Description

Twice Baked Taco Potatoes combine the heartiness of baked potatoes with a flavorful taco-inspired filling. Soft potato pulp is mixed with seasoned ground beef, creamy half-and-half, sour cream, and cheddar cheese, then stuffed back into crispy potato skins and baked again to melt the cheese and blend flavors. This dish is perfect for a comforting family meal or a fun twist on traditional tacos.

Ingredients

Scale

Potatoes

4 large baking potatoes

Taco Filling

1 lb ground beef
1 (1-oz) package taco seasoning
1 (10-oz) can Rotel diced tomatoes (undrained)

Dairy & Extras

⅔ cup half-and-half
⅔ cup sour cream
1½ cups shredded cheddar cheese, divided
⅓ cup butter, melted

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Instructions

Prepare and Bake Potatoes: Preheat your oven to 400ºF. Wash the potatoes and bake them directly on the oven rack or on a baking sheet for about 1 hour, or until they become tender when pierced with a fork. Once baked, reduce the oven temperature to 375ºF.
Cook Taco Meat: While potatoes bake, heat a skillet over medium-high heat and cook the ground beef until it is browned and no longer pink. Drain excess fat from the pan. Stir in the taco seasoning and the can of Rotel diced tomatoes with their juices. Let this mixture simmer for about 5 minutes to meld the flavors, then set aside.
Scoop Potato Pulp: When the baked potatoes are cool enough to handle, slice each potato lengthwise into halves. Carefully scoop out the soft potato pulp from each half, leaving a thin shell of potato in the skin to hold the filling. Save the skins for stuffing.
Mix Filling: In a large mixing bowl, mash the scooped potato pulp until smooth. Add the half-and-half, sour cream, taco meat mixture, and 1 cup of the shredded cheddar cheese. Mix everything thoroughly until well combined.
Stuff Potatoes: Spoon the prepared filling mixture back evenly into each potato skin, filling all halves. Place the stuffed potatoes on a baking sheet in a single layer.
Add Toppings and Bake Again: Sprinkle the remaining ½ cup of cheddar cheese atop each filled potato and drizzle melted butter over them to add richness. Bake in the preheated 375ºF oven for 20 minutes or until the cheese is melted, bubbly, and the potatoes are heated through.

Notes

Use baking potatoes such as Russets for the best texture and sturdiness.
Leftover potatoes can be refrigerated and reheated, but are best served fresh.
Adjust the amount of taco seasoning to your preferred spice level.
For a lighter version, substitute half-and-half with milk and use reduced-fat cheese.
You can add extra toppings like chopped green onions, jalapeños, or fresh cilantro after baking for added flavor and color.