Wisconsin Potato and Vegetable Growers Association

Double-Stuffed Twice-Baked Taco Potatoes

Double-Stuffed Twice-Baked Taco Potato

Double-Stuffed Twice-Baked Taco Potatoes

2 from 1 vote
Course Side Dish
Calories 2496 kcal


  • 6 Russet potatoes* large
  • 1 pound lean ground turkey
  • 1/2 small yellow onion chopped
  • 1 packet Taco seasoning
  • 1/4 cup water
  • 1/2 cup skim milk
  • 1/2 cup plain Greek yogurt
  • 1 cup shredded Cheddar cheese divided
  • 2 Green onions sliced
  • 1 Avocado sliced


  • Preheat oven to 475°.
  • Scrub the potatoes and prick them several times with a fork.
  • Bake for about 60 minutes or until soft.
  • While the potatoes bake, place the ground turkey and onion into a pan and cook until onion becomes soft and the turkey is cooked through.
  • Add taco seasoning and 1/4 cup water. Cook for 1 minute longer and then remove pan from heat.
  • Once the potatoes are baked, remove from oven and let them cool until they can be handled.
  • Using a sharp knife, remove a small bit of potato from the top of each one. Scoop potato pulp out and place into a large bowl.
  • Add the plain yogurt and milk and mash this all together until it's smooth.
  • Stir in the taco meat mixture and half of the shredded cheddar cheese.
  • Stuff the potato/meat mixture back into the skins, then place onto baking dish and sprinkle with remaining cheddar cheese.
  • Bake at 350° for about 20 minutes until the cheese is melted and everything is heated through.
  • Remove from oven, top with green onions, salsa, avocado and plain yogurt then serve.


Calories: 2496kcalCarbohydrates: 282gProtein: 182gFat: 79gSaturated Fat: 32gPolyunsaturated Fat: 8gMonounsaturated Fat: 33gTrans Fat: 1gCholesterol: 377mgSodium: 3939mgPotassium: 8010mgFiber: 37gSugar: 28gVitamin A: 5390IUVitamin C: 113mgCalcium: 1319mgIron: 19mg
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