Bacon Taco Loaded Potatoes: The Ultimate Comfort Food Fusion

There are certain food combinations that just feel right. They’re the undisputed champions of comfort, the meals you crave after a long week or on a cozy Sunday afternoon. Tacos are definitely on that list. And so are perfectly fluffy, salty-skinned baked potatoes. So, one night, staring into my fridge, I had a thought that would change my dinner game forever: why not combine them?

The result is what my family now affectionately calls the “Bacon Taco-Stuffed Potato Volcano.” It’s exactly what it sounds like: a crispy, savory baked potato shell, hollowed out and stuffed with a rich, flavorful mixture of seasoned taco meat, crumbled bacon, and fluffy potato, then topped with a lava flow of melted cheddar cheese.

This isn’t just a stuffed potato; it’s an entire meal packed into one glorious package. It has all the satisfying textures and tastes of your favorite taco night, but with the hearty, comforting base of a baked potato. It’s the perfect weeknight rescue meal, a guaranteed game-day showstopper, and one of my all-time favorite ways to turn simple ingredients into something truly spectacular.

Why I Love This Recipe

• Peak Comfort Food: It’s the heavyweight champion of hearty meals. The combination of seasoned beef, smoky bacon, melted cheese, and a fluffy potato is pure, unadulterated comfort.
• Endlessly Versatile: This recipe is a fantastic template. You can swap the protein, use different cheeses, or go wild with toppings. It’s a great way to use up leftover taco meat or chili.
• Feeds a Hungry Crowd: These potatoes are incredibly filling and satisfying. One potato per person is a seriously substantial meal, making it perfect for feeding hungry families.
• The Toppings Bar: This is where the fun really begins! Setting out bowls of sour cream, guacamole, jalapeños, and cilantro lets everyone customize their own potato volcano.

Ingredients for Your Potato Volcanoes

You only need a few simple ingredients to make this masterpiece.

• 4 large Russet potatoes
• 1 tbsp olive oil
• Salt, for rubbing
• 6 strips bacon, cooked and crumbled
• 1 lb ground beef
• 1 packet (1 oz) taco seasoning
• 1 cup salsa
• 1 cup shredded cheddar cheese (or a Mexican blend)

Swaps and Notes

• Potato Choice: Russet potatoes are the best choice here. Their high starch content makes them fluffy on the inside, and their thick skin gets wonderfully crispy.
• Protein Power: Feel free to substitute the ground beef with ground turkey, chicken, or even chorizo for an extra kick.
• Cheese Please: While cheddar is a classic, don’t hesitate to use Pepper Jack for some heat, a Colby-Jack blend, or queso fresco for a more authentic touch.
• Salsa Selection: Use your favorite red salsa—mild, medium, or hot. Salsa verde would also be a delicious and tangy alternative.
• Add-Ins: Bulk up the filling by mixing in a can of drained and rinsed black beans or pinto beans with the taco meat.

How to Make Bacon Taco-Stuffed Potatoes

Preparation Time: 15 minutes | Cooking Time: 1 hour 25 minutes (includes potato baking) | Servings: 4

Step 1: Bake the Potatoes

First, let’s get those potatoes perfectly baked. Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly under running water and pat them completely dry. Pierce each potato several times with a fork—this allows steam to escape and prevents them from exploding in the oven. Rub each potato all over with olive oil and a generous sprinkle of salt. The oil and salt are the secret to that crispy, flavorful skin! Place the potatoes directly on the oven rack and bake for 60-75 minutes, or until the skin is crisp and a fork easily pierces the center.

Step 2: Cook the Bacon and Beef

While the potatoes are baking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon to a paper towel-lined plate, let it cool, and then crumble it. Drain all but one tablespoon of the bacon grease from the skillet. Add the ground beef to the same skillet and cook over medium-high heat, breaking it up with a spoon, until it’s browned and no longer pink. Drain off any excess grease.

Step 3: Season the Filling

Stir the taco seasoning packet into the cooked ground beef. Add the salsa and mix everything together. Let it simmer for 3-5 minutes for the flavors to meld. Remove from the heat.

Step 4: Assemble the Potato Volcanoes

Set your oven temperature to 375°F (190°C). Once the baked potatoes are cool enough to handle, slice them in half lengthwise. Using a spoon, carefully scoop out the flesh from each half, leaving about a ¼-inch border to create a sturdy potato skin boat. Place the scooped-out potato flesh into a large bowl. Add the taco meat mixture, half of the crumbled bacon, and half of the shredded cheese to the bowl. Mash and mix everything together until it’s well combined.

Step 5: Stuff and Bake

Spoon the filling mixture evenly back into the hollowed-out potato skins, mounding it on top. Place the stuffed potatoes on a baking sheet. Top them generously with the remaining shredded cheese and crumbled bacon. Bake for 10-15 minutes, or until the potatoes are heated through and the cheese is completely melted and bubbly. For extra crispy cheese, you can switch the oven to broil for the last 1-2 minutes—just watch it carefully!

Serving Suggestions and Toppings

The best part of any taco experience is the toppings! Serve these potato volcanoes hot from the oven with a full toppings bar on the side. My go-to’s are:

• Sour cream or a drizzle of Mexican crema
• Guacamole or diced avocado
• Sliced jalapeños (fresh or pickled)
• Freshly chopped cilantro
• Diced red onion or green onions

And for the perfect drink pairing? You absolutely cannot go wrong with a frosty, tangy margarita. Check out this Classic Margarita Recipe (Easy and Delicious) to complete your meal.

Storage and Reheating Tips

Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, I highly recommend using an oven or air fryer at 350°F (175°C) for 10-15 minutes. This will bring back that crispy skin and perfectly melted cheese, whereas a microwave can make the potato skin soggy.

Final Thoughts

This Bacon Taco-Stuffed Potato Volcano recipe is proof that you don’t need fancy ingredients to create a truly memorable and satisfying meal. It’s a simple concept with a massive flavor payoff.

I hope you give this recipe a try for your next game day or family dinner. If you do, I’d love to hear about it! Drop a comment and a rating below, and tell me what amazing toppings you used on your potato volcano. Don’t forget to follow ChefManiac for more recipes that make cooking fun and delicious!