Stuffed Taco Baked Potato Recipe

Preheat the oven to 400°F. Scrub the potatoes under cool water. Pat the potato dry with a paper towel.

Prick the potatoes all over with a fork, just piercing the skin.

Place the potatoes on a baking tray and brush them all over with olive oil.

Sprinkle them with the salt and rub it in.

Bake for 1 hour or until a toothpick or knife slides in easily with no resistance. If it is not done in an hour, I start checking every additional 10 minutes. Timing depends on how big the potato is, if they are on the smaller side, start checking at 45 minutes.

While the potatoes are baking, make the taco meat. Place a large skillet over medium-high heat. Add the beef, breaking it up into crumbles, and cook until there is no pink left, stirring occasionally, about 8-10 minutes. Drain off any excess fat.

Add the taco seasoning, garlic powder, cumin, and onion powder, stir to combine and allow to cook for 1 minute until fragrant, stir constantly so the seasonings don’t burn on the bottom.

Stir in the water and salsa, reduce heat to low and allow it to simmer until most of the liquid is evaporated, 10-15 minutes, stir occasionally. Cover and keep warm until potatoes are ready.

Once the potatoes are ready, slice the top open, pinch the sides and press down and in to open the potato. Fluff the potato insides with a fork.

Divide the taco meat among the potatoes. Add your favorite toppings and serve.