Taco Potatoes are a dreamy mashup of two comfort food favorites: the humble baked potato and zesty, cheesy taco filling. This glorious dish delivers everything you love about a loaded baked potato—fluffy insides, crispy skin—combined with the satisfying flavors and toppings of taco night. Every bite is bursting with bold, savory flavors, cool creamy goodness, and fun fresh toppings. Whether you’re feeding a hungry family on a weeknight or entertaining friends on the weekend, these Taco Potatoes are guaranteed to win applause (and second helpings).

Ingredients You’ll Need

The beauty of Taco Potatoes is in their simplicity and the magic that happens when each ingredient plays its part. These kitchen staples come together to create a perfect blend of textures, colors, and irresistible flavors.

Russet potatoes (4 large): The starchy, fluffy flesh inside is ideal for stuffing and soaking up all those glorious toppings.
Ground beef (1 pound): A classic taco filling that delivers hearty protein and robust flavor; ground turkey or plant-based options also work great here.
Taco seasoning (1 packet): Your shortcut to bold, craveable flavor—look for a low-sodium version if you prefer.
Water (1/4 cup): Helps blend the seasoning into the beef for a saucy, flavorful filling.
Shredded cheddar cheese (1 cup): Melts beautifully over the hot potatoes, adding creamy, gooey richness.
Sour cream (1/2 cup): Adds cool, tangy creaminess that balances the warm, spicy filling.
Salsa (1/2 cup): Bring in freshness and a touch of acidity to brighten everything up.
Diced tomatoes (1/2 cup): Juicy pops of color and freshness in every bite.
Green onions (1/4 cup, chopped): Lend a gentle sharpness and crunch that lifts all the flavors.
Fresh cilantro (1/4 cup, chopped): A sprinkle of herbal goodness that screams “taco night!”
Olive oil (1 tablespoon): Creates that coveted crispy potato skin—don’t skip it!
Salt and pepper to taste: Essential for amplifying all the savory notes in your potatoes and taco filling.

How to Make Taco Potatoes

Step 1: Bake the Potatoes

Start with the foundations: Preheat your oven to 400°F. Scrub your russet potatoes clean and prick them a few times with a fork. This helps steam escape so you avoid any kitchen mishaps. Rub each potato with olive oil and sprinkle generously with salt—this ensures the skins turn crisp and flavorful. Line them up directly on the oven rack for maximum heat circulation and bake for 50 to 60 minutes, until they’re irresistibly tender inside. The aroma alone will make you impatient!

Step 2: Prepare the Taco Filling

While the potatoes are getting cozy in the oven, turn your attention to the taco meat. In a large skillet, cook your ground beef over medium heat until it’s deeply browned and crumbly, breaking it up as it cooks. Once browned, drain the extra fat for a lighter finish. Stir in the taco seasoning and water, simmering for five minutes until the mixture thickens and those taco spices infuse every morsel of beef. It’ll smell as good as your favorite taqueria!

Step 3: Assemble the Taco Potatoes

Once your potatoes are baked to fluffy perfection, let them cool for just a couple of minutes—you want them hot, but safe to handle. Carefully slice each one open lengthwise and fluff up the insides with a fork. This little step creates space for all that savory taco filling. Scoop generous spoonfuls of the seasoned beef into each potato, piling it high so every bite is loaded.

Step 4: Add the Toppings

Now for the best part: the toppings! Sprinkle shredded cheddar cheese over the hot taco meat so it melts into a gooey layer. Dollop on sour cream, spoon over salsa, scatter juicy diced tomatoes, then finish with a flourish of green onions and cilantro. The result is a rainbow of colors and flavors that will have everyone swooning at the table. Serve your Taco Potatoes while they’re still warm and watch smiles appear!

How to Serve Taco Potatoes

Garnishes

Amp up your Taco Potatoes with toppings that add both flavor and visual pizzazz. Try ripe avocado slices, fiery pickled jalapeños, or a squeeze of fresh lime for a citrusy zing. For crunch, scatter crushed tortilla chips or toasted pepitas. Customize to your heart’s content—this dish absolutely shines with creative garnishes!

Side Dishes

Taco Potatoes are a hearty meal on their own, but rounding out the plate with some easy sides makes dinner extra special. Think crisp-tender sautéed corn, a zingy black bean salad, or a cool bowl of watermelon for contrast. You could even serve these with a lively slaw or a simple cucumber salad to keep things fresh.

Creative Ways to Present

Have a little fun with Taco Potatoes by turning them into a DIY potato bar for parties or family gatherings. Lay out all the fillings and toppings buffet-style and let everyone customize their own masterpiece. Or, try mini versions using smaller potatoes for appetizer-sized bites—perfect for game days or potlucks!

Make Ahead and Storage

Storing Leftovers

Leftover Taco Potatoes keep beautifully. Store assembled potatoes in an airtight container in the fridge for up to three days. If you prefer, keep toppings like salsa and sour cream separate so the potatoes don’t get soggy.

Freezing

For longer storage, freeze the baked, unfilled potatoes and the taco meat filling separately. Let everything cool completely, wrap potatoes tightly, and freeze for up to two months. When it’s taco potato night, just thaw, reheat, and dress them up with your favorite toppings!

Reheating

To reheat, warm the potatoes in the oven at 350°F until hot, or microwave in short bursts. Heat the taco beef separately, then assemble and top as usual. A quick refresh under the broiler with cheese on top is particularly delightful—just be sure to add fresh toppings afterwards for the best results.

FAQs

Can I make Taco Potatoes vegetarian?

Absolutely! Simply substitute the ground beef with your favorite plant-based crumbles or seasoned black beans. The other components stay the same, and you’ll still get all those big, bold taco flavors in every bite.

What kind of potatoes are best for Taco Potatoes?

Russet potatoes reign supreme for this recipe because of their size and fluffy interior, but sweet potatoes or Yukon Golds work, too. Sweet potatoes give a lovely touch of sweetness that plays well with the taco spices.

Can I make Taco Potatoes ahead for a party?

Yes! Bake the potatoes and prepare the taco meat up to a day ahead. Store everything separately in the fridge, then reheat and set up a toppings bar for easy, delicious entertaining.

How do I make this dish lower in carbs?

For a lighter, lower-carb version, use baked sweet potatoes or even halved roasted zucchini boats filled with the taco beef and all your favorite toppings. You’ll still get that incredible taco potato experience!

What other toppings can I add?

The sky’s the limit! Try guacamole, sliced black olives, jalapeños, crushed tortilla chips, or a handful of shredded lettuce for extra crunch. Taco Potatoes are the perfect canvas for your favorite Tex-Mex extras.

Final Thoughts

Taco Potatoes are pure joy on a plate—fun, filling, and endlessly customizable. Give this recipe a try and watch it become an instant family favorite. Whether you keep it classic or pile on wild new toppings, Taco Potatoes are always a hit. Enjoy every bite!

Taco Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 13 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Taco Potatoes are a delightful twist on classic loaded baked potatoes, featuring seasoned ground beef, gooey cheddar cheese, and all your favorite taco toppings. Easy to make and customizable to suit your taste!

Ingredients

Scale

Main Ingredients:

4 large russet potatoes
1 pound ground beef
1 packet taco seasoning
1/4 cup water
1 tablespoon olive oil
Salt and pepper to taste

Toppings:

1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup salsa
1/2 cup diced tomatoes
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro

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Instructions

Preheat Oven: Preheat the oven to 400°F.
Bake Potatoes: Scrub and pierce potatoes, rub with olive oil and salt, then bake for 50-60 minutes until tender.
Cook Ground Beef: Brown ground beef in a skillet, drain excess fat, add taco seasoning and water, simmer for 5 minutes.
Prepare Potatoes: Slice open baked potatoes, fluff insides, fill with taco meat.
Add Toppings: Top with cheese, sour cream, salsa, tomatoes, green onions, and cilantro.
Serve: Serve warm and enjoy!