Papas Asadas Rellenas de Carne Sazonada (Taco-Loaded Baked Potatoes)
Fluffy baked potatoes stuffed with taco-spiced beef, cheese, guacamole and fresh pico de gallo, a Mexican twist on jacket potatoes.
Made with Fresh pico de gallo and Classic guacamole and Taco seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20
- LevelEasy
- Costabout £2.44 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Prick the potatoes all over with a fork, rub with a little oil and salt, and bake directly on the oven rack for 1 hour until the skins are crisp and the middles feel soft.
60 min - 2
Meanwhile, heat the remaining oil in a frying pan over a high heat. Cook the onion for 4 minutes, then add the beef and brown it for 6 minutes, breaking it up.
10 min - 3
Stir in the taco seasoning mix and 100 ml water. Simmer for 5 minutes until thick and clinging to the meat.
5 min - 4
Cut a deep cross in the top of each potato and squeeze the ends gently to open them up. Fluff the insides with a fork and add a handful of cheese, which will melt.
- 5
Spoon the beef into the potatoes. Top with guacamole and pico de gallo from your ready made bases (see the base recipes), a spoonful of soured cream and the spring onions, and serve straight away.
Tips
- Bake the potatoes directly on the oven shelf for a crisp skin. Wrapping them in foil gives soft, steamed skin.
- Prick the skins first so steam can escape and the potatoes do not burst.
- Microwave the potatoes for 8 minutes first to save time, then crisp in the oven for 20 minutes.
- Use the filling in tacos, nachos or burritos if you have leftovers.
Storing and freezing
Keeps in the fridge for up to 2 days once cooled within 1 to 2 hours. Reheat the potatoes and beef until steaming hot all the way through. Do not freeze with the guacamole.
Questions
Can I use sweet potatoes?
Yes. Bake them for 45 to 55 minutes until soft. They pair well with the smoky taco seasoning and a squeeze of lime.
Is this meal gluten free?
Yes. Potatoes, beef, cheese, guacamole and pico de gallo contain no gluten. Check the label on your taco seasoning if it is shop bought.
Can I make it vegetarian?
Yes. Swap the beef for 400 g cooked black beans or lentils and the same taco seasoning mix.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.