Taco Stuffed Twice Baked Potatoes
These Taco Stuffed Twice Baked Potatoes are piled high with tasty filling for a flavorful, satisfying main course! I provided instructions to make these in the oven or in your air fryer so you can use whichever is easiest for you. When I say these are stuffed, I mean stuffed with taco-seasoned ground beef, sharp cheddar cheese, sour cream, onions, and more potato. My whole family loved these and my husband started calling them “Potacos” so now we’re all doing it. While I decided to officially title these in a way that more clearly describes what they are, feel free to call them Potacos as well. It’s more fun.
However you refer to them, these Taco Stuffed Twice Baked Potatoes are great comfort food and a delicious combination of two foods I (and probably you) already love. Plus, a big overstuffed potato is just 335 calories or between 5-8 WW Personal Points depending on your zero point foods. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Air Fryer Instructions
If you’d like to try making these in your air fryer rather than in the oven, I’ve got you covered! When you place your potatoes in the air fryer basket make sure they aren’t crowded and have space surrounding them for the air to circulate. To “bake” the potatoes the first time you’ll want to put them in at 400 degrees for 35-40 minutes. After they’re completely stuffed and ready for their second bake they can go back in at 400 for another 5-10 minutes until the cheese is melted and the tops are golden.
- Taco Meat: This recipe calls for a half pound of ground beef with half a packet of taco seasoning and half an onion. I almost always make the full pound of taco meat with the whole packet of seasoning and whole onion and then just use half of it in this recipe and use or freeze the other half for something else. I recommend doing the same, it’s easier and then you have leftover taco meat to use!
- Make Ahead: You can definitely prepare these ahead of time and then do the final baking step when you’re ready to serve them. You’ll likely need a bit more time in the oven if you’re cooking them from refrigerated rather than warm, so you may want to put them in at 375 for 20-30 minutes until they are heated through. Feel free to prepare them a day or two in advance so dinner can be on the table quickly!
- To Freeze: If you plan to freeze some of your Potacos, I suggest baking them the first time, stuffing them with all the filling, and then holding off on topping them with the extra cheese or baking them the second time. Let them cool off completely and then wrap each one in plastic wrap and place them in an airtight freezer bag or container and freeze. When you’re ready to use one, allow it to thaw in the fridge for 24 hours, top it with cheese, and use the make ahead baking instructions.
- Toppings: I love eating these with salsa, but you can add whatever you like to put on your tacos! Sour cream, salsa, Greek yogurt, scallions, cilantro, taco sauce, tomatoes and lettuce would all be great.
- Beef/Turkey/Chicken: I love ground beef in my tacos. In my opinion it just tastes the best! However, you can definitely substitute ground chicken or ground turkey for the ground beef if you prefer. It may lower the calories or WW points if you choose to do so.
Looking for more tasty, lightened up recipes featuring potatoes? Check out my Broccoli Cheddar Twice Baked Potatoes, Buffalo Chicken Stuffed Sweet Potatoes, Air Fryer Cajun Potatoes, Chili Cheese Stuffed Sweet Potatoes, Roasted Fingerling Potatoes, Slow Cooker Loaded Potato and Cauliflower Soup, Classic Mashed Potatoes, Broccoli Cheddar Stuffed Baked Potatoes, Sheet Pan Meatloaves with Roasted Potatoes and Green Beans, Cottage Pie, Rustic Sausage and Potato Skillet, Loaded Potato Rounds, Roasted Smashed Garlic Potatoes, Cheesy Potluck Potatoes, and more in the Potatoes category of my recipe index.
Taco Stuffed Twice Baked Potatoes
- 4 (7 oz each) raw russet potatoes, scrubbed and dried
- ½ lb uncooked 95% lean ground beef
- ½ a small onion, chopped
- ½ oz taco seasonin, about 2 tablespoons
- ⅓ cup water
- ½ cup fat free sour cream
- 2 tablespoons skim milk
- 3 oz shredded 50% reduced fat sharp cheddar cheese, divided (I use Cabot)
- Arrange the racks in your oven so that one is in the middle and one is underneath in the bottom half. Preheat the oven to 400 degrees and line a sheet pan with aluminum foil. Use a fork to poke holes around the surface of your potatoes, about 6-8 times each. Place the sheet pan on the bottom rack and position the potatoes directly on the rack above it (this way if there are any drippings they will fall on the lined sheet pan and not your oven). Bake for 45 minutes or until cooked through. Remove the potatoes from the oven and set aside to cool. Remove the lined sheet pan from the oven as well for later use. Keep the oven on at 400 degrees.
- Bring a large skillet to med-high heat. Add the ground beef and cook, breaking into small chunks with a spatula or cooking spoon. Once the meat has started to brown and break into chunks, add the chopped onions and stir to combine. Cook, stirring occasionally, for about 5 minutes or until the meat is browned and the onions are softened and translucent. Add the taco seasoning and water and stir to combine. Once bubbling, reduce the heat to med-low and simmer for 3-4 minutes.
- When the potatoes are cooled enough to easily handle (about 10 minutes/the time it takes to cook the meat), slice a wide slit into the top of each one. Peel the skin off of the part in the slit. Use a spoon to scoop out the insides of each potato into a mixing bowl, leaving a ¼” border around the outside of each potato shell. Line the potato shells up on the reserved sheet pan from step one.
- Add the sour cream and milk to the potato flesh in the mixing bowl. Use a potato masher or a fork to mash together. Add 2 ounces of the shredded cheddar cheese and stir the cheese into the mashed potatoes. Add the taco meat from step two and stir to combine.
- Spoon the mashed potato filling evenly into the slit of the potato shells and pile it high on top. Sprinkle the remaining ounce of cheddar cheese over the filling. Place the sheet pan back into the 400 degree oven and bake for about 10-15 minutes until the cheese is melted and the tops are golden. Serve warm.
335 calories, 46 g carbs, 4 g sugars, 7 g fat, 4 g saturated fat, 24 g protein, 3 g fiber, 473 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
9 per (stuffed potato) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below Adapted from Taste and Tell and Spicy Southern Kitchen
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