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Taco Potatoes

Lesley Daniels
These Mexican-inspired potatoes are a delicious gluten-free meal that the whole family will love.
Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins
Course Entree & Main Dishes
Servings 4 servings
Calories 598 kcal


  • 2 teaspoons olive oil
  • 4 russet potatoes
  • 1/2 pound lean ground beef
  • 1 sweet onion diced
  • 1 bell pepper diced
  • 2 tablespoons garlic minced
  • 2 tablespoons chili powder
  • 2 tablespoons oregano
  • 2 tablespoons cumin
  • 3/4 cup no-salt-added corn
  • 16 oz low-sodium black beans, drained, rinsed 1 can
  • 1 tomato diced
  • 1 avocado diced
  • 1 teaspoon lime juice
  • 1 tablespoon cilantro optional


  • Preheat oven 400°F.
  • Scrub and dry potatoes. Rub with 1 tsp. oil and prick with fork. Bake for 45 - 60 minutes, or until skins are crispy and insides are soft.
  • Heat remaining oil in large skillet over medium heat. Add beef and cook for about 10 minutes, or until no longer pink. Drain fat from pan.
  • Return pan to heat; add onion, peppers, garlic, chili powder, oregano and cumin. Cook for 5 minutes. Add corn and beans and cook for 2 minutes or until onion is translucent and beef is no longer pink.
  • While beef mixture is cooking, mix tomato, avocado, lime juice and cilantro in small bowl. Let marinate.
  • Once potatoes are cooked, remove from oven and let cool slightly. Cut potatoes in half and scoop out ½ of potato flesh from each half and reserve for other use.
  • Fill each half with ⅛ beef and vegetable mixture. Top with ⅛ avocado and tomato mixture.


Serving: 1potatoCalories: 598kcalCarbohydrates: 91gProtein: 32gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 35mgSodium: 134mgPotassium: 2209mgFiber: 21gSugar: 10gVitamin A: 2621IUVitamin C: 67mgCalcium: 181mgIron: 10mg
Keyword easy dinner, easy dinner ideas, gluten free, potatoes, taco
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