Twice Baked Taco Potatoes

Twice Baked Taco Potatoes

tacopotato

These are one of my family's favourite twice baked potatoes.

About a year ago I tried making twice baked potatoes for the first time. It seemed like a daunting task to cook, remove, blend, replace the potato in skins then bake again. Now they are something we eat often.

Here's why:I make them in bulk and freeze them! Yes, it's as simple as batch cooking 25 to 30 potatoes and freezing for future meals.

Once potatoes are baked, let them cool to warm. Cut in half and scoop out potato into a large bowl. Depending on the recipe, add your ingredients to season the potato stuffing.

In the case of these Taco Potatoes, I added ground meat, corn, taco seasoning, cheese, sour cream, butter and milk.

tacopotato02

 

Fill the potato skins with filling and top with a little extra cheese. Bake only to reheat, as they are already cooked.

Twice Baked Taco Potatoes are a super easy option for freezing as well. Make up a double batch and freeze for future meals. Simply take out of freezer in the morning (into fridge), bake to heat through at meal time!

Twice Baked Taco Potatoes

These twice baked potatoes are a meal in themselves. I try to get the largest russet potatoes I can find to make these. Serve with a side of salad.

  • 10 Large Baking Potatoes (Russet)
  • 1/4 cup Milk
  • 1/4 Butter (Melted)
  • 1 packet Taco Seasoning
  • 1 lb Ground Beef
  • 1 small container Sour Cream
  • 1/4 cup Corn ((canned or frozen kernels))
  • 1 cup Cheddar Cheese (grated)
  1. Bake 10 Russet or other large Potatoes in oven at 400° for 45 minutes or until tender. Remove from oven and let cool.
  2. While Potatoes are baking, Brown Ground Beef in a frying pan with Taco Seasoning. Add container of Sour Cream and Corn to beef and stir well.
  3. Once Potatoes are cool, cut in half and scoop potato out into a large bowl.
  4. Mash potatoes with Milk and melted Butter.
  5. Combine Beef mixture with the mashed potatoes potato. Add grated cheese to mixture. Stir well.
  6. Fill potato skins with mixture  then bake at 400° for 15-20 minutes.

FREEZER METHOD:

Once filled DO NOT bake. Wrap individually and freeze in freezer bag. To serve, thaw in fridge overnight and bake at 400° for 15-20 minutes.

3 comments
  1. These sound really great!

    I just watched a Tasty video (I think) featuring Hannah Hart from My Drunk Kitchen and she made taco potatoes. They were huge and awkward – one would imagine – to eat.

    Your recipe sounds delicious and totally doable! I will definitely try these! Yummy!

  2. Thanks for the note!
    There is not a ton of meat in them, the potato is still the main filling. You can certainly add and change the fillers as well, to suit your tastes. Served with a side of salad, they are a very filling meal.

  3. I seriously can’t wait to try them! YUM!

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