If you love loaded baked potatoes and vibrant taco flavors, Taco Potatoes are about to become your new favorite comfort food. Imagine crispy-skinned russet potatoes bursting with fluffy insides, overflowing with zesty taco-seasoned beef, gooey melted cheddar, and all your favorite fixings. It’s a playful, hearty dish that brings taco night to the baked potato world, and every bite is a warm, flavor-packed celebration. Whether it’s a weeknight dinner or you’re treating friends to something unexpected, Taco Potatoes are easy to make and endlessly customizable for your favorite toppings!
Ingredients You’ll Need
Gathering your ingredients for Taco Potatoes couldn’t be simpler, but every item truly shines. Each element in this list brings something special to the dish, from comforting textures to bold flavors, so you don’t want to skip a single one.
- 4 medium russet potatoes: The perfect base for stuffing thanks to their fluffy centers and sturdy skins.
- 1 tablespoon olive oil: Gives the potato skins a crispy, golden finish you’ll love biting into.
- 1 pound ground beef: Adds rich, savory protein that carries those irresistible taco spices.
- 1 packet taco seasoning mix: Packs in all the bold, classic taco flavors without fussing over individual spices.
- 1/3 cup water: Helps the seasoning coat every bit of beef evenly and soak in fully.
- 1 cup shredded cheddar cheese: Melts beautifully over the warm potatoes for gooey, cheesy goodness.
- 1/2 cup sour cream: Adds a cool, tangy finish that balances the dish’s warmth.
- 1/2 cup salsa: A pop of bright, juicy freshness that keeps each bite lively.
- 1/4 cup chopped green onions: Lends a mild, crisp bite and a splash of color.
- 1/4 cup chopped fresh cilantro: Brings a fresh, herby note that’s classic for taco-inspired dishes.
- Salt and pepper to taste: Enhances all the flavors from start to finish.
How to Make Taco Potatoes
Step 1: Prepare and Bake the Potatoes
Start by preheating your oven to 400°F (200°C). Give your russet potatoes a good scrub under cold water, and then prick them several times with a fork — this helps steam escape so you get soft, fluffy centers. Rub each potato with olive oil and sprinkle generously with salt for flavor-packed, crispy skins. Arrange the potatoes on a baking sheet and let them bake for 45 to 60 minutes, or until a fork slides in easily and they feel tender to the touch.
Step 2: Brown the Beef
While the potatoes are working their magic in the oven, set a skillet over medium heat. Add your ground beef and cook, stirring and breaking it up, until it’s browned all the way through. This usually takes around 7 to 10 minutes. Don’t forget to drain off any extra fat — you want all the flavor, but not the grease.
Step 3: Season the Taco Meat
Sprinkle the taco seasoning evenly over the browned beef, then pour in the water. Stir everything together so the seasoning dissolves and completely coats the beef. Let the mixture simmer for about 5 minutes; you’ll see the sauce thicken up enticingly and the beef soak up all that zesty taco flavor.
Step 4: Build Your Taco Potatoes
Once your potatoes are ready and cool enough to handle, carefully slice each one open (don’t cut all the way through) and gently fluff the insides with a fork to create a little “bowl” for the toppings. Spoon the taco-seasoned beef right on top, piling it high. Sprinkle on a generous handful of shredded cheddar cheese so it melts from the heat of the potatoes and beef.
Step 5: Layer the Toppings
Dollop each potato with a spoonful of sour cream and a ladle of salsa for a cooling, tangy, and vibrant finish. Sprinkle with chopped green onions and cilantro just before serving so every bite is fresh and bursting with color. Now, you’re ready to dive into your Taco Potatoes while they’re deliciously warm!
How to Serve Taco Potatoes
Garnishes
Taco Potatoes practically beg for a finishing touch. I love scattering extra green onions, cilantro, or even a handful of sliced jalapeños for some kick. You could also add a few black olives or a squeeze of lime juice — play with the flavors that make your taco night special! The brighter and more vibrant your garnishes, the more inviting your plate will look.
Side Dishes
These loaded potatoes are pretty hearty on their own, but they pair wonderfully with sides like a crisp green salad, Mexican street corn (elote), or homemade guacamole and chips. If you want to round out your meal, a big bowl of lime-dressed slaw or a simple tomato and avocado salad brings refreshing crunch and balances out the richness of the Taco Potatoes.
Creative Ways to Present
For parties or game nights, try using small potatoes for bite-sized taco potato “boats” — perfect for a crowd. Another fun idea is to set up a Taco Potatoes bar with all the toppings in bowls, letting everyone pile on their favorites. If you want a colorful presentation, fan out the garnishes and add extras like chopped lettuce or pickled red onions right on top.
Make Ahead and Storage
Storing Leftovers
If you end up with leftover Taco Potatoes, simply let them cool, then transfer to an airtight container. Store in the refrigerator for up to 3 days. Keep the fresh toppings like cilantro and green onions separate if possible, so you can add them just before serving for the best flavor and color.
Freezing
While you can freeze the taco-seasoned beef filling, potatoes themselves tend to change texture in the freezer. If you plan ahead, freeze just the cooked and cooled ground beef topping in a freezer-safe bag for up to 2 months. When ready to serve, bake your potatoes fresh, then reheat the beef and assemble as usual.
Reheating
To reheat Taco Potatoes, place them on a baking sheet and warm in a 350°F (175°C) oven for 15–20 minutes, or until heated through. If you’re in a hurry, you can microwave them, but oven reheating helps the skin stay crisp. Don’t forget to refresh your toppings, adding things like cilantro and green onions after reheating for the brightest flavor.
FAQs
Can I make Taco Potatoes with sweet potatoes instead of russets?
Absolutely! Sweet potatoes add a subtle sweetness that works surprisingly well with the savory taco filling. Just follow the same instructions, and you’ll have a nutritious twist on this classic comfort food.
What other proteins work well for the filling?
Ground turkey, chicken, or even plant-based crumbles are delicious in Taco Potatoes. Feel free to get creative or use what you have on hand — the taco spices make pretty much any protein shine.
How can I make this dish vegetarian?
Swap the ground beef for your favorite meatless crumble or cooked black beans. The seasonings and toppings bring so much flavor, you won’t miss the meat at all!
Do the potatoes need to be pricked before baking?
Yes, pricking the potatoes with a fork is important so steam can escape while baking. This prevents them from bursting in the oven and helps create a tender, fluffy inside.
What are some extra toppings I can add for more taco flavor?
Try adding shredded lettuce, diced tomatoes, sliced black olives, jalapeños, pickled onions, or even crushed tortilla chips for extra crunch. Taco Potatoes love to be loaded up, so don’t hold back!
Final Thoughts
Taco Potatoes truly are a fun, hearty way to bring two classic comfort foods together — and they’re always a hit at my table. If you’re ready to shake up your next taco night, or just want to try something new and satisfying, I hope you give these a go. Your taste buds (and anyone you share with) will thank you!
Print
Taco Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
Taco Potatoes are a delicious twist on classic loaded baked potatoes, featuring a savory taco-seasoned ground beef topping with all your favorite taco fixings. These stuffed potatoes are perfect for a fun and flavorful dinner that the whole family will love.
Ingredients
For the Potatoes:
- 4 medium russet potatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Taco Topping:
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1/3 cup water
- 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
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the Potatoes: Scrub the potatoes, prick them with a fork, rub with olive oil, sprinkle with salt, and bake for 45–60 minutes until tender.
- Cook the Beef: Brown the ground beef in a skillet, drain excess fat, add taco seasoning and water, simmer for 5 minutes.
- Assemble: Slice open the cooked potatoes, fluff the insides, top with taco beef, cheese, sour cream, salsa, green onions, and cilantro.
- Serve: Serve the stuffed potatoes warm and enjoy!
Notes
- Try using sweet potatoes for a different flavor profile.
- Customize with additional toppings like jalapeños, olives, or lettuce.
- Substitute ground beef with turkey or vegetarian crumble for a different twist.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg
