.
• Measuring Cups and Spoons: Ensures accurate ingredient quantities.
• Baking Dish: Holds stuffed potato skins for final baking stage.
• Wooden Spoon or Spatula: Helps break up beef and stir ingredients smoothly.

Steps to Prepare Double Stuffed Taco Potatoes

• Potato Preparation

Wash potatoes thoroughly and poke small holes. Bake at high heat until tender and soft.

• Meat Mixture

Brown ground beef with diced onions, breaking into tiny crumbles. Add zesty taco seasoning and let flavors mingle.

• Potato Filling

Slice open baked potatoes and scoop out soft interior. Blend potato flesh with creamy dairy to create smooth base.

• Flavor Fusion

Mix taco-seasoned meat into potato mixture. Fold in melty cheese for extra richness.

• Final Bake

Stuff potato skins with meat and cheese blend. Top with additional cheese. Return to oven until cheese melts and edges turn golden.

• Garnish

Sprinkle with fresh green onions. Add dollops of salsa and sour cream for bright, tangy finish.

Custom Fillings and Flavor Tips for Taco Potatoes

• Pro tips to elevate your culinary creation
• Choose large, russet potatoes with uniform shapes to ensure even cooking and perfect stuffing potential.
• Rub potato skins with olive oil and sprinkle kosher salt before baking to create a deliciously crispy exterior that adds fantastic texture.
• Experiment with alternative protein options like shredded chicken, chorizo, or plant-based crumbles to customize your stuffed potato experience.
• Swap traditional cheddar with pepper jack, monterey jack, or a Mexican cheese blend for an extra flavor punch that will surprise your taste buds.
• Prepare the potato filling in advance and refrigerate, then reheat and stuff just before serving to save time during busy weeknight dinners.

Loaded Taco Potatoes Recipe

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4.8 from 26 reviews

• Total Time: 1 hour 50 minutes
• Yield: 5 1x

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Description

Double Stuffed Taco Potatoes bring hearty Mexican-inspired comfort to dinner tables across North America. Crispy potato skins loaded with seasoned ground beef, melted cheese, and zesty toppings create a satisfying meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 1 lb (0.45 kg) lean ground beef
• 4 large baking potatoes
• 1 cup (240 ml) shredded cheddar cheese
• ½ cup (120 ml) sour cream, plus extra for serving
• 1 small onion, chopped
• 2 green onions, sliced
• 1 packet taco seasoning
• ¼ cup (60 ml) water
• ¼ cup (60 ml) milk
• ½ cup (120 ml) salsa

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Instructions

1. Potato Preparation: Wash russet potatoes and create multiple fork punctures to facilitate steam release during roasting.
2. Initial Roasting: Place potatoes in a 475°F (246°C) oven for 60-75 minutes until completely tender when pierced with a knife.
3. Meat Preparation: Sauté ground beef and onions in a nonstick skillet, breaking meat into fine crumbles, then integrate taco seasoning and water, simmering briefly to intensify flavors.
4. Potato Processing: Allow roasted potatoes to cool slightly, then slice lengthwise and delicately extract interior flesh, maintaining a thin potato shell.
5. Potato Mixture Creation: Blend extracted potato flesh with sour cream and milk until smooth, then fold in three-quarters of seasoned beef and shredded cheddar cheese.
6. Stuffing and Finishing: Refill potato skins with enriched mixture, top with remaining cheese, then bake at 350°F (177°C) for 20-25 minutes until cheese melts and edges turn golden brown.
7. Serving Presentation: Garnish with green onions, additional sour cream, and fresh salsa, serving immediately while hot and appetizing.

Notes

• Potato Piercing Technique: Always puncture potatoes thoroughly with a fork before baking to prevent potential steam buildup and potential potato explosions.
• Meat Browning Tip: Break ground beef into small, uniform crumbles for even cooking and better texture integration with potato mixture.
• Cooling Critical Step: Let potatoes rest 10-15 minutes after initial baking to ensure safe handling and easier potato flesh scooping.
• Cheese and Topping Strategy: Reserve some cheese for final topping to create a visually appealing golden-brown crust and enhance overall flavor profile.

• Prep Time: 15 minutes
• Cook Time: 95 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: Mexican-American

Nutrition

• Serving Size: 5
• Calories: 502
• Sugar: 3 g
• Sodium: 711 mg
• Fat: 27 g
• Saturated Fat: 12 g
• Unsaturated Fat: 13 g
• Trans Fat: 1 g
• Carbohydrates: 43 g
• Fiber: 5 g
• Protein: 26 g
• Cholesterol: 77 mg