Midwestern Tacos, essentially taco-topped baked potatoes, are a favorite dinner here. For tips on making the best baked potato, see the linked tutorial in the recipe notes below.
If someone asked me which three foods I would take to a deserted island, my quick answer would be potatoes, onions and cheese. If I could choose a fourth, it would be bacon, and a fifth would be chocolate. Potatoes are high on my list for good reasons: they’re comforting, versatile and economical. Growing up, a baked potato bar was one of my favorite meals my mom made. I’d come home to the warm, earthy smell of potatoes baking, and she’d set out a spread of toppings—leftover meats, a few types of cheese, vegetables, sour cream and a little of whatever else needed using up. It was the perfect, simple dinner.
These Midwestern Tacos are an extension of that tradition: baked Russet potatoes become the “shell” and we pile on taco-style toppings. Common toppings in our house include refried beans, chorizo or shredded meats, grated cheese, salsa, guacamole, sour cream and chopped onions. The idea is to let everyone customize their potato to their taste.
Choosing and baking the potatoes properly is important. While most firm, healthy potatoes will do, large Russets give you a satisfying, fluffy interior and a crisp, salted skin that stands up well to hearty toppings. If you prefer smaller potatoes, those work too—just adjust baking time. There’s a short tutorial available that walks through how to bake the best potato, including a how-to video.
Toppings are flexible—use what you have and what you like. This approach is ideal for casual entertaining and game-day crowds because it’s fully customizable. Serve the baked potatoes with a variety of meats, beans, cheeses, salsas and fresh toppings; everyone builds their own. If you have leftovers, baked potatoes keep well and can be repurposed into soups, salads or potato skins.
Midwestern Tacos | Taco Topped Baked Potatoes
Rebecca Lindamood
Pin Recipe
Ingredients
For the Potatoes:
- Desired number of large Russet potatoes *See notes: scrub under running water and air dry.
- olive oil
- coarse salt sea or kosher
Optional Toppings:
- Fully cooked chorizo or shredded pork, chicken, or beef
- refried beans
- shredded cheese Cheddar or Monterey Jack work well
- salsa or taco sauce
- chopped sweet onions
- guacamole
- sour cream
- fresh cilantro or lettuce
Instructions
To Bake the Potatoes:
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Preheat the oven to 425°F (220°C).
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Use a fork to poke each potato 6 to 8 times all over to allow steam to escape.
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Place the potatoes in a large bowl, drizzle with olive oil and rub the oil over each potato until evenly coated. Sprinkle with coarse salt. Arrange the potatoes directly on the oven racks and bake 30–50 minutes, or until they are easily pierced with a fork. Begin testing around 30 minutes and continue until tender; larger potatoes can take closer to an hour.
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Using oven mitts, transfer the finished potatoes to a baking dish or cooling rack.
To Serve the Potatoes, Midwestern Taco Style:
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Use a fork to jab a line down the center of each potato about 3/4 to 1 inch deep, then turn the fork perpendicular and jab once in the middle to loosen the interior.
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Hold both ends of the potato and gently squeeze while pressing down slightly to burst it open and create a fluffy, craggy interior that holds toppings well.
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Layer toppings starting with meats, beans and cheese, then add salsa, onions and finish with guacamole and sour cream if desired. Serve immediately. Store any leftover potatoes uncovered in the refrigerator.
Notes
Nutritional information is an estimate. Calculate nutrition using the actual ingredients and amounts you use with your preferred nutrition tool.
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