Twice Baked Loaded Taco Potatoes

“So let us stop going over the basic teachings about Christ again and again. Let us go on instead and become mature in our understanding. Surely we don’t need to start again with the fundamental importance of repenting from evil deeds and placing our faith in God.

You don’t need further instruction about baptisms, the laying on of hands, the resurrection of the dead, and eternal judgement. And so, God willing, we will move forward to further understanding.”

-Hebrews 6:1-3 NLT

Twice baked potatoes are such an underrated way to serve Idaho potatoes. Especially because you can season them however you want! I took this chance to make a loaded twice baked potato that makes a great entree or lunch idea. These Twice-Baked Loaded Taco Potatoes are the ultimate fusion of comfort food and taco night!

Fluffy baked potatoes that are scooped out and mixed with taco-seasoned filling, cheese, and cream. Stuff the filling back in and bake a second time for the cheese and spices to melt together. These baked potatoes are great topped with taco seasoned ground beef, fresh pico de gallo, and creamy guacamole. Every bite has the perfect balance of crispy potato skins, savory taco flavor, and fresh toppings. They’re hearty, flavorful, and a fun, satisfying twist on classic tacos and classic twice baked potatoes.

Lauren Eliza Eats

Twice Baked Loaded Taco Potatoes

Twice-Baked Loaded Taco Potatoes filled with taco-seasoned potato mash, ground beef, pico de gallo, and guacamole — a fun, hearty twist on taco night!

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 4 potatoes

Course: Main Course

Cuisine: American, Mexican

Ingredients Method

Ingredients

  

• 4 large Russet potatoes
• 2 Tbsp Avocado oil
• 1 lb lean ground beef
• 1 packet taco seasoning
• ½ yellow onion diced
• 1 jalapeño
• 1 small bunch cilantro
• 2 plum tomatoes
• 4 ripe avocados
• ½ cup shredded mozzarella
• ½ cup milk or cream
• 3 tsp minced garlic
• 2 limes
• Salt and pepper

Method

 

Bake Russet potatoes

1. Scrub your Russet potatoes clean and pierce them with a fork.
2. Coat in avocado oil, salt, and pepper, and bake them on a tray with 350℉ for at least a hour or until for tender. Set aside.

Prepare taco meat

1. For taco meat, add ground beef to a skillet and cook half way through.
2. Add ½ package taco seasoning packet to skillet and finish on stovetop util fully cooked.

Make pico de gallo

1. For the pico de gallo, small dice the tomatoes and ¼ onion. Mince ½ jalapeño and small bunch of cilantro.
2. Add pico de gallo vegetables to a small bowl and mix with 1 lime juiced, 1 tsp minced garlic, and salt. Adjust seasoning to your taste and set aside.

Prepare guacamole

1. For guacamole, small dice avocados and the remaining ¼ yellow onion. Mince the remaining ½ jalapeño and the remaining cilantro.
2. Add all the guacamole vegetables to a separate small bowl and mix with 1 lime juiced. Add 1 tsp garlic minced and salt. Adjust seasoning to your taste and set aside.

Scoop out potatoes for the twice baked filling

1. Once potatoes are baked and slightly cooled where you can touch them, cut a small slit in each of them.
2. Carefully remove the insides while keeping the potation its shape and place the potato insides in a large bowl.
3. Mix milk, 1 tsp minced garlic, ½ package taco seasoning, and shredded cheese to potato inners. Mash potatoes until smooth.
4. Add seasoning potato mix back into their shells and bake again for 10 minutes.
5. To serve, add taco meat, shredded cheese, pico de Gallo, and guacamole to your twice baked potatoes. Serve with any additional garnishes.