Cheesy Taco Potatoes

A hearty, Mexican-inspired potato dish that combines crispy baked potatoes with savory taco meat and melty cheese for the ultimate comfort food.

Why You'll Love This Recipe

• Perfect fusion of two comfort foods: tacos and baked potatoes
• Great for using leftover taco meat or as a planned meal
• Customizable with your favorite taco toppings
• Budget-friendly family meal that's satisfying and filling
• Makes an impressive dinner party dish despite the simple preparation

Ingredients

For the Potatoes:

4 large russet potatoes: provides the hearty base, choose firm potatoes with minimal eyes
2 tablespoons olive oil: helps crisp the potato skin during baking
1 teaspoon kosher salt: enhances potato flavor and creates better texture

For the Taco Meat:

1 pound ground beef (80/20 mix): provides rich flavor, can substitute with turkey for a lighter option
1 packet taco seasoning (or 2 tablespoons homemade): delivers authentic taco flavor
1/2 cup water: helps distribute seasoning throughout the meat
1 small onion, diced: adds aromatic base and natural sweetness

For Topping:

2 cups shredded Mexican-blend cheese: creates the gooey, melty finish
1/4 cup sour cream: adds cooling creaminess
2 green onions, sliced: provides fresh, mild onion flavor and color
1 medium tomato, diced: adds fresh acidity and brightness
1 avocado, sliced: contributes creamy richness and healthy fats
Handful of fresh cilantro, chopped: delivers herbaceous notes and color
Hot sauce to taste: customizes the heat level

How To Make Cheesy Taco Potatoes

Preheat oven to 400°F (200°C).
Scrub potatoes thoroughly under running water, then pat dry.
Poke each potato several times with a fork to allow steam to escape during baking.
Rub potatoes with olive oil and sprinkle with kosher salt.
Place potatoes directly on the oven rack and bake for 45-60 minutes until skin is crispy and inside is tender when pierced with a fork.
While potatoes bake, brown the ground beef and diced onion in a large skillet over medium heat for 5-7 minutes, breaking up the meat into crumbles.
Drain excess fat if necessary.
Sprinkle taco seasoning over the meat and add water.
Stir well and simmer for 3-5 minutes until the liquid reduces and the sauce thickens.
When potatoes are done, remove from oven and let cool slightly (about 5 minutes).
Cut each potato lengthwise and gently press ends to open up the potato.
Fluff the inside with a fork.
Spoon taco meat evenly over each potato.
Top generously with shredded cheese.
Return potatoes to the oven for 5 minutes or until cheese is fully melted.
Remove from oven and top with sour cream, green onions, diced tomato, avocado slices, and cilantro.
Serve immediately with hot sauce on the side.

Notes and Tips

For extra crispy potato skins, rub with a little salt before oiling and baking.
Prepare the taco meat a day ahead to deepen flavors and speed up dinner prep.
For a fun party idea, create a "taco potato bar" with various toppings so guests can customize their own.
Vegetarian option: substitute the beef with black beans, pinto beans, or plant-based meat alternatives.
Make it loaded: add black beans, corn, jalapeños, or black olives for more texture and flavor.
The potatoes can be baked in advance and reheated at 350°F for 15-20 minutes before adding toppings.
For meal prep, store the baked potatoes and taco meat separately, then assemble and reheat when ready to eat.

Nutrition and Serving Information

Servings: 4 main dish portions
Prep time: 15 minutes
Cook time: 1 hour
Cuisine: Mexican-American fusion
Dietary notes: Can be adapted for gluten-free (check taco seasoning ingredients)
Calories: Approximately 550-650 calories per serving (with moderate toppings)

These Cheesy Taco Potatoes bring together the best of two comfort food worlds! Whether for a weeknight family dinner or a casual gathering with friends, this satisfying meal is sure to become a regular request in your home.