The perfect healthy and low effort dinner. Try my taco baked potato recipe for a nutritious taco night twist the whole family will love.

Two halves of a taco baked potato on a white plate, topped with yogurt and chives

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Tacos and potatoes are two of my favorite foods — and just when I think I couldn’t love them more, I brought them together in this simple and outrageously delicious taco baked potato recipe.

This fuss-free dinner has the best that tacos and potatoes have to offer. These taco baked potatoes are packed with protein from taco meat, filled with fiber-rich carbs from baked potatoes, and super easy to customize for more nutrition or flavor.

As a Registered Dietitian, I couldn’t be more excited to share this healthy and filling dinner recipe! It’s got minimal chopping, few ingredients, and maximum nutrition — and most importantly, it actually tastes good.

Why you’ll love a taco baked potato

  • Easy
  • Filling
  • High protein
  • Nutritionally balanced
  • Simple ingredients
Birdseye photo of two baked potato halves on a plate topped with taco meat, yogurt, jalapeno slices, and chives.

Ingredient notes

Here’s what you’ll need to make these loaded taco baked potaotes:

  • Potatoes: I like russet or yukon gold potatoes for this recipe. We’ll cut these in half to reduce cooking time and increase flavorful browning.
  • Olive oil: The potatoes will be coated in oil before baking. You can use olive oil, avocado oil, or canola oil here.
  • Salt and pepper: It’s important to generously season your baked potatoes before baking for the best flavor.
  • Lean ground beef: Feel free to substitute for lean ground chicken or turkey if preferred.
  • Taco seasoning: I prefer premade taco seasoning for this recipe to keep things easy, but you could make your own. You can use spicy or mild.
  • Salsa: Choose any jarred salsa you enjoy. This will simmer with the meat for extra flavor.
  • Grated sharp cheddar cheese: You can use any cheese that melts here like cheddar, mozzarella, or pepper jack.
  • Lime wedges: A fresh squeeze of lime juice is a must right before eating your taco baked potato. Other topping ideas are included below.
Ingredients for taco baked potatoes displayed in bowls on a white marble counter

Nutrition tips

  • Buy low sodium taco seasoning for less salt.
  • Use a paper towel to absorb excess fat after browning meat.
  • Add a can of lentils to your ground meat for a fiber boost.
  • Try nutrient-dense toppings like Greek yogurt or salsa.

How to make taco baked potatoes

Position your oven rack to the middle and pre-heat to 400 F. Line a baking tray with parchment paper and set aside.

To a large mixing bowl, add your halved potatoes, olive oil, salt, and pepper. Toss to coat.

Place each potato half on the parchment-lined baking tray with the flat side facing down. Arrange evenly so the potatoes aren’t touching.

Potato halves tossed in oil in a glass bowl
Potato halves arranged on a parchment-lined baking tray

Bake the potatoes for 40-50 minutes or until the bottoms are golden brown and potatoes can be easily pierced with a fork.

Halved potatoes baked, sitting on a parchment-lined baking tray

While the potatoes are baking, prepare your taco meat. Heat a large pan to medium-high heat. Add ground beef and taco seasoning. Crumble with a spatula until meat is browned and no pink remains.

Reduce heat to medium. Add salsa and water, stir, and cook uncovered for 2-3 minutes or until slightly thickened.

Raw ground beef crumbled with taco seasoning in a large skillet
Cooked ground beef simmering with taco seasoning and salsa in a large pan

Turn off the heat and add grated cheese. Stir until cheese is melted and combined with taco meat.

Cheese added to taco meat mixture in a large pan, not stirred

Time to serve! Add two potato halves to each plate, with the flat side facing up. Spoon taco meat on top of each half. Add optional toppings as desired, and finish with a fresh squeeze of lime juice.

Topping ideas

  • Sour cream
  • Greek yogurt
  • Grated cheese
  • Sliced jalapenos
  • Cilantro
  • Chives
  • Green onion
  • Salsa
  • Chopped tomatoes
  • Hot sauce
  • Fresh lime juice
  • Diced red onion

Storing leftovers

To store: Store your baked potatoes and taco meat together in single-serve food containers, but keep toppings separate. They’ll stay good for up to three days in the fridge.

Re-heat: Re-heat potatoes and taco meat together in the microwave. Cut up your baked potato and stir occasionally for more even heating. Add toppings right before eating.

Adjusting for dietary restrictions

Gluten-free: Use a gluten-free taco seasoning or make your own.

Dairy-free: Skip the cheese and stick to dairy-free toppings.

More fiber: Add a can of drained and rinsed lentils to your taco meat.

Lower sodium: Use low sodium taco seasoning or make your own.

More protein: Use extra lean taco meat and top your taco baked potato with a generous serving of Greek yogurt.

Two halves of a taco baked potato on a white plate, topped with yogurt and chives

Tips for success

  • Choose a taco seasoning and salsa you love, because their flavors will be front and center.
  • Cook your potatoes long enough! They should be easily pierced with a fork with golden brown bottoms when they’re ready. Nothing is worse than a half-raw potato, so cook them thoroughly.

More easy and healthy dinners

Ground turkey vegetable soup
Gluten-free chicken meatballs
Healthy homemade hamburger helper
High protein beef chili
One-pot lemon salmon orzo

Did you try this recipe?

Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.

Two halves of a taco baked potato on a white plate, topped with yogurt and chives
5 from 1 vote

Taco Baked Potato Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
The perfect healthy and low effort dinner. Try my taco baked potato recipe for a nutritious taco night twist the whole family will love.

Ingredients
 

Baked potatoes

  • 4 large russet or yukon gold potatoes, sliced in half lengthwise
  • 2 Tbsp olive oil
  • 1 tsp salt
  • black pepper, to taste

Taco Meat

  • 1 lb lean ground beef
  • 1 1/2 Tbsp taco seasoning, adjust to taste
  • 3/4 cup salsa, I use medium spice
  • 1/4 cup water
  • 3/4 cup grated sharp cheddar cheese

Toppings

  • lime wedges
  • sour cream or plain Greek yogurt, salsa, fresh or pickled jalapenos, diced red onion, extra cheese, optional

Equipment

  • 1 baking tray
  • 1 large pan

Instructions
 

  • Position your oven rack to the middle and pre-heat to 400 F. Line a baking tray with parchment paper and set aside.
  • To a large mixing bowl, add your halved potatoes, olive oil, salt, and pepper. Toss to coat.
  • Place each potato half on the parchment-lined baking tray with the flat side facing down. Arrange evenly so the potatoes aren't touching.
  • Bake the potatoes for 40-50 minutes or until the bottoms are golden brown and potatoes can be easily pierced with a fork.
  • While the potatoes are baking, prepare your taco meat. Heat a large pan to medium-high heat. Add ground beef and taco seasoning. Crumble with a spatula until meat is browned and no pink remains.
  • Reduce heat to medium. Add salsa and water, stir, and cook uncovered for 2-3 minutes or until slightly thickened.
  • Turn off the heat and add grated cheese. Stir until cheese is melted and combined with taco meat.
  • Time to serve! Add two potato halves to each plate, with the flat side facing up. Spoon taco meat on top of each half. Add optional toppings as desired, and finish with a fresh squeeze of lime juice.

Notes

Nutrition information calculated without toppings.
Calories: 551kcal, Carbohydrates: 48g, Protein: 33g, Fat: 26g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 1938mg, Potassium: 1436mg, Fiber: 6g, Sugar: 6g, Vitamin A: 1347IU, Vitamin C: 17mg, Calcium: 210mg, Iron: 5mg
Cuisine: American
Course: Dinner, Main Course