Double Mexican Baked Potatoes

Double Mexican Baked Potatoes

Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Course Dinner
Cuisine Camping
Servings 4


main ingredients

  • 4 russet potatoes
  • 1-2 tsp olive oil
  • 1 cup cooked browned ground beef
  • ½ cup diced red onion
  • tbsp taco seasoning
  • ¼ cup salsa
  • 1 cup shredded cheddar jack cheese
  • ¼ cup sour cream

toppings ( optional / your choice )

  • sour cream
  • tomatoes
  • green onion / chives
  • cilantro
  • jalapoenos
  • corn
  • salsa
  • bacon


  • Poke holes along the top of 4 large russet potatoes
  • Brush oil all over each potatoe and then sprinkle some salt and pepper over them
  • Cook potatoes for about an hour or so until you can put a knife into them quite easily
  • Remove from oven and set aside to cool for 15 mins
  • While the potatoes are cooling put olive oil , ground beef , onions , bell peppers , taco seasoning , salsa , and water in a large skillet
  • Cook over meduim-heat for 15 mins
  • Stirring frequently until vegetables are soft
  • Add more water if mixture becomes too dry
  • Cut a rectangle pattern out of the top of each potato , and dig out the insides of each one
  • With the spare potato skin mash it up with cheese and sour cream until blended
  • Fold in meat mixture with the mashed potato mixture
  • Now add the finished mixture into each potat and make sure to over stuff it
  • Now brush abit more oil over each one and cook for another 15 – 20 mins
  • Remove from oven and now you can add toppings as you like , and serve as desired
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