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Mexican Baked Potato

Warm baked potatoes meets tacos in this Mexican baked potato recipe that is the perfect twist on a Taco Tuesday!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6
Calories: 331 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Ingredients:
  • 6 large potatoes
  • 1-2 teaspoons olive oil
  • 1 cup cooked, browned ground beef (or meatless crumbles by Boca or Morning Star)
  • ½ cup diced red onions
  • ½ cup diced green bell peppers
  • 1 1/2 tablespoons taco seasoning
  • ¼ cup salsa
  • ¼ cup water
  • 1 cup shredded Colby jack cheese
  • ¼ cup sour cream
Toppings (optional/your choice):
  • sour cream
  • tomatoes
  • Green onions/chives
  • fresh cilantro
  • jalapeños
  • corn
  • salsa
  • Bacon

Instructions

    Cup of Yum
  1. Poke fork holes along the top of 6 large scrubbed potatoes, brush with oil, and cook for 45 minutes at 425ºF. If they aren’t soft at the end, cook in 15 minute intervals until soft. Remove from oven and set aside to cool for 15 minutes. 6 large potatoes, 1-2 teaspoons olive oil
  2. While potatoes are cooling, combine olive oil, ground beef, onions, bell peppers, taco seasoning, salsa, and water in a large skillet. Cook over medium-high heat for 15 minutes, stirring frequently until vegetables are soft and everything is cooked through. Add more water if mixture becomes too dry. 1 cup cooked, browned ground beef , ½ cup diced red onions, ½ cup diced green bell peppers, 1 1/2 tablespoons taco seasoning, ¼ cup salsa, ¼ cup water
  3. Cut a rectangle pattern out of the top of each potato, and dig out the potato flesh. *Make sure to leave a about 1/4" potato on the inside so that the skin doesn’t collapse.*
  4. In a large bowl, mash together potato, cheese, and sour cream until blended. Fold in meat mixture. Scoop into hollowed potatoes, making sure to overstuff them. 1 cup shredded colby jack cheese, ¼ cup sour cream
  5. Brush outsides with more oil and dust with salt, then cook another 15-20 minutes.
  6. Remove from oven, add toppings as you like, and serve as desired.

Notes

  • Freezer Instructions
  • Freeze Mexican baked potatoes (without toppings), by wrapping them tightly with aluminum foil and then placing them into a freezer safe container or Ziploc bag. Freeze for up to 6 weeks. Thaw before reheating.
  • Reheating Instructions
  • Oven- Reheat potatoes in the oven at 365ºF for about 15-20 minutes, or until potato has heated through.
  • Microwave- On high power, reheat potatoes for 2 minutes, or until heated through.
  • - On high power, reheat potatoes for 2 minutes, or until heated through.
  • The calories shown are based on the recipe making 6 potatoes, with 1 serving being 1 potato (no toppings added into the calorie count). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
  • Oven- Reheat potatoes in the oven at 365ºF for about 15-20 minutes, or until potato has heated through.
  • Microwave- On high power, reheat potatoes for 2 minutes, or until heated through.
  • Air Fryer- Set temperature to 360ºF and reheat this easy potatoes recipe for 8-10 minutes, or until baked potatoes are heated through.

Nutrition Information

Calories 331kcal (17%) Carbohydrates 30g (10%) Protein 17g (34%) Fat 17g (26%) Saturated Fat 8g (40%) Cholesterol 51mg (17%) Sodium 299mg (12%) Potassium 1085mg (31%) Fiber 6g (24%) Sugar 2g (4%) Vitamin A 405IU (8%) Vitamin C 36mg (40%) Calcium 223mg (22%) Iron 8mg (44%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 331

% Daily Value*

Calories 331kcal 17%
Carbohydrates 30g 10%
Protein 17g 34%
Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 51mg 17%
Sodium 299mg 12%
Potassium 1085mg 23%
Fiber 6g 24%
Sugar 2g 4%
Vitamin A 405IU 8%
Vitamin C 36mg 40%
Calcium 223mg 22%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.