If you’re searching for a fun twist on classic comfort food, the Taco Potatoes Recipe is an absolute game changer. Stuffed baked russet potatoes loaded with seasoned ground beef and topped with melted cheddar, cool sour cream, zesty salsa, and fresh herbs, this dish brings together all the vibrant flavors of a taco night in one satisfying package. It’s a hearty, family-friendly meal that feels cozy and indulgent while being surprisingly easy to make. Once you try this recipe, you’ll see why it has earned a special spot in the rotation for quick weeknight dinners or casual weekend feasts.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing its own flavorful role to build the perfect harmony of savory, spicy, creamy, and fresh elements in your Taco Potatoes Recipe.
- 4 large russet potatoes: The perfect starchy base that crisps on the outside and softens inside to absorb all those delicious toppings.
- 1 lb ground beef: Adds rich, meaty flavor and protein, making the dish hearty and filling.
- 1 tablespoon olive oil: For browning the beef evenly and developing deep flavor.
- 1 packet taco seasoning (or 2 tablespoons homemade): Brings the signature southwest spices and a punch of seasoning to the beef.
- 1/2 cup water: Helps to simmer the taco seasoning into the meat, making it juicy and tender.
- 1 cup shredded cheddar cheese: Melts perfectly over the hot potatoes, adding creamy and sharp deliciousness.
- 1/2 cup sour cream: Adds a cool, tangy contrast that balances the spices.
- 1/2 cup salsa: Brings freshness, a little acidity, and a touch of heat.
- 1/4 cup chopped green onions: Adds a crisp, oniony bite for texture and color.
- 1/4 cup chopped fresh cilantro (optional): Offers a burst of herbal brightness that lifts the entire dish.
- Salt and pepper to taste: Simple seasonings that enhance every ingredient perfectly.
How to Make Taco Potatoes Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 400°F. Give those russet potatoes a good scrub and prick them a few times all over with a fork—this helps steam escape while baking. Pop them directly onto the oven rack so they cook evenly, and bake for 45 to 60 minutes until you can easily pierce them with a knife. This step ensures the potato is perfectly tender inside, creating the ideal vessel for all your tasty fillings.
Step 2: Cook the Taco Beef
While the potatoes are baking, heat up olive oil in a skillet over medium-high heat. Add the ground beef and cook it until beautifully browned, breaking the meat apart with a spoon so it cooks evenly. Once browned, drain any excess grease to keep it from being greasy. Stir in the taco seasoning packet along with half a cup of water. Reduce the heat and let it simmer gently for about 5 minutes as the sauce thickens and the flavors meld into juicy perfection.
Step 3: Prepare the Potatoes for Filling
Once the potatoes come out of the oven, allow them to cool for a few minutes so they’re easier to handle. Slice a slit down the center of each potato and carefully fluff up the inside with a fork. This exposes all the soft potato flesh, making room for the taco beef to nestle in. Give the potatoes a little seasoning with salt and pepper at this stage to enhance their natural flavor.
Step 4: Assemble and Top
Spoon the flavorful taco beef generously into the fluffy potato cavities. Sprinkle shredded cheddar cheese on top while the potatoes are still hot so it melts wonderfully. Add dollops of sour cream and salsa, then scatter chopped green onions for crunch and color. If you love a bright herbal note, don’t skip on sprinkling some fresh cilantro. Serve immediately to enjoy every element warm and inviting.
How to Serve Taco Potatoes Recipe
Garnishes
Garnishes are where you can get creative and really personalize each plate. Fresh cilantro brings a fresh, zesty pop, while adding sliced jalapeños introduces a spicy kick if you crave heat. A spoonful of guacamole can add creamy richness that complements the taco beef beautifully. For an extra layer of flavor, a drizzle of your favorite hot sauce can amp up the excitement.
Side Dishes
To round out this hearty meal, consider pairing your Taco Potatoes Recipe with simple sides like a crisp green salad, Mexican street corn, or a light black bean salad. These options add freshness and vegetable goodness that balance the richness of the stuffed potatoes, creating a well-rounded dinner everyone will love.
Creative Ways to Present
Serve your Taco Potatoes Recipe on colorful plates with lime wedges for squeezing over. You can also assemble everything in a baking dish for a shareable family-style meal perfect for casual gatherings. To switch things up, scoop the potato filling into tortilla bowls or make mini versions using smaller potatoes for fun party appetizers.
Make Ahead and Storage
Storing Leftovers
Leftover Taco Potatoes keep beautifully in an airtight container in the refrigerator for up to 3 days. Store the beef mixture separately from the potatoes if possible to keep the textures fresh. When you’re ready to enjoy them again, simply reheat and assemble with fresh toppings.
Freezing
While the assembled stuffed potatoes don’t freeze as well due to the sour cream and salsa, you can freeze the cooked taco beef mixture for up to 3 months in a sealed container or freezer bag. Thaw in the fridge overnight before reheating and stuffing into freshly baked potatoes.
Reheating
For best results, reheat the potatoes and taco beef separately. Warm the potatoes in a 350°F oven for 15–20 minutes until heated through, and warm the beef gently on the stovetop. Then reassemble with fresh cheese and your favorite toppings to revive all the delicious flavors and textures.
FAQs
Can I use a different type of potato?
Russet potatoes are ideal because of their starchy, fluffy insides, but you can try Yukon Gold for a creamier texture. Just adjust the baking time to ensure they’re fully cooked through.
Is there a vegetarian version of the Taco Potatoes Recipe?
Absolutely! Swap out the ground beef for seasoned black beans or a plant-based meat substitute. The same taco seasoning works perfectly to keep all those bold flavors intact.
Can I prepare this recipe ahead of time?
You can bake the potatoes and cook the taco meat in advance, then store both separately in the fridge. When ready to eat, just reheat and assemble with fresh toppings for a quick meal.
What can I use if I don’t have taco seasoning?
A blend of chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper works well as a simple homemade substitute for taco seasoning.
How spicy is this dish?
The spice level depends on your taco seasoning and salsa choice. You can always control the heat by choosing mild salsa or leaving out spicy additions like jalapeños if you prefer a milder meal.
Final Thoughts
This Taco Potatoes Recipe is pure comfort food with a festive taco twist that’s sure to become a beloved favorite. It’s simple, flexible, and packed with layers of flavor that make every bite a little celebration. Whether you’re feeding a family or looking for a crowd-pleaser to share with friends, this recipe will impress and satisfy every time. I can’t wait for you to try it and experience just how fun and tasty loaded baked potatoes can be!
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Taco Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
Taco Potatoes are a delicious, hearty meal featuring oven-baked russet potatoes stuffed with seasoned ground beef and topped with cheddar cheese, sour cream, salsa, and fresh garnishes. This Mexican-American inspired dish offers a perfect blend of comforting flavors and textures, ideal for an easy weeknight dinner or taco night.
Ingredients
Potatoes
- 4 large russet potatoes
Beef Filling
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1/2 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 (optional)
- Salt and pepper to taste
Instructions
- Preheat and Bake Potatoes: Preheat your oven to 400°F (204°C). Scrub the russet potatoes clean and poke several holes in each with a fork to allow steam to escape. Place the potatoes directly on the oven rack and bake for 45 to 60 minutes, or until they are tender when pierced with a knife.
- Cook Ground Beef: While the potatoes bake, heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook, stirring and breaking it apart with a spoon, until the meat is browned and cooked through. Drain any excess grease to keep the filling flavorful but not greasy.
- Season Beef Mixture: Stir in the taco seasoning and water, then reduce heat to medium-low. Let the mixture simmer for 5 minutes, allowing it to thicken and absorb the seasoning fully.
- Prepare Potatoes for Stuffing: Once the potatoes are baked, remove them from the oven and let them cool slightly so you can handle them safely. Cut a slit down the center of each potato and use a fork to gently fluff the inside flesh. Season with a little salt and pepper.
- Assemble Taco Potatoes: Spoon a generous amount of the seasoned ground beef mixture into each potato. Top with shredded cheddar cheese, add a dollop of sour cream, spoon on some salsa, and garnish with chopped green onions and cilantro if desired.
- Serve Warm: Serve the taco potatoes immediately while warm for the best flavor and texture experience. Enjoy your flavorful, easy-to-make meal!
Notes
- For a lighter or vegetarian version, swap ground beef for ground turkey or black beans.
- Customize the toppings by adding jalapeños, guacamole, or hot sauce for extra flavor and heat.
- If you prefer softer skin, wrap the potatoes in foil before baking.
- To speed up cooking, you can microwave the potatoes for 5–7 minutes before baking.
