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Taco Taters (baked potato tacos)

Baked potato cut down the middle filled like a taco.

I have to say we’re spud eaters at our place.  That’s baked spuds, or more correctly, baked potatoes. Potato Tacos are a perfect winter comfort food.  I know there’s a lot of talk about them having lots of CARBS!!! eeek. But I can’t help myself when they delight everyone I feed.  Anyway, I can think of a lot worse thing to eat, than the humble spud.

You can do so much with a potato.  You can find potatoes on many a menu from takeaway to fine dining.  Today I’m going to talk about potatoes in their jackets.  You can Microwave, Bake, Boil, BBQ, Air fry or Slow Cook them.  So easy to prepare for a mid-week meal.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

Just recently I ran a “Best of Evening Meals Class” called “Mexico and Spain” I made my Quick Chipotle beef Tostaditas, and the students loved them. Although I can’t give you that recipe, after all, they paid for it, and it wouldn’t be polite to just blurt it out on here.

So, here’s a recipe for potato tacos, that I can share, and I’m sure you’ll love. I made them last night, and the crowd went wild.  Well, it was just hubby and me, but we loved them.

Step 1 – Bake the potatoes

Baked potato cut down the middle filled like a taco.

Taco Taters (baked potatoes)

5 from 2 votes

5 stars tells us you love the recipe

Baked potatoes are perfect for Winter mid week meals. But add a tasty filling to make it special.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Difficulty Easy
Course Dinner, Lunch
Cuisine Peruvian
Servings 4
Method Conventional


  • 4 large potatoes or 6 small as sides
  • 1 tsp salt flakes


  • Preheat the oven to 220°C (or 200°C for a fan-forced oven).
  • Wash and scrub the potatoes to remove any grit, then allow them to dry or pat them dry and dust with salt.
  • Wrap the potatoes in foil and bake them for 1 hour or until tender. Or see below for other ideas.
  • Remove the potatoes from the oven and open the foil parcel. Cut a cross in the top of the potato and squeeze around the base of the cuts to open up. Mind they're hot potatoes 😉 or Cut three-quarters of the way through the potatoes and open them out.
  • Fill with your desired topping.
Tasty Tips
  • Stick a few holes in them with a fork and pop them straight on the oven shelf.  or on a flat tray. This will give you a crisp outer shell
  • Or If you want your outer shell to be even more crisp pop a layer of rock salt in a low sided tray and pop the spuds on top.  The salt will draw extra water from the surface and make the shell even crunchier.
  • Or if you like your spuds soft on the outside wrap them in foil as the recipe states.
  • You know, you can use your slow cooker to slowly cook your spuds while you’re off away doing something else.  Pick smaller spuds and wrap them in foil first. Trust me.

Step 2 – add a tasty filling for your potatoe tacos

A close up of a roasted potato with taco filling guacamole and cheese

Taco filling

5 from 1 vote

5 stars tells us you love the recipe

Works well with baked potatoes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Difficulty Easy
Course Dinner, Lunch
Cuisine Peruvian
Servings 4
Method Conventional


  • 1 diced medium brown onion
  • 500 g lean beef mince
  • 1-2 Tbsp Bec's Taco seasoning (or suitable shop bought equivalent)
  • 2 tomato
  • 1 can refried beans or kidney beans
  • 3/4 cup water
  • 1 tin tomatoes
  • 1 tsp of corn flour optional
  • season to taste
  • Cayenne pepper to taste
  • For assembly
  • 4 Spuds
  • 2 cups Grated Tasty or manchego cheese to serve
  • 2 to matoes finely diced
  • 1 cup or more Guacamole
  • a handful of chopped coriander or parsley
  • 1 cup or more of sour cream


  • Heat a little oil in a frying pan, add the diced onion and cook over medium heat for 5 minutes or so until soft.
  • Add the minced beef and Bec's Taco seasoning, and cook for 5 or 6 minutes stirring occasionally, breaking up any lumps.
  • Add the tinned tomato, refried beans or kidney beans and water and corn flour if using then simmer until sauce thickens.
  • Grate the cheese, chop the fresh tomatoes and make your Guacamole
  • You can either make them up or let the crowd assemble their own.

For Serving

  • Serve tacos taters with a range of fillings including Tomato, Cucumber, Lettuce, Avocado, Cheese, Sour Cream, Salsa Verde, Fresh Salsa, Guacamole,


Taco’s Start with 1 tablespoon of spice mix and add more if needed.  Don’t forget to season with sea salt flakes to bring out all those yummy flavours.
You can use fresh tomato in the beef mix if you’ve got some good ones. But tinned is the best idea if it’s not tomato season.

Want to know more?

Make some of Bec’s TACO seasoning


  1. I can’t wait to try these potatoes. WA is in the middle of a stormy week and they will be perfect.

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