5 from 1 vote

Chicken Taco Twice-Baked Potatoes

This Chicken Taco Twice Baked Potatoes are the perfect way to switch things up for Taco Tuesday! They’re made with baked potatoes that are hollowed out, piled with a flavorful chicken taco filling, then loaded up with gooey cheese and your favorite taco toppings!

Chicken taco twice-baked potatoes on a baking sheet.


There is not a whole lot that’s better than a classic baked potato…but these Chicken Taco Twice Baked Potatoes might be my favorite way to serve baked potatoes. 

This recipe starts with crispy baked potatoes that are hollowed out to become an edible bowl, then filled with a mix of chicken, onion, and lots of taco seasoning. I could eat the taco filling on its own…it’s that good! 

Once the potatoes are filled, they’re topped off with cheese, baked until the cheese is melty, then finished with an array of the best taco toppings. 

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    This meal is simple, easy to make, and makes the perfect weeknight dinner!

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    Why You’ll Love Chicken Taco Twice Baked Potatoes

    • Easy to make. This meal looks and tastes elaborate, but is actually quite simple to put together. 
    • Hearty. You’ve got a complete meal loaded up into a baked potato shell. What’s better than that?
    • Customizable. Follow the recipe as-is or load these up with any and all of your favorite taco ingredients. 

    Ingredients

    The full printable recipe card with measurements and instructions is found at the bottom of the post.

    • Potatoes: I recommend using baking potatoes rather than regular potatoes. The skin is a little bit tougher which allows them to hold their shape better.
    • Olive Oil: Coating the outside of the potatoes with olive oil prevents the skin from burning and helps it get nice and crisped. 
    • Ground Chicken: You’ll need 2 pounds of ground chicken for this recipe.
    • Taco Seasoning: You can use store-bought taco seasoning or whip up a batch of homemade taco seasoning.
    • Onion: I like to use sweet onion, but white or yellow onion will work too.
    • Cheddar Cheese: A sprinkle of cheddar cheese is just the gooey finish these taco baked potatoes need.
    • Garnishes: I love to finish each baked potato off with a dollop of sour cream, fresh tomato, and green onions.
    Ingredients to make chicken taco twice-baked potatoes.

    How to Make Chicken Taco Twice-Baked Potatoes

    These twice baked potatoes require a couple of different steps, but come together so quickly! 

    • Step One: Preheat oven to 400°F. Poke holes in potatoes with a fork. Rub each potato in olive oil. Place on a baking sheet and bake for 1 hour. Remove from heat and let cool 15 to 20 minutes.
    Steps to make chicken taco twice-baked potatoes.
    • Step Two: Cook ground chicken and onions in a frying pan over medium heat, stirring frequently, about 7 to 9 minutes. Stir in taco seasoning and cook for an additional 2 to 3 minutes. Remove from heat and set aside.
    Steps to make chicken taco twice-baked potatoes.
    • Step Three: Cut the top of the potatoes lengthwise and carefully spoon out the inside of the potato. Save the insides to eat later, if you wish.
    • Step Four: Fill potato shells with taco mixture, about 3 to 4 tbsp per potato. Sprinkle with cheddar cheese.
    • Step Five: Bake at 350°F for 5 to 7 minutes, or until cheese is melted and potatoes are hot.
    • Step Six: Garnish with sour cream, tomatoes and green onions, if desired.
    Steps to make chicken taco twice-baked potatoes.

    Equipment Needed

    This post contains affiliate links.

    What to Serve with Chicken Taco Twice Baked Potatoes

    I love to top my finished taco stuffed potatoes off with a dollop of sour cream, chopped fresh tomatoes, and a sprinkle of green onions! Feel free to go that route OR load them up with any of your favorite taco toppings. Try them with guacamole, queso, corn salsa, green chiles, black olives, you name it. 

    These potatoes can absolutely be served as a whole meal on their own, but you can never go wrong by filling out your dinner table with a few sides:

    • Chips and Creamy Salsa Dip
    • Roasted Veggies with Taco Seasoning
    • Mexican Rice
    • Refried Beans
    Chicken taco twice-baked potatoes on a plate.

    Recipe Tips and Tricks

    • Poke holes in the potatoes. Before baking, don’t forget to jab holes all around the outside of each potato with a fork. These holes give the steam somewhere to escape as the potatoes cook. If that steam has nowhere to go, the potatoes could explode in the oven.
    • Cool before scooping. It is best to let the potatoes cool for a little bit before proceeding with the recipe after they’re baked initially. They will be very hot. I learned this the hard way! 
    • Save the insides! You can use these later or even serve them as a mashed potato side dish with your taco stuffed potato entree.
    Chicken taco twice-baked potatoes on a plate.

    Variations and Substitutions

    • Use another meat. I love the ground chicken in this recipe, but you can really use any ground meat that suits your tastes. Try it with ground beef, ground turkey, or even a plant-based meat! 
    • Add other veggies. Want to kick the veggie content up a notch? Try sautéing other veggies with the onion and chicken. This recipe would work great with bell pepper, mushroom, or even jalapeño pepper for a little bit of spice. 
    • Try another filling. Check out my buffalo twice baked potatoes instead for a fun flavor variation! 
    Chicken taco twice-baked potatoes on a platter.

    Storage Instructions

    Fully assembled chicken taco twice baked potatoes can be stored in an airtight container or wrapped tightly in plastic wrap or foil in the fridge for up to 5 days. 

    Can these be frozen?

    Yes! To freeze your baked potatoes you have a couple of options:

    1. Bake the potatoes once, hollow them out, and add the filling. Leave the cheese off the top, let the potatoes cool to room temperature, then flash freeze for 1 hour on a baking sheet. Once everything is frozen, transfer to a ziplock bag and store in the freezer for up to 3 months. 
    2. Twice bake the potatoes, then let them cool completely. Flash freeze them on a baking sheet, then transfer to a ziplock bag and store in the freezer for up to 3 months.

    When you’re ready to enjoy your potatoes, let them thaw completely in the refrigerator, then bake at 375ºF for 20 minutes.

    Chicken taco twice-baked potatoes on a fork.

    What is the Difference Between a Baked Potato and a Twice Baked Potato?

    The difference is that a twice baked potato features a classic baked potato that has been hollowed out to create a shell. That potato shell is filled with various fillings—in this case, taco filling! 

    Twice baked potatoes tend to be served as a heartier main dish while traditional baked potatoes are usually served as a side dish.

    Why Are My Twice Baked Potatoes Falling Apart?

    There could be a couple of reasons that your twice baked potatoes aren’t holding their shape super well. Here are a couple of tips for the best results:

    • Use baking potatoes! Baking potatoes are designed for baking, so the skin is a little bit tougher. This helps them hold their shape better as they bake. 
    • Leave the potatoes unwrapped. Wrapping the potatoes in foil might seem like the right idea, but it actually softens the skin too much which can cause them to fall apart. Leaving the potatoes unwrapped makes the skin nice and crispy and durable!

    Taco Inspired Recipes

    Try my Potato Nachos and Queso.

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    5 from 1 vote

    Chicken Taco Twice-Baked Potatoes

    Created by Stacie Vaughan
    Servings 8
    Prep Time 1 hour 40 minutes
    Cook Time 7 minutes
    Total Time 1 hour 47 minutes
    Switch it up this Taco Tuesday! Put all your favorite chicken taco toppings in a loaded baked potato for the ultimate comfort food recipe.

    Ingredients
     
     

    • 8 baking potatoes washed, not peeled
    • 1 to 2 tbsp extra virgin olive oil
    • 2 lbs ground chicken
    • 3 tbsp taco seasoning
    • 1 sweet onion chopped
    • ½ cup cheddar cheese shredded

    Garnish

    • sour cream
    • 1 large tomato chopped
    • 2 green onions chopped

    Instructions

    • Preheat oven to 400°F. Poke holes in potatoes with a fork. Rub each potato in olive oil. Place on a baking sheet and bake for 1 hour. Remove from heat and let cool 15 to 20 minutes.
    • Cook ground chicken and onions in a frying pan over medium heat, stirring frequently, about 7 to 9 minutes. Stir in taco seasoning and cook for an additional 2 to 3 minutes. Remove from heat and set aside.
    • Cut the top of the potatoes lengthwise and carefully spoon out the inside of the potato. Save the insides to eat later, if you wish.
    • Fill potato shells with taco mixture, about 3 to 4 tbsp per potato. Sprinkle with cheddar cheese.
    • Bake at 350°F for 5 to 7 minutes, or until cheese is melted and potatoes are hot.
    • Garnish with sour cream, tomatoes and green onions, if desired.

    Nutrition

    Serving: 1g | Calories: 457kcal | Carbohydrates: 41g | Protein: 33g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 129mg | Sodium: 382mg | Fiber: 5g | Sugar: 4g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Side Dishes
    Cuisine American
    Keyword Chicken Taco Twice-Baked Potatoes

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    5 from 1 vote (1 rating without comment)

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    25 Comments

    1. These are SO delicious! I love Mexican food, and I love potatoes, so this recipe is perfect for my taste buds! My whole family enjoyed this hearty meal and I will definitely be making again!

    2. Debbie White Beattie says:

      This looks absolutely yummy. I love tacos and when I seen the recipe my mouth started watering

    3. kathy downey says:

      I cant wait to try this recipe it looks so delicious !! Bonus,even the kids will love it !

    4. Debbie Bashford says:

      Chicken tacos sound really good right now

    5. This is a great twist on a classic. Potatoes are one of my favorite foods as are tacos.

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