Twice Baked Taco Potatoes – taco night never tasted so good. Loaded with cheese and taco meat. Can make in advance and freeze for later. Baked potatoes, taco meat, cheddar cheese, Rotel tomatoes, butter, half-and-half, and sour cream. Top the potatoes with your favorite taco toppings for a meal the whole family will enjoy! Add these to the menu ASAP!
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Pin This RecipeTwice Baked Potatoes with Taco Meat
Taco night has been upgraded at our house! These Twice Baked Taco Potatoes are a new favorite. Creamy twice baked potatoes loaded with cheese and taco meat. YUM! Top the potatoes with your favorite taco toppings for a meal the whole family will enjoy! Lettuce, tomatoes, salsa, jalapeños, guacamole, more cheese! Anything goes! We always have a few in the freezer for a quick weeknight dinner.
How to Make Mexican Twice Baked Potatoes
These Mexican baked potatoes are very easy to make. Start with baking the potatoes. While the potatoes are baking, make the taco meat. Once the potatoes are soft, remove them from the oven and let them cool slightly. Slice the potatoes in half and scoop out the potato leaving a thin shell. Mash the potatoes. Stir in butter, sour cream, half-and-half, cheese, and the taco meat. Spoon potato mixture into the potato shells and bake until warm.
You can cook the potatoes ahead of time and refrigerate until ready to assemble. You can assemble the potatoes ahead of time and refrigerate overnight or freeze for later. To bake after refrigerating, you will need to add 10 to 15 minutes to the baking time. To bake after freezing, thaw completely and bake as directed below.
What to Serve with Taco Potatoes
These potatoes are very filling, so you don’t need a lot of side dishes to go with them. Maybe some queso, chips and salsa, or a quick Mexican chopped salad. Here are a few of our favorite recipes from the blog that go great with these yummy potatoes:
Mexican Chopped Salad
Mexican Chopped Salad – the perfect side to all of your favorite Mexican recipes! Lettuce, corn, black beans, tomatoes, avocados,…
Superior Grill Salsa
Superior Grill Salsa – the salsa recipe from my favorite Mexican restaurant. So easy & tastes great. Tomatoes, pickled jalapenos,…
Jalapeno Ranch Dip
Jalapeno Ranch Dip – so simple and tastes better than Chuy’s! I made this for a party and it was…
Cowboy Queso (Loaded Cheese Dip)
Cowboy Queso Recipe – queso cheese dip loaded with meat, beans, Rotel tomatoes, and corn. Can make in the microwave,…
Twice Baked Taco Potatoes
Equipment:
Ingredients:
- 4 large baking potatoes
- 1 lb ground beef
- 1 (1-oz) package taco seasoning
- 1 (10-oz) can Rotel diced tomatoes, undrained
- ⅔ cup half-an-half
- ⅔ cup sour cream
- 1½ cups shredded cheddar cheese
- ⅓ cup butter melted
Instructions:
- Preheat oven to 400ºF. Bake potatoes for 1 hour, or until tender. Reduce oven temperature to 375ºF.
- While potatoes are baking cook ground beef in a skillet until no longer pink. Drain fat. Stir in taco seasoning and Rotel tomatoes. Simmer 5 minutes. Set aside.
- When potatoes are cool enough to handle, cut in half lengthwise. Scoop out the pulp, leaving a thin shell. Set skins aside.
- In a large bowl, mash potato pulp. Stir in half-and-half, sour cream, taco meat mixture, and 1 cup cheddar cheese. Stuff mixture into potato skins.
- Place potatoes on a baking sheet. Sprinkle remaining ½ cup of cheese on top of potatoes and drizzle with melted butter.
- Bake at 375ºF for 20 minutes, until heated through.
Notes:
Steph
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i made twice baked taco potatoe last night and it was a hit my son and myself loved it, i will make it again,