Potacos (Taco stuffed potatoes)
Taco stuffed potatoes or Potacos, as we call them in our house, are a huge favourite with our family. I mean really, what’s not to like. A warm baked potato topped with taco meat mixed with spicy tomatoes, corn and more, then smothered in cheese and finished with proper taco garnishes. It’s heavenly! Ok, but if I’m really being honest, I like this best, because it’s one of the easiest, throw together recipes I’ve made.
As a busy mom, there is nothing better than a recipe that comes together quickly. When you get home from a hectic workday or if you’re like me and work from home, while your little ones run wild, it’s so much easier to have a healthy meal that you can toss together in minutes. Anyone who’s stood in their kitchen, staring blankly at the pantry, trying to piece together tonight’s meal, this one’s for you.
Here are a couple of tricks, I use to make this recipe even easier and quicker for us, moms. Firstly, make Potacos using leftover taco meat and save yourself the hassle of making the meat that day. And then, if you’re really organized, and happen to prep meals on Sundays, just go ahead and bake those potatoes in advance. It’s a lifesaver!
I do jazz up the taco meat with some extra tomatoes, corn, beans, and olives. This mixture should be colourful and really substantial. The extra add-ins make these feel almost indulgent. I also stir in the extra potato, that I’ve scooped out of the baked potatoes, because I figure, there’s no sense in wasting all that goodness!
How to make Potacos (Taco Stuffed Potatoes)
Potacos is a super simple recipe. Let’s dig in Ha! Literally. After you’ve baked your potatoes and can safely handle them, dig out a bit of the flesh. You’ll want to leave some of the potatoes in there, so it keeps the potato from falling apart. Once they’re slightly hollowed out, set these aside.
I usually make a sweet potato and a regular potato when I make these. Personally, I gravitate towards the sweet potato, while my husband and son like a good old russet. I prefer the sweet potato, because, well frankly, it’s a little bigger, and I get more filling, but I also get that little hint of sweet and savoury at the same time. And, I’ve always been a fan of sweet and savoury.
To make the filling, start with leftover taco meat or you can make this Homemade Taco Meat, it’s delicious. Add in a can of tomatoes and chillies, some corn, black beans, the scooped out potato and chopped olives. Bring this to a boil and then reduce and let it simmer for a few minutes. While the mixture is simmering, chop a few green onions and a little bit of cilantro.
Now, load these little potato boats with a heaping amount of the taco meat mixture, sprinkle on a generous amount of cheddar cheese. And pop them into the oven until everything is warmed through and the cheese has melted. Garnish with a few green onions, cilantro, a squeeze of lime and a drizzle of sour cream.
And just like that dinner is ready. Potacos have all the flavours you want in a Mexican meal, but with the ease of a soccer mom weeknight dinner. I’m positive your family will love these. I also hope that your family adopts the term Potacos. I think it makes supper a bit more appealing, for little ones, when there’s a fun name or experience associated with it, not that these need a fun name to be loved. They’re delicious and for you, mom, they’re super easy. A completely score for a busy night!
Loved Potacos? Check out these other delicious recipes, I’m sure they’ll hit the spot:
- The Best Almost Homemade Spaghetti Sauce
- Maple, Bacon, Apple & Cheddar Grilled French Toast Sandwich
- Salsa Scalloped Potatoes
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Potacos (Taco Stuffed Potatoes)
The word potacos has been floating around our home since I served this dish to my family. A sweet potato or russet topped with a tasty taco filling of tomatoes, black beans, corn, olives and leftover taco meat. Finished with melted cheddar, green onions, cilantro, sour cream drizzle and a squeeze of lime. Forget taco Tuesdays, Potacos can and should be served everyday of the week.
INGREDIENTS
- 2 potatoes, baked (I used one sweet and one Russet)
- 10 oz can Rotel tomatoes and chilies
- 1/2 cup taco meat
- 1/4 cup corn kernels
- 1/4 cup black beans, rinsed
- 4 green olives, chopped fine
- 1 cup cheddar cheese, shredded
- green onion tops to garnish
- cilantro to garnish
- squeeze of lime
- 1/4 cup sour cream
- 1 tbsp milk
INSTRUCTIONS
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Preheat oven to 400 degrees F. Wrap potatoes in foil and bake until cooked, about 45 minutes. Let cool until you can handle them. Slice in half lengthwise and scoop out a bit of the potato, set aside.
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In a frying pan over medium heat, mix together canned tomatoes, black beans, corn and taco meat. Bring this to a quick boil and reduce heat. Add in green olives and the potato from the previous step, that part you scooped out. Mix this into the tomato meat sauce and let this cook down until most of the liquid has been absorbed. Remove from heat.
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Top the halved potatoes with a hearty scoop of this filling mix. Top with Cheddar and put this into the oven just long enough for the cheese to melt, about 3-5 minutes. Remove from the oven
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Top with green onions, cilantro a squeeze of lime and finish off with sour cream drizzle. Serve hot.
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To make the sour cream drizzle. Simply mix the sour cream with the milk and whisk well.
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