Get ready to fall in love with a weeknight meal that checks every box for flavor, comfort, and fun: Taco Potatoes. Imagine fluffy baked russet potatoes piled high with zesty taco-seasoned beef, smothered in melty cheddar, and finished with a colorful shower of fresh toppings. This dish takes the best of Tex-Mex tacos and tucks it all inside wholesome spuds for an easy dinner that the whole family will devour. Whether you’re feeding picky kids or hungry grown-ups, Taco Potatoes are bound to become your new favorite cozy-meets-celebratory recipe.
Ingredients You’ll Need
The beauty of Taco Potatoes lies in their simplicity—every ingredient is hand-picked for maximum flavor and that classic taco-night satisfaction. Fresh toppings, tangy sauce, and hearty potatoes all play a starring role and leave plenty of room for your own creative tweaks.
- Russet potatoes: Their sturdy skins and fluffy centers stand up perfectly to all those tasty taco fillings.
- Olive oil: A light rub helps crisp up the skins and enhances flavor during baking.
- Ground beef: The classic Tex-Mex base, bringing juicy richness to the filling.
- Taco seasoning: Use your favorite packet or homemade blend to infuse bold, familiar flavor with zero fuss.
- Water: Helps blend the seasoning and keeps the beef juicy and saucy.
- Shredded cheddar cheese: Melts over the hot filling, giving every bite a gooey, cheesy finish.
- Sour cream: Adds a creamy, tangy coolness that balances the spices.
- Salsa: Brings vibrant color and a kick of juicy freshness—choose your favorite style!
- Chopped green onions: Lively and crisp, they add a subtle bite and brightness up top.
- Chopped fresh cilantro: For a pop of herbal flavor that’s unmistakably Tex-Mex.
- Salt and pepper: Essential for perfect seasoning—taste and tweak as you go.
How to Make Taco Potatoes
Step 1: Bake the Potatoes
Preheat your oven to 400°F (200°C) and start by giving your russet potatoes a good scrub. Prick each potato several times with a fork to let steam escape, then rub them generously with olive oil. This ensures the skins turn golden and deliciously crisp. Arrange them on a baking sheet and bake for 45 to 60 minutes, or until a fork slides in easily and the insides are fluffy.
Step 2: Prepare the Taco Meat
While the potatoes are baking, heat a large skillet over medium heat. Add the ground beef and use a spoon or spatula to break it apart as it cooks, making sure it browns evenly on all sides. Once the meat is fully cooked, drain off any excess fat, then sprinkle in your taco seasoning and pour in a splash of water. Let it simmer for about five minutes so the flavors meld and the sauce thickens up around the beef.
Step 3: Fluff and Season the Potatoes
When your potatoes are perfectly baked, pull them from the oven and give them a few minutes to cool so you can handle them. Slice each potato open lengthwise and gently fluff the insides with a fork until they’re pillowy and inviting. Season the hot potato flesh with a pinch of salt and pepper to bring out their natural taste.
Step 4: Assemble the Taco Potatoes
Now comes the fun part—stuffing your Taco Potatoes! Spoon a generous portion of savory taco beef into each potato, letting it spill over temptingly. While the filling is still steaming, scatter plenty of shredded cheddar cheese on top so it melts into every nook and cranny.
Step 5: Add Toppings and Serve
Finish off your Taco Potatoes by dolloping each one with a swirl of sour cream, a spoonful of your chosen salsa, a sprinkle of green onions, and a handful of fresh cilantro. Serve them piping hot, and get ready for big smiles all around the table!
How to Serve Taco Potatoes
Garnishes
Take your Taco Potatoes from tasty to spectacular with a few simple garnishes. Sliced jalapeños, diced tomatoes, and fresh avocado or guacamole offer extra flavor and color. A squeeze of lime or a dash of hot sauce can also add a zesty twist to every bite.
Side Dishes
Taco Potatoes are hearty enough to stand on their own, but pairing them with a crisp green salad, Mexican street corn, or a scoop of black beans can turn dinner into a Tex-Mex feast. Chips and salsa, or a side of roasted veggies, round out the plate without stealing the spotlight.
Creative Ways to Present
Bring the fun by setting up a Taco Potatoes bar for your next gathering. Keep all your toppings in bowls and let everyone build their own masterpiece. For a party-friendly twist, try smaller potatoes for appetizer-sized stuffed spuds or scoop out the centers and serve the filling in potato “boats.”
Make Ahead and Storage
Storing Leftovers
If you end up with extra Taco Potatoes, don’t worry—they store wonderfully! Place cooled stuffed potatoes in an airtight container and refrigerate for up to three days. For best results, keep the fresh toppings out and add them just before reheating and serving.
Freezing
You can freeze the taco beef mixture separately for up to two months in a freezer-safe container, making weeknight dinners even faster. While baked potatoes can be frozen too, they’re best enjoyed fresh; if freezing, wrap them tightly and expect a slightly softer texture after thawing.
Reheating
To reheat Taco Potatoes, bake them in a 350°F oven, covered with foil, for about 15-20 minutes or until hot throughout. You can also use the microwave for a quick option. Add any cold toppings, like sour cream and salsa, after reheating for the freshest flavor and best texture.
FAQs
Can I make Taco Potatoes vegetarian?
Absolutely! Try swapping the ground beef for black beans, seasoned lentils, or a plant-based meat substitute. The recipe is just as delicious and satisfying—plus, it adds extra fiber and nutrients.
What kind of potatoes are best for Taco Potatoes?
Russet potatoes are the classic choice because their skins crisp up and their interiors get extra fluffy. If you want a slightly sweeter flavor, Yukon Gold potatoes also work beautifully.
Can I use ground turkey instead of beef?
Yes! Ground turkey is a lighter option that absorbs all the tasty taco spices just as well. You can also experiment with ground chicken or even shredded rotisserie chicken for a different twist on Taco Potatoes.
What toppings go well with Taco Potatoes?
The sky’s the limit! Besides the classics like cheese, sour cream, and salsa, try shredded lettuce, diced tomatoes, pickled onions, sliced olives, or a dash of your favorite hot sauce. Each addition brings new flavor and crunch.
Can I prepare any components ahead of time?
Definitely! The taco beef can be made a day or two in advance and kept in the fridge. Bake the potatoes just before serving for the best texture, then quickly reheat everything and let everyone pile on their favorite toppings.
Final Thoughts
If you’re searching for a cozy, smile-inducing dinner with Tex-Mex flair, give Taco Potatoes a try! They’re endlessly adaptable, deeply satisfying, and just plain fun to eat. Grab your favorite toppings and turn dinner into something special tonight.
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Taco Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
These Taco Potatoes are a delicious Tex-Mex twist on classic loaded baked potatoes. Tender baked russet potatoes are stuffed with seasoned taco meat, gooey cheddar cheese, creamy sour cream, zesty salsa, and fresh toppings for a hearty and satisfying meal.
Ingredients
Russet Potatoes:
4 large russet potatoes
Olive Oil Rub:
1 tablespoon olive oil
Taco Beef:
1 pound ground beef, 1 packet taco seasoning (or 2 tablespoons homemade), 1/4 cup water
Toppings:
1 cup shredded cheddar cheese, 1/2 cup sour cream, 1/2 cup salsa, 1/4 cup chopped green onions, 1/4 cup chopped fresh cilantro, salt and pepper to taste
Instructions
- Preheat the Oven:
- Cook the Taco Beef:
- Prepare the Potatoes:
Preheat the oven to 400°F (200°C). Scrub the potatoes clean, prick them with a fork, rub with olive oil, and place on a baking sheet. Bake for 45–60 minutes, or until tender.
While the potatoes are baking, cook the ground beef in a skillet over medium heat until browned and fully cooked, breaking it up as it cooks. Drain any excess fat. Add taco seasoning and water, then simmer for 5 minutes until the sauce thickens.
When the potatoes are done, let them cool slightly, then slice them open lengthwise and fluff the insides with a fork. Season lightly with salt and pepper. Spoon the taco beef mixture into the potatoes, then top with shredded cheese, sour cream, salsa, green onions, and cilantro. Serve hot.
Notes
- You can substitute ground turkey or black beans for a lighter or vegetarian version.
- Add guacamole, jalapeños, or hot sauce for extra flavor.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 520
- Sugar: 4g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 75mg
