Slow Cooker Baked Tater-Tacos Recipe!

Mona - Far From The Farm

October 29, 2025

Healthier taco night made easy! Slow Cooker Baked Tater-Tacos combine the comfort of jacket potatoes with all your favorite taco toppings!

Makes: 4 people

Approximate cost $10

Prep Time 10

Cook Time 10

Total Time 10 10

Servings: 4 people

Course: Dinner

Cuisine: American, British, Mexican

4 Large russet potatoes - 1 per peson
1 cup Water
1 1lb Ground beef - cooked, drained and seasoned with taco seasoning
Your favorite taco Fixings - i.e. sour cream, cheese, jalapeños, taco sauce, etc

Pour 1 cup of water into the bottom of your slow cooker. This helps create gentle steam that cooks your potatoes evenly and keeps the skins from drying out.
Rinse your potatoes well under cold water and scrub off any dirt. Using a knife, remove any bruises, green areas, or sprouts.
Using a fork, stab each potato several times all over to release steam as they cook. Then wrap each potato tightly in aluminium foil.
Place the foil-wrapped potatoes into the slow cooker. You can stack them if needed, just don’t overfill the pot.
For traditional slow cookers: Cook on HIGH for 6 to 8 hours or LOW for 10 to 12 hours depending on the size of your potatoes.
For Instant Pot slow cooker function: Cook on HIGH for 10 hours as it runs slightly cooler.
Your potatoes are ready when you can easily pierce through the center with a fork. If they still feel firm, give them another 30 to 60 minutes.
Cut each potato open and fluff the insides with a fork. Top with your favorite taco ingredients that go with the seasoned beef or turkey, such as salsa, shredded cheese, lettuce, avocado, sour cream, or jalapeños. Serve hot and enjoy!

If you’ve ever wondered which side of the foil to face inward, the shiny side reflects heat better while the dull side absorbs it.
For baking, it honestly doesn’t make much difference, but most people prefer the shiny side facing in toward the potato to retain more heat and moisture.
Choose medium to large russets for best texture. Smaller potatoes may overcook faster.
You can also use sweet potatoes for a fun twist. They pair beautifully with spiced taco meat and avocado.
If you like a crispier skin, carefully unwrap the potatoes, brush them lightly with olive oil, sprinkle a little salt, and place them under the broiler for 3–5 minutes until golden.

Store leftover baked potatoes in the fridge for up to 4 days. Reheat in the oven or air fryer for best texture.
Cooked taco toppings can also be stored separately and reheated when you’re ready to serve again.

Nutrition information is automatically calculated, so should only be used as an approximation.