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Crispy Taco Stuffed Potato Skins
Taco night just got a serious upgrade! These Crispy Taco-Stuffed Potato Skins combine two of my family’s favorites: loaded potato skins and cheesy beef tacos. They’re filled with seasoned ground beef simmered in Old El Paso Taco Sauce, topped with plenty of melted cheese, and finished with all the taco fixings.
I love this recipe for busy weeknights because we’re microwaving the potatoes instead of waiting forever for them to bake. A quick trip to the oven gets those skins crispy, and everyone gets to customize their own toppings. And if your family is anything like mine, there will definitely be a debate over who gets the extra taco sauce!
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Ingredients
For the Potato Skins
- 4 medium russet potatoes scrubbed and dried
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1½ cups shredded Mexican-blend cheese
For the Taco Meat
- 1 lb ground beef excess grease drained
- 1 packet Old El Paso Original Taco Seasoning Mix
- ½ cup Old El Paso Taco Sauce plus more for serving
- ⅓ cup water
Optional Toppings
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Sliced jalapeños
- Diced red onion
- Fresh cilantro
- Extra Old El Paso Taco Sauce for drizzling or dipping
Instructions
- Microwave the potatoes. Pierce each potato several times with a fork. Place on a microwave-safe plate and microwave on high for 10–14 minutes, turning halfway through, until fork-tender. Cook in batches if needed. Let cool for 5 minutes.
- Prepare the potato skins. Preheat oven to 450°F. Slice each potato in half lengthwise. Carefully scoop out the centers, leaving about ¼ inch of potato attached to the skin.
- Crisp the potatoes. Arrange the potato skins cut-side up on a baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake for 8–10 minutes, flipping halfway through, until the edges are golden and crispy.
- Prepare the taco beef. While the potatoes cook, heat a large skillet over medium-high heat. Add ground beef and cook for 5–7 minutes, breaking it apart, until browned and fully cooked. Drain excess grease.
- Season the beef. Stir in Old El Paso Taco Seasoning, Taco Sauce, and water. Reduce heat to medium-low and simmer for 3–5 minutes, until the beef is coated in a thick, flavorful sauce.
- Stuff and bake. Turn the potato skins cut-side up. Fill each with taco beef and sprinkle generously with shredded cheese. Return to the oven for 3–5 minutes, until the cheese is melted and bubbly.
- Add toppings and serve. Finish with your favorite taco toppings and extra Old El Paso Taco Sauce. Serve warm and enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think.
Tips for Making This Recipe
- Don’t scoop out too much potato. Leave about ¼ inch of potato attached to the skin so it holds its shape and gets crispy without falling apart.
- Prep ahead for an easier dinner. Cook the taco beef and microwave the potatoes ahead of time. Refrigerate separately, then scoop, crisp, stuff, and bake when you’re ready to eat.
- ]Don’t skip crisping the skins! Microwaving makes the potatoes tender, but the oven gives them that golden, crispy texture. Brush both sides with oil before baking for the best results.
Frequently Asked Questions
Can I make these potato skins in the air fryer?
Can I use ground turkey instead of ground beef?
3. What can I do with the leftover scooped-out potatoes?
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Absolutely delicious and such a fun way to change up your family’s taco night!