Low Sodium Taco Baked Potatoes Recipe
These low sodium taco baked potatoes are made with simple ingredients, are easy to make, and are a wonderful full meal! Baked potatoes are loaded with low sodium spiced taco meat, and topped with your favorite taco toppings like sour cream, lettuce, tomatoes, and onions.
These potatoes are a wonderful family meal idea, and customizable to everyone’s preferences. Follow our step-by-step photos and directions below, and switch up your next taco night with these tasty loaded potatoes!
Want more low sodium potato recipes? Try our low sodium oven-baked fries, low sodium potato soup, and our favorite low sodium twice baked potatoes for a real treat!
I love having some fun with my recipes, and this dinner combines two of my favorite dishes: baked potatoes and tacos! I recently had some great loaded potatoes, and wanted to make a tasty low sodium version at home with taco-inspired flavors.
This recipe is simple to prepare, and easy to scale – you can double or even triple this recipe with almost no extra work. Bake your potatoes, saute up a batch of taco meat, and prep your favorite taco toppings!
Notes from Our Kitchen
- These potatoes are filling! One stuffed potato was a full meal for us 🙂
- You can use any kind of meat for the filling: ground beef, turkey, or ground chicken.
- You can prep the ingredients one night of the week, and reheat and assemble the potatoes during the week.
- They are hearty, filling, and pretty inexpensive to make.
- Cooks of any skill level can make these potatoes by following our step-by-step photos and instructions below.
Ingredients You’ll Need
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Russett potatoes are classic baking potatoes, and they are so good in this recipe! The trick is to coat them with a little olive oil before baking so the skin gets crisp and delicious in the oven.
For the taco meat, I use lean ground beef (90% or 93% lean) and saute it with chili powder, cumin, paprika, and oregano. And finishing the dish with fresh lime juice really adds a wonderful flavor. You won’t believe this spice blend is salt-free, it’s so flavorful!
For toppings, I used some low sodium Swiss cheese, sour cream, chopped lettuce and tomatoes, green onions, and low sodium picked onions on mine, but the possibilities are endless.
Additions and Substitutions
We have made these with sweet potatoes instead of regular potatoes and they are excellent! I highly recommend trying this recipe with both.
If you don’t have fresh lime juice, you could use bottled lime juice or fresh lemon juice.
More topping ideas! Add your favorite taco toppings to this dish, you can also use sliced jalapeno peppers, fajita vegetables, low sodium pickled carrots, low sodium shredded cheese or a low-salt queso blanco cheese, low sodium salsa, or fresh cilantro!
Step-By-Step Photos & Directions
Step 1: Preheat your oven to 425 degrees Fahrenheit. Line a sheetpan with parchment paper. Pierce each potato a few times with a fork. Place the potatoes and olive oil in a bowl and toss well to combine and coat the potatoes in the oil. Place the potatoes on the sheetpan and bake for 40-45 minutes or until potatoes can be pierced with a fork.
Step 2: While the potatoes are baking, make the taco meat. In a skillet, add the ground beef, and cook it until it’s completely browned. Add in the chili powder, cumin, paprika, and oregano. Mix well to combine, and set aside.
Step 3: Slice each potato down the middle, and place on a plate.
Step 4: Top each split potato with about ½ cup of taco meat.
Step 5: Top with your favorite toppings – I used 1 tablespoon shredded Swiss cheese, 2 tablespoons sour cream, diced tomatoes, shredded lettuce, sliced green onions, and pickled onions.
Step 6: Eat the potato with a fork and knife and get a lot of meat and toppings in each bite! Enjoy!
Recipe FAQs
I like using Russett potatoes, which are classic baked potatoes. You could also use yellow potatoes, white potatoes, or sweet potatoes for this dish as well. All are delicious!
Salsa, hot sauce, or a tomatillo sauce would be great additions. Or try our low sodium Mexican mole sauce!
If you have leftovers, you can store them in an airtight container in the refrigerator. I like to keep the potatoes and meat separate, but you could combine them if desired.
Expert Tips
- This recipe is a great way to use leftover taco meat! It’s a fun twist on traditional tacos, and one of our go-to weeknight dinners.
- Serve these up bar style – with all the toppings out on the counter so people can make and assemble their own.
More Low Sodium Potato Recipes
- Low Sodium Garlic Potatoes Recipe
- Low Sodium Greek Lemon Roasted Potatoes Recipe
- The best Low Sodium Potatoes O’Brien Recipe
- Low Sodium Crispy Smashed Potatoes Recipe
- Low Sodium Potato Salad Recipe (No Salt Added)
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Taco Baked Potatoes
Equipment
- Baking Sheet
- Skillet
Ingredients
- 4 Russett potatoes
- 1 tablespoon olive oil
- 1 lb ground beef or turkey or chicken
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon oregano
- 1 lime juiced
- Optional toppings: sour cream tomatoes, lettuce, or pickled onions.
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a sheetpan with parchment paper. Pierce each potato a few times with a fork. Place the potatoes and olive oil in a bowl and toss well to combine and coat the potatoes in the oil. Place the potatoes on the sheetpan and bake for 40-45 minutes or until potatoes can be pierced with a fork.
- While the potatoes are baking, make the taco meat. In a skillet, add the ground beef, and cook it until it’s completely browned. Add in the chili powder, cumin, paprika, and oregano. Mix well to combine, and set aside.
- Slice each potato down the middle, and place on a plate.
- Top each split potato with about ½ cup of taco meat.
- Top with your favorite toppings – I used 1 tablespoon shredded Swiss cheese, 2 tablespoons sour cream, diced tomatoes, shredded lettuce, sliced green onions, and pickled onions.
- Eat the potato with a fork and knife and get a lot of meat and toppings in each bite! Enjoy!
Notes
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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