Taco-Stuffed Twice Baked Potatoes

easy kid friendly mexican recipes

Inspired by the flavours of Mexico, rather than the country itself, these taco meat-topped baked potatoes are the perfect weeknight dinner. Make the meat in advance and store in the fridge or freezer until needed. Then, when you’re in a hurry, simply bake a few potatoes, topped with your pre-cooked taco topping and garnish with cheddar cheese and green onions.

Serves 4
Good to Know: To make potatoes ahead of time, they can be prepped up to step 6, placed on a baking sheet and tucked into the freezer. Freeze until solid, then transfer to an airtight lidded container and store in the freezer for up to one month.

You’ll Need

  • 4 baking potatoes, scrubbed
  • 1 tsp olive oil
  • 1 small onion, finely chopped
  • Salt and pepper
  • ½ tsp garlic powder
  • ½ tsp celery salt
  • ½ tsp cumin
  • 1 Tbsp chilli powder
  • 1lb. ground beef
  • 1 cup tomato sauce or crushed tomatoes
  • 1 cup shredded cheddar cheese, divided
  • 3 green onions, trimmed and chopped
  • For serving: ranch dressing or sour cream

Prep and Cook

  • Heat oven to 375 degrees F. Prick potatoes with a large fork. Bake at 375 F for 45 minutes.
  • Meanwhile, heat oil in a large skillet set over medium-high heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
  • Add garlic powder, celery salt, cumin and chili powder to the skillet and stir, cooking until fragrant, about 1 minute.
  • Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Add tomato sauce and simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes. Check seasonings and add more salt and pepper, if desired.
  • Slide the potatoes in half lengthwise and scoop out flesh. Place in a medium bowl and set the skins aside. Mash the potato and stir in the beef mixture, ¾ cup cheddar cheese and green onions. Spoon the beef mixture back into potato skins, filling each evenly.
  • Place filled potatoes on a sheet pan and bake at 375° for 15 minutes. Serve with a side of ranch dressing or sour cream.


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