Cheesy Taco Potatoes transform simple baked potatoes into a hearty family dinner that has everyone asking for seconds. These loaded beauties combine fluffy russet potatoes with seasoned taco meat, melted cheddar, and all your favorite toppings for a meal that comes together in just over an hour. I discovered this recipe during a particularly hectic soccer season when I needed something more exciting than plain tacos but just as easy.
Table of Contents
Ingredients for Cheesy Taco Potatoes
I always choose firm russet potatoes for this recipe because they bake up fluffy and hold toppings beautifully without getting soggy. Look for potatoes that feel heavy for their size with minimal blemishes. In my experience, using quality ground beef here makes a noticeable difference in the final dish, even though it’s a simple recipe.
- 4 large russet potatoes
- 1 lb ground beef (I recommend 85/15 lean for best flavor without excess grease)
- 1 packet taco seasoning
- 2/3 cup water (for taco seasoning)
- 1 cup shredded cheddar cheese (sharp cheddar is my preference for richer flavor)
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup diced tomatoes (I usually seed them to prevent sogginess)
- 1/4 cup sliced black olives
- 1/4 cup chopped cilantro
- 1 tbsp olive oil
- Salt and pepper to taste
Step-by-Step Instructions
I recommend piercing the potatoes well before baking to allow steam to escape and prevent any bursting. This simple step ensures perfectly cooked potatoes every time.
Step 1: Preheat your oven to 400°F. Scrub the potatoes under cool running water and pat completely dry with a kitchen towel. Use a fork to pierce each potato 6-8 times all around, then rub with olive oil and season generously with salt and pepper. Place on a baking sheet and bake for 45 minutes until a fork slides through easily with no resistance.
Step 2: While the potatoes bake, heat a large skillet over medium heat. Add the ground beef and cook for 6-8 minutes, breaking it up with a spatula until no pink remains and the meat is nicely browned. Drain excess fat by tilting the pan and spooning it out.
Step 3: Add the taco seasoning to the beef along with 2/3 cup water (or follow packet directions). Stir well and let simmer for 5 minutes until the sauce thickens and coats the meat. Remove from heat and set aside.
Step 4: When potatoes are tender and easily pierced, remove from oven and let cool for 2-3 minutes. Cut a deep lengthwise slit in the top of each potato, then gently squeeze the ends to open it up and fluff the inside with a fork. This creates more surface area for toppings to nestle into.
Step 5: Spoon the seasoned beef generously into each potato, then top with shredded cheddar cheese. Return to the oven for 5 minutes, watching closely, until the cheese melts completely and starts to bubble.
Step 6: Remove from oven and add dollops of sour cream, then finish with green onions, diced tomatoes, black olives, and fresh cilantro. Serve immediately while hot.
Perfect Side Dishes for Cheesy Taco Potatoes
These loaded potatoes are hearty enough to stand alone, but pairing them with lighter sides creates a well-rounded meal with textural variety and complementary flavors.
Crisp Garden Salad: A simple salad with romaine, cucumbers, and cherry tomatoes dressed in tangy vinaigrette cuts through the richness of the cheese and beef, adding refreshing crunch that balances each bite perfectly.
Mexican Street Corn: Grilled or roasted corn tossed with cotija cheese, lime, and chili powder brings sweet, smoky notes that complement the savory taco flavors while adding a fun, festive element to your dinner table.
Black Beans and Rice: This protein-packed side adds extra fiber and creates a more filling meal. The creamy beans pair beautifully with the fluffy potatoes and can even be spooned on top for extra heartiness.
Tortilla Chips with Fresh Salsa: Crunchy chips and fresh pico de gallo give everyone something to munch on while the potatoes finish baking, and the acidity of the salsa brightens the entire meal.
Cheesy Ranch Potatoes: If you’re feeding a crowd and want even more potato goodness on the table, this side brings different flavor notes with ranch seasoning and makes for an impressive spread.
Hearty Cheddar Garlic Herb Potato Soup: For cooler evenings, serve this soup alongside for a potato-lovers feast that warms you from the inside out.
Storage & Serving Tips
Store leftover assembled potatoes in an airtight container in the refrigerator for up to 3 days. The toppings may become slightly soggy, but they’ll still taste delicious. For best results, I recommend storing the components separately if you know you’ll have leftovers.
Reheat potatoes in the microwave for 2-3 minutes or in a 350°F oven for 12-15 minutes until heated through. The oven method helps restore some crispness to the potato skin. You can also prep the baked potatoes and taco meat ahead of time, then assemble and add cheese just before serving for an ultra-quick weeknight solution.
These potatoes are incredibly versatile throughout the week. Leftover taco meat works perfectly in taco rice bowls, quesadillas, or even ground beef enchiladas. Pro tip: make extra potatoes to turn into loaded shepherd’s pie baked potatoes by topping with different ingredients for variety throughout the week.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey or chicken works perfectly and makes this dish a bit leaner. Just add an extra tablespoon of oil to the pan since poultry is less fatty than beef.
How do I know when the potatoes are fully cooked?
The potatoes should feel tender when gently squeezed with an oven mitt, and a fork should pierce through the center easily with no resistance. Undercooked potatoes will feel firm in the center and won’t fluff properly.
Can I make this vegetarian?
Yes! Replace the ground beef with one 15-ounce can of black beans (drained and rinsed) or 1 cup cooked lentils seasoned with the same taco spices. You’ll get similar texture and protein without the meat.
Cheesy Taco Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 400°F. Scrub the potatoes under cool running water and pat completely dry with a kitchen towel. Use a fork to pierce each potato 6-8 times all around, then rub with olive oil and season generously with salt and pepper. Place on a baking sheet and bake for 45 minutes until a fork slides through easily with no resistance.
- While the potatoes bake, heat a large skillet over medium heat. Add the ground beef and cook for 6-8 minutes, breaking it up with a spatula until no pink remains and the meat is nicely browned. Drain excess fat by tilting the pan and spooning it out.
- Add the taco seasoning to the beef along with 2/3 cup water (or follow packet directions). Stir well and let simmer for 5 minutes until the sauce thickens and coats the meat. Remove from heat and set aside.
- When potatoes are tender and easily pierced, remove from oven and let cool for 2-3 minutes. Cut a deep lengthwise slit in the top of each potato, then gently squeeze the ends to open it up and fluff the inside with a fork. This creates more surface area for toppings to nestle into.
- Spoon the seasoned beef generously into each potato, then top with shredded cheddar cheese. Return to the oven for 5 minutes, watching closely, until the cheese melts completely and starts to bubble.
- Remove from oven and add dollops of sour cream, then finish with green onions, diced tomatoes, black olives, and fresh cilantro. Serve immediately while hot.
Notes
