Taco Stuffed Baked Potato

Acabonac Farms |


  • 3 russet potatoes, poked with holes throughout
  • 1 cup water
  • 4 tablespoons melted ghee (or butter if not paleo), divided
  • salt, to taste
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • ½ yellow onion, diced
  • 2 garlic cloves, minced
  • ½ jalapeno, diced (optional)
  • 1 pound grass-fed ground beef
  • canned pinto beans
  • juice of ½ lime
  • 2 tablespoons hot sauce (optional)
  • 2 tablespoons taco seasoning
  • cilantro and red pepper for garnish
  • Servings: 3
  • Prep Time: 90 minutes
  • This Recipe is: Egg Free, Gluten Free, Nut Free
  • Cook For: Dinner, Lunch
  • Cuisine Type: Mexican
  • Author: Adapted from Paleomg.com


  1. Preheat oven to 425F
  2. Rub potatoes with olive oil and sprinkle with salt and pepper
  3. Prick the potatoes with the tines of the fork
  4. Place them on a baking sheet in the oven
  5. Cook for 45-60 minutes until the skin is crispy and when you poke them with a fork it goes in easily
  6. In a skillet add 2 tablespoons butter along with the bell peppers, onion and a bit of salt. Sauté for about 5 minutes then add garlic, jalapeño (if using), and ground beef and break beef into smaller pieces.
  7. After meat has browned, about 5 minutes, add pinto beans, lime, hot sauce (if using), and taco seasonings. Mix to combine completely.
  8. Remove potatoes from oven, cut each down the middle, pour taco meat inside and top with cilantro and peppers.

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