Description
These Taco-Stuffed Baked Potatoes are a flavorful and hearty main course option with no beef. Choose between a savory shredded chicken filling or a vegetarian chickpea alternative, both seasoned with taco spices and topped with classic Mexican-inspired ingredients like cheese, salsa, sour cream, avocado, and cilantro. Perfect for a comforting meal that’s easy to prepare and customizable to your dietary preference.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, scrubbed
- 1 tablespoon olive oil
- Salt and pepper to taste
Filling
- 1 1/2 cups cooked shredded chicken or 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon taco seasoning
- 1/4 cup water or broth
Toppings
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/2 cup salsa or diced tomatoes
- 1/2 cup sour cream or Greek yogurt
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- Sliced jalapeños or green onions (optional)
Instructions
- Preheat and Prepare Potatoes: Preheat your oven to 425°F (220°C). Prick each russet potato a few times with a fork, then rub them with olive oil and season with salt. Place the potatoes directly on the oven rack or on a baking sheet and bake for 45 to 60 minutes until they are fork-tender.
- Cook Taco Filling: While the potatoes bake, heat a skillet over medium heat. Add your choice of cooked shredded chicken or chickpeas along with the taco seasoning and water or broth. Stir occasionally and let it simmer for 5 to 7 minutes until the mixture is heated through and the flavors meld together. If using chickpeas, lightly mash them for a heartier texture.
- Prepare Potatoes for Stuffing: Once the potatoes are done baking, remove them from the oven and let cool slightly so they are easier to handle. Cut a slit lengthwise down the center of each potato and gently fluff the interior with a fork.
- Assemble the Stuffed Potatoes: Spoon the taco-seasoned chicken or chickpea filling into each potato. Top generously with shredded cheese, salsa, sour cream or Greek yogurt, diced avocado, and fresh cilantro. Optionally, add sliced jalapeños or green onions for extra flavor and heat.
- Serve and Enjoy: Serve the stuffed baked potatoes warm alongside tortilla chips or a fresh side salad for a complete and satisfying meal.
Notes
- This recipe works well for meal prep—bake the potatoes and prepare the filling in advance, then assemble just before serving.
- Using rotisserie chicken saves time and adds flavor.
- For added texture, roasted chickpeas make a delicious alternative to canned.
- Adjust toppings to your preference or dietary needs; Greek yogurt is a great lighter substitute for sour cream.
