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A fully loaded baked potato topped with melted cheese, beef, sour cream, and corn chips, ready to be eaten

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Cowboy Stuffed Baked Potatoes with Corn Chip Crunch

Recipe by Chloe Davis

These hearty, all-in-one baked potatoes are loaded with a thick, chili-style beef and pinto bean filling, but it’s the finishing touches that set this version apart. A heavy handful of crushed corn chips and a drizzle of smoky chipotle crema add the perfect crunchy, tangy contrast to the melted cheddar and fluffy potato base.

  • Total Time1 hour 25 minutes
  • Yield4 stuffed potatoes (serves 4) 1x

Ingredients

Scale

The Potatoes

  • 3 slices thick-cut bacon, chopped
  • 1 tablespoon mild taco seasoning
  • 1/2 teaspoon kosher salt
  • 4 large russet potatoes (about 10 ounces / 280 g each), scrubbed and dried

The Cowboy Filling

  • 1 pound (450 g) lean ground beef (90/10)
  • 1 small yellow onion, diced (about 3/4 cup)
  • 1 poblano pepper or green bell pepper, diced
  • 2 tablespoons mild taco seasoning
  • 1 tablespoon tomato paste
  • 1 (15-ounce / 425 g) can pinto beans, rinsed and drained
  • 3/4 cup (115 g) frozen fire-roasted corn kernels
  • 1/2 cup (120 ml) beef broth

The Toppings

  • 1 1/2 cups (170 g) shredded sharp Cheddar cheese
  • 1/2 cup (120 g) sour cream
  • 1 teaspoon adobo sauce (from a can of chipotle peppers) or hot sauce
  • 1/2 cup (30 g) crushed corn chips (such as Fritos)
  • 2 scallions, thinly sliced

Instructions

  1. Crisp the bacon: Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil. In a large skillet over medium heat, cook the chopped bacon until crisp and the fat has rendered, about 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Pour the warm bacon drippings into a small bowl, leaving just a light film of fat in the skillet.
  2. Bake the potatoes: Stir 1 tablespoon of the taco seasoning and the kosher salt into the bowl of warm bacon drippings. Pierce each potato a few times with a fork to allow steam to escape, then rub the seasoned bacon fat all over the skins. Place the potatoes on the prepared baking sheet and bake until easily pierced to the center with a paring knife, 55 to 65 minutes.
  3. Brown the beef: About 15 minutes before the potatoes are done, return the reserved skillet to medium-high heat. Add the ground beef, diced onion, and poblano pepper. Cook, breaking the meat apart with a wooden spoon, until the vegetables have softened and the beef reaches 160°F (71°C) when checked with a food thermometer, about 7 to 8 minutes. Drain any excess grease if needed.
  4. Simmer the filling: Push the meat mixture to the edges of the skillet and add the remaining 2 tablespoons of taco seasoning and the tomato paste to the center. Cook for 1 minute until fragrant and darkened. Pour in the pinto beans, corn, and beef broth. Stir everything together and simmer over medium-low heat until the liquid reduces and coats the beef in a glossy sauce, 4 to 5 minutes. Remove from the heat and cover to keep warm.
  5. Assemble and serve: In a small bowl, whisk together the sour cream and adobo sauce. Transfer the hot potatoes to serving plates. Carefully slice them open lengthwise and squeeze the ends inward to push the fluffy insides up. Lightly mash the centers with a fork. Layer a spoonful of Cheddar into each potato, followed by a generous scoop of the hot beef filling, and the remaining Cheddar. Finish with a drizzle of the chipotle crema, the reserved crispy bacon, crushed corn chips, and scallions.

Notes

  • Why it works: Rubbing the potato skins with the seasoned bacon drippings serves a dual purpose—it crisps the exterior beautifully while infusing the skins with smoky flavor, making the potato shell just as delicious as the filling inside.
  • Make-ahead tip: The beef and pinto bean filling can be cooked up to 3 days in advance. Refrigerate it in an airtight container within 2 hours of cooking. Reheat it on the stovetop with a splash of water or broth until it reaches 165°F (74°C) while the potatoes bake.

Nutrition (per serving — estimates)

Calories: 850 | Total Carbs: 82g (Fiber: 13g, Sugar: 8g) | Fat: 36g (Saturated: 16g) | Protein: 49g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: Tex-Mex

Nutrition

  • Serving Size: 1 loaded potato
  • Calories: 850
  • Sugar: 8g
  • Fat: 36g
  • Saturated Fat: 16g
  • Carbohydrates: 82g
  • Fiber: 13g
  • Protein: 49g

Find it online: https://delicious.alfityan.org/2026/09/26/cowboy-stuffed-baked-potatoes-with-crispy-bacon-skins/