Double Stuffed Taco Potatoes and a Giveaway

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Double Stuffed Taco Potatoes are hearty and filling enough to eat as a main course. They are loaded with ground beef taco filling, onion, sour cream, and cheese. A sprinkling of chopped green onions and salsa finishes them off.

Double Stuffed Taco Potatoes

I used a packet of taco seasoning to make these Double Stuffed Taco Potatoes easy to prepare and the seasoning gives the potatoes tons of Mexican flavor. You can vary the heat by choosing either mild or spicy taco seasoning, or you could use a homemade seasoning if you have a recipe you like.

Double Stuffed Taco Potatoes

I used a pound of ground beef since that is typically how it comes packaged. I added only about 3/4 of the cooked ground beef to the potatoes. I felt the ground beef/potato ratio would be off if I added all of it. But you can decide how much of the taco meat you want to stir in and if you have any leftover, save it to make a quesadilla or tortilla pizza for lunch. Or you could make more than 4 potatoes and increase the amount of sour cream and milk you use.

Double Stuffed Taco Potatoes

To finish these potatoes off and give them even more spice, I put some Del Viejo Salsa on top. This is a fresh-tasting, spicy salsa produced by a small business in St Augustine Florida. They claim to make the world’s most unique salsa. What makes it unique? They use Datil Peppers, which are very rare but can be found in St. Augustine. They are small, yellow peppers about 1 to 4 inches long and are similar in heat to the habenero pepper but also have some sweetness to them. They even have a Datil Pepper Festival in St. Augustine to celebrate the uniqueness of this pepper.

Double Stuffed Taco Potatoes

I love the heat the peppers give Del Viejo Salsa. It’s strong, but doesn’t burn and doesn’t camouflage the other flavors.

Double Stuffed Taco Potatoes

If you’d like to try your own Del Viejo Salsa, you can order some from their website and be sure to enter the Giveaway below for your chance to win 2 jars of salsa, a Salsa Cookbook, and a $25 Amazon gift card.

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Watch the video below to see how easy this recipe is!

Double Stuffed Taco Potatoes

Double Stuffed Taco Potatoes

Course: Main Course
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Servings: 4 servings
Calories: 558kcal
Author: Christin Mahrlig
Double Stuffed Taco Potatoes are loaded with ground beef taco filling, onion, sour cream, and cheese. A sprinkling of chopped green onions and salsa finishes them off.
Print Recipe


  • 4 large baking potatoes
  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 1 packet taco seasoning
  • 1/4 cup water
  • 1/2 cup sour cream, plus extra for serving
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese
  • 2 green onions, sliced
  • 1/2 cup salsa


  • Preheat oven to 475 degrees. Scrub potatoes and prick several times with a fork. Bake for 60 to 75 minutes, until soft.
  • Meanwhile, cook ground beef and onion in a nonstick pan until beef is cooked through. Break it into small pieces with a wooden spoon as it cooks.
  • Add taco seasoning and 1/4 cup water. Cook for 1 minute. Remove from heat.
  • Once potatoes are baked, let cool 10-15 minutes and then remove a sliver of skin from the top of each potato. Scoop potato pulp out and place in a large bowl. Add sour cream and milk and mash until smooth. Stir in about 3/4 of taco mixture. If you feel like there will be too much meat mixed in if you add the remaining 1/4, save it to make a quick quesadilla or tortilla pizza for lunch. Or go ahead and mix it in. Fold in 3/4 cup of cheddar cheese.
  • Taste for seasoning. Taco seasoning tends to be salty so you may not need to add much, if any salt.
  • Stuff the potato mixture back into the skins. Place in a baking dish. Sprinkle remaining cheese on top and bake at 350 for 20 to 25 minutes.
  • To serve top with green onions, salsa, and sour cream.


Calories: 558kcal

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Salsa and $25 Amazon Gift Card Giveaway

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Giveaway is open only to US residents. Must be 18 or older. One winner will be picked and notified by email. Winner has 48 hours to respond or another winner will be chosen.

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272 thoughts on “Double Stuffed Taco Potatoes and a Giveaway

  1. Followed the instructions to the t and these were perfect! 75 mins at 475 was good for our potatoes, nothing burned, just cooked nicely. We added some nacho cheese on top, some extra salsa and cilantro and it was delicious. Will definitely do it again!

  2. Ummm is it even possible to cook potatoes at 475? They would burn after like 30 mins! I never turn my oven temp higher than 400 degrees unless I’m broiling something and I can do that at 400 degrees. I understand wanting to cook so many potatoes at once for a shorter time, but that sounds dangerous.

  3. I love my salsa really super hot! But having to think of others in the house….. usually i have to go with mild. Sad.

  4. I personally like it mild, but the rest of my family loves it hot! My 8yo has even tried ghost pepper – several times- way too much for my palette! LOL 🙂

  5. I love hot salsa! Mild is fine too, and so is super hot, but I don’t like the really painful kind of hot. So..a nice medium is hot is perfect. Thanks so much for the opportunity to win!

  6. I like it hot, mild, and in-between, as well as made with all sorts of ingredients. My name is Marty and I’m a salsaholic.

  7. I like my salsa fairly hot, unlike my other 1/2 who just bought salsa at the farmer’s market made from Carolina Reapers, currently hottest around.

  8. Yum, there nothing like fresh Latin flavors coming together in salsa. I’m more of a mild/medium spice girl and could use this on my numerous taco Tuesday dishes.

  9. This recipe sounds delicious. Some days I like it hot, and some days I like it mild. So I guess I’d have to say “medium.”

  10. For most salsas, I like them hot. Most, when they say hot, they are not that hot. But if they are, I switch to medium.

  11. My hubby and I like our salsa mild to medium. I am with commenter Jill; as long as the salsa does
    not get my sinuses going! 🙂

  12. HOT! Of course… although “Very hot” usually means habanero or scotch bonnet peppers, and they are just overwhelming, especially for flavor.

  13. I love hot salsa, not too hot, just something that leaves a little heat after a bite and not to the point my eyes are tearing up.

  14. I tend to eat mild as that’s my wife’s preference, but I do try to sneak in something spicier when I can 🙂

  15. I like my salsa mild, although when I was young I liked it really hot. I have become a wimp as I have gotten older, I guess 🙂

  16. Those potatoes look so good! You just cannot go wrong topping potatoes with Mexican flavors. I like my salsa Medium or Mild. I am too much of a wimp to go hot.

  17. Now THIS is a potato!!! Holy Cow, these look beyond fantastic! I love tacos (obvi, who doesn’t), but stuffed into a potato and topped with salsa and traditional potato toppings? OMG, I am in LOVE! So perfect, I am totally making these for dinner soon! Pinned! Cheers, my dear! <3

  18. I don’t know what it is about the cooler weather, but I become obsessed with stuffed potatoes! haha Love this mexican spin! I can never turn down mexican anything! 🙂

  19. Holy moly- those look absolutely delicious. I would have to say I like my salsa mild! Salsa has always been my favorite!

  20. I like very hot salsa on cold foods like chips, but on warm foods, like tacos or burritos, I prefer it not as hot.

  21. I like my salsa in between, so I would say medium!

    Entered the Rafflecopter as “Wild Orchid”

    Thanks for the chance to win!

    wildorchid985 AT gmail DOT com

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