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So you’re camping and someone mentions baked potatoes for dinner, and your soul dies a little because plain baked potatoes are basically edible boredom?
Not anymore!
Here’s a Taco Potatoes recipe that transforms humble spuds into flavor-packed, fully loaded taco vessels cooked over a campfire and stuffed with seasoned beef, melted cheese, and all your favorite toppings.
This campfire Taco Potatoes recipe is basically what happens when loaded baked potatoes meet taco night, and honestly, it’s one of those great meal ideas that works whether you’re camping, having a backyard cookout, or just need an easy weeknight dinner that feels special.
We’re talking fluffy baked potatoes with crispy skins, savory taco-seasoned meat, gooey cheese, sour cream, and whatever other toppings your heart desires—all cooked over fire and customizable to everyone’s preferences.
The best part? Each person gets their own potato to customize, so there’s no fighting over toppings or picking things off.
Plus, these are surprisingly filling, actually delicious, and somehow one of those things to eat with potatoes that feels way fancier than the effort required.
Why You Will Love This Recipe
Let me break down why this campfire Taco Potatoes recipe is about to become one of your yummy supper ideas families request on repeat.
First and most importantly, it’s completely customizable to individual preferences, which is a lifesaver when camping with picky eaters or people with dietary restrictions. Everyone gets their own potato and can load it up with exactly what they want.
Vegetarian? Skip the meat.
Dairy-free? Skip the cheese and sour cream.
Kid who only eats plain things? Just give them butter and salt.
No more negotiating dinner or making multiple meals.
Second, baked potatoes cooked over a campfire have this magical quality that oven-baked potatoes just can’t match.
The skins get extra crispy and slightly smoky, the insides become fluffy and perfect, and there’s something about cooking them in foil over hot coals that just makes them taste better.
It’s camping food that actually benefits from being cooked outdoors instead of just tolerating it.
Third, this is one of those easy dinner recipes with stuff at home (or in your cooler) that doesn’t require specialty ingredients.
Potatoes, ground beef, taco seasoning, cheese, and basic toppings—you probably already have most of this. You’re not hauling exotic ingredients into the wilderness or spending $50 at the grocery store for one meal.
It’s practical camping food that punches way above its weight class in terms of flavor.
Fourth, these taco potatoes are genuinely filling and satisfying. A loaded baked potato with taco meat and all the fixings is a complete meal—you’ve got carbs, protein, fat, and if you add vegetables, even some nutrients.
You’re not eating dinner and then immediately hungry again an hour later. One potato per person is usually plenty, which means this recipe is also surprisingly economical for feeding a group.
Fifth, this is one of those food that makes good leftovers situations if you somehow have extras. Leftover baked potatoes can be reheated over the fire or eaten cold (weird but good).
Leftover taco meat works for breakfast burritos, nachos, or quesadillas the next day. Nothing goes to waste, and you’ve essentially prepped components for future meals without even trying.
Plus, there’s something inherently fun about baked potatoes in foil cooked over a fire. It feels nostalgic and traditional, like classic camping food, but with a much more exciting flavor profile than just butter and salt.
These are taco potatoes that bridge the gap between comfort food and adventure food.
Ingredients You’ll Need
Here’s your shopping list for loaded taco potato excellence:
The Potatoes:
- 4-6 large russet potatoes (one per person, choose big ones for maximum stuffing capacity)
- 2 tablespoons olive oil or melted butter (for coating the potatoes)
- Salt (for rubbing on the skins—this makes them crispy and flavorful)
The Taco Meat:
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 packet taco seasoning (or make your own blend)
- 1/2 cup water (for mixing with the taco seasoning)
- Salt and pepper (to taste)
The Cheese Situation:
- 2 cups shredded cheese (cheddar, Mexican blend, or pepper jack for spice)
The Classic Toppings:
- Sour cream (essential, non-negotiable)
- Salsa (your favorite kind)
- Guacamole or diced avocado (adds creaminess)
- Diced tomatoes (fresh is best)
- Diced red onion (adds crunch and sharpness)
- Sliced jalapeños (fresh or pickled for heat)
- Shredded lettuce (iceberg or romaine)
- Black olives (sliced, if you’re into that)
- Chopped cilantro (unless you’re a soap-taster)
- Lime wedges (for squeezing over everything)
Optional Add-Ons:
- Black beans (canned, drained—adds protein and substance)
- Corn (canned, frozen, or fresh)
- Green onions (sliced, for garnish)
- Hot sauce (for the spice enthusiasts)
- Crushed tortilla chips (for crunch on top)
- Queso or cheese sauce (if you want to go full extra)
Equipment:
- Heavy-duty aluminum foil (enough to wrap each potato individually)
- Cast iron skillet (for cooking the taco meat)
- Tongs (for moving hot foil-wrapped potatoes)
- Sharp knife (for slicing open the potatoes)
- Serving spoons (for the toppings)
Step-by-Step Instructions
1. Build your campfire for long, steady cooking. Baked potatoes need consistent medium heat for 45-60 minutes, so you need a good bed of hot coals that’ll last. Start your fire early and let it burn down to glowing coals with just a few flames.
If using a camp stove, you’re better off wrapping the potatoes in foil and using a Dutch oven or covered pot. This Taco Potatoes recipe works best with the patient, slow heat of campfire coals.
2. Prep your potatoes properly. Scrub each potato thoroughly to remove any dirt—you’re eating the skin, so it needs to be clean.
Pat them completely dry with paper towels. Poke each potato 4-5 times with a fork all over to create steam vents (skip this and they might explode, which is exciting but messy).
Rub each potato with olive oil or melted butter, then generously salt the outside. This creates that perfectly crispy, flavorful skin.
3. Wrap each potato in foil individually. Tear off a large piece of heavy-duty aluminum foil for each potato. Place the potato in the center and wrap it completely, folding the edges to seal.
Some people double-wrap for extra protection, which isn’t a bad idea if your fire runs hot. Make sure they’re sealed well so moisture stays trapped inside—that’s what makes the insides fluffy.
4. Bury the potatoes in the coals. Using tongs, nestle your foil-wrapped potatoes directly into the hot coals. You can also place them on a grate over the coals if you prefer, but direct coal contact gives better results.
Arrange them so they’re not stacked on top of each other—they need to be surrounded by heat. This is the classic camping method for things to eat with potatoes, and it works beautifully.
5. Cook for 45-60 minutes, rotating occasionally. Set a timer and check on them every 15 minutes. Use tongs to rotate each potato so all sides cook evenly. The cooking time depends on potato size and coal heat—larger potatoes or cooler coals take longer.
They’re done when you can easily squeeze them (carefully, through the foil with tongs) and they feel soft throughout. If you have a thermometer, they should reach 205°F internally.
6. While potatoes cook, make your taco meat. About 20 minutes before the potatoes are done, heat a cast iron skillet over the campfire.
Add your ground beef and cook for 6-8 minutes, breaking it up into small crumbles as it cooks. Once browned, drain excess fat.
Add the taco seasoning packet and water, stirring to combine. Let it simmer for 3-4 minutes until the liquid mostly evaporates and the meat is coated in seasoning. Keep warm at the edge of the fire.
7. Set up your topping station. While the meat cooks, set out all your toppings in bowls or containers. Organize them buffet-style so people can easily access everything.
Having this ready before the potatoes come off the fire means everyone can build their loaded potato immediately while everything’s hot. This organization is what separates great meal ideas from chaotic camping disasters.
8. Test the potatoes for doneness. After 45 minutes, carefully remove one potato with tongs and squeeze it gently (through the foil). It should give easily and feel soft. If it’s still firm, rewrap it and give all the potatoes another 10-15 minutes.
Don’t rush this—undercooked potatoes are disappointing, but perfectly cooked ones are worth the wait. These taco potatoes need that fluffy interior to work properly.
9. Remove and rest the potatoes. Once they’re done, use tongs to pull all the potatoes from the coals and place them on a plate or heat-safe surface.
Let them rest in their foil for 5 minutes—this allows the internal temperature to even out and makes them easier to handle. The residual heat continues cooking them slightly during this rest.
10. Carefully unwrap and fluff the insides. Using gloves or a towel, unwrap each potato (watch out for steam—it’s HOT). Place them on plates or a cutting board.
Cut a deep X into the top of each potato and gently squeeze the ends toward the middle to open them up and fluff the insides. This creates space for all those delicious toppings and helps the steam escape.
11. Load them up with taco goodness. Let everyone customize their own potato. Start with a generous scoop of taco meat pushed down into the fluffy potato interior.
Add a big handful of shredded cheese while everything’s hot so it melts. Then pile on your choice of sour cream, salsa, guacamole, tomatoes, onions, jalapeños, lettuce, olives, cilantro, and anything else you brought. Don’t be shy—this is a loaded potato, emphasis on loaded.
12. Alternative assembly method for sharing. If you’d rather make this family-style, cut all the potatoes open and arrange them on a large platter. Add all the toppings communally and let people grab portions.
This works well for smaller groups or when you want more of a shared meal vibe. The Taco Baked Potatoes recipe is flexible enough to work either way.
13. Double-stuffed technique for next-level potatoes. If you want to get fancy, scoop out the cooked potato flesh, mix it with some of the taco meat and cheese, then stuff it back into the potato skins.
Wrap in foil and heat over the fire for 5 more minutes to warm everything through and melt the cheese. It’s extra work but creates a more cohesive stuffed potato experience. This makes them even better as food that makes good leftovers.
14. Keep extra taco meat warm for seconds. People will want to add more meat as they eat their potatoes. Keep the skillet of seasoned beef at the edge of the fire where it stays warm but doesn’t burn.
These are surprisingly filling, but appetites vary and having extra toppings available is always smart when feeding groups.
15. Breakfast leftover transformation. If you have leftover baked potatoes (fully loaded or plain), slice them up and fry them in a skillet the next morning for breakfast potatoes. Top with fried eggs and you’ve got a complete breakfast using last night’s leftovers.
This is one of those yummy supper ideas families love because it extends into the next meal seamlessly.
Pro tips for perfect campfire baked potatoes: Choose potatoes that are all roughly the same size so they finish cooking at the same time.
Don’t skip poking holes in the potatoes—explosions are real and messy. Oil and salt the skins for maximum crispiness and flavor.
Start checking at 45 minutes but don’t be surprised if larger potatoes need a full hour. Keep the coals replenished so your heat stays consistent throughout cooking.
You can speed up cooking time by partially microwaving potatoes at home before wrapping and finishing over the fire.
Make extra taco meat—it’s versatile and works for so many easy dinner recipes with stuff at home throughout your camping trip. For vegetarian taco potatoes, use seasoned black beans or a plant-based ground meat alternative.
Add a can of diced green chiles to your taco meat for extra flavor. These also work great on a camp stove using a Dutch oven—just arrange wrapped potatoes in the Dutch oven, cover, and cook for about an hour.
And remember: the potato-to-toppings ratio should heavily favor toppings.
Nobody wants a boring potato with a tiny dollop of stuff on top.
The magic of this Taco Potatoes recipe is that it’s classic camping food elevated with better flavors and more exciting toppings.
It’s substantial, customizable, and creates that fun interactive meal experience where everyone’s building their own creation and comparing results.
That’s the kind of camping dinner that people remember and request on future trips.