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Two taco stuffed potato skins on a plate

Taco Stuffed Potato Skins

Love potatoes and tacos? Then you will love this recipe for Taco Stuffed Potato Skins! Double the recipe so that you'll have plenty to freeze for later.
Prep Time 30 mins
Cook Time 1 hr 30 mins
Cooling time 2 hrs
Total Time 4 hrs
Course Appetizer, Dinner, Lunch
Cuisine American, Mexican


  • 4 Large Russet potatoes or 8 medium-large Yukon gold potatoes
  • 2 tablespoons Oil
  • Salt
  • 1/2 - 1 pound Ground beef
  • 1 tablespoon Chili powder
  • 1/2 tablespoon Cumin
  • 1/2 tablespoon Salt
  • 1/2 cup Salsa or picante sauce
  • 1 cup Shredded cheese


  • Scrub potatoes and pierce a few times with a fork. Bake in a 375 degree oven for 45-60 minutes, until soft to the touch. Chill in the refrigerator until cool enough to handle, typically at least 2 hours.
  • Cut the potatoes in half lengthwise. Scoop out the middle of each potato half and set aside for another use. (Make sure you leave a nice base of potato in each skin or else they will fall apart while eating.)
  • Lightly brush all sides of the potato skins, sprinkle liberally with salt and place on a cookie sheet. Bake at 375 degrees for 15-20 minutes, until golden brown and crisp around the edges.
  • While the potato skins crisp, brown ground beef. Drain. Stir in chili powder, cumin, salt and salsa or picante sauce. Cook for 5 minutes, until thickened.
  • Scoop some of the ground beef filling into each potato skin and top each with some cheese. Return to the oven for 5 minutes, until cheese is melted.


  • Prep the potatoes, and even the filling, up to 3 days in advance and you'll be able to get dinner on the table quickly.
  • Make sure you allow enough time for the potatoes too cool so that you do not burn yourself.
  • Add beans, corn, onions, and/or green pepper to the filling for a heartier potato skin.
  • Top with all of your favorite taco toppings when serving.
Keyword Taco Stuffed Potato Skins