Delicious Taco Potatoes Recipe for a Flavorful Meal

Taco potatoes are the crave-worthy comfort food mashup you didn’t know you needed. Imagine crispy, golden potatoes loaded with bold, zesty taco flavors — it’s everything you love about tacos, with a hearty twist. One bite, and you’ll be hooked. Ready to discover your new favorite dinner fix? Keep reading.

Ingredients

• 4 large russet potatoes
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pound ground beef
• 1 packet taco seasoning mix
• 2 tablespoons tomato paste
• 2 tablespoons water
• 1 cup shredded cheddar cheese
• 1 cup chopped lettuce
• 1 tomato diced
• 1 avocado sliced
• 1 cup sour cream
• 2 tablespoons chopped fresh cilantro
• 1 sliced jalapeño
• Salsa for serving

Equipment

• Baking sheet
• Large skillet
• Cutting board
• Sharp knife
• Mixing spoon
• Serving plates

Instructions

1. Preheat your oven: Set it to 425 degrees Fahrenheit. While it heats, scrub the potatoes well. You want those skins clean because they get nice and crisp in the oven.
2. Prep the potatoes: Pat them dry, then pierce each one with a fork 3 to 4 times. Rub with olive oil and sprinkle generously with salt and pepper. This not only seasons the potato but helps that skin develop a golden crust.
3. Bake the potatoes: Place directly on a baking sheet and let them bake for 45 minutes. They should feel soft in the center when pierced with a knife but firm enough to hold their shape.
4. Make the taco meat: While the potatoes bake, heat your skillet over medium-high. Add the ground beef and cook until no longer pink, breaking it up with a wooden spoon as it browns.
5. Season and simmer: Drain any excess grease, then stir in the taco seasoning, tomato paste, and water. Simmer for 3 to 4 minutes so everything melds and thickens. I like to let some bits get slightly crispy for texture.
6. Slice and fluff: When the potatoes are done, carefully slice each one down the top and use a fork to fluff and mash the insides slightly. This makes room for all that delicious filling.
7. Assemble: Spoon the flavorful taco meat generously into the potatoes. Then go wild with your toppings – cheese, lettuce, diced tomato, avocado slices, a dollop of sour cream, fresh cilantro, jalapeño rings, and a drizzle of salsa.
8. Serve and enjoy: These are best eaten warm and fresh, so gather everyone around and dig in while the cheese is melting and the flavors are still bold.

Nutrition per serving

Description

Taco potatoes are the ultimate mash-up of comfort food and crave-worthy Tex-Mex flavor. Imagine fluffy roasted or baked potatoes piled high with seasoned ground beef, melty cheese, and your favorite toppings like cool sour cream, creamy avocado, and fresh chopped cilantro. Each forkful delivers a warm and satisfying bite full of savory spice, rich textures, and a little zest – it is like your favorite taco night collided deliciously with loaded baked potatoes.

This dish feels like a little celebration on a plate. Whether you are hosting game day, feeding a hungry bunch after a long day, or simply putting together a fun weeknight meal, taco potatoes serve up bold flavors wrapped in cozy, soul-filled bites. They are hearty, filling, and endlessly customizable – like a build-your-own taco bar nestled inside golden baked potatoes. The crispy edges of the potato skins wrap around the tender centers, creating an earthy, filling base that complements the juicy meat and vibrant toppings perfectly.

Why You’ll Love This Recipe

Taco potatoes make dinner exciting and easy. The recipe comes together quickly with familiar pantry ingredients and simple techniques that even beginner cooks can master. It is an excellent way to use up leftover taco meat or baked potatoes, which makes it ideal for meal planning. These taco potatoes also offer a lot of creative freedom – keep it classic with cheese and salsa or load it up with beans, jalapeños, shredded lettuce, and hot sauce.

Not only is it easy to make and hard to mess up, taco potatoes are a fun and satisfying way to sneak in extra vegetables and protein. This dish is easily made gluten-free or vegetarian depending on your preference, making it a family-friendly dinner with wide appeal. If you are craving bold flavors and minimal fuss, these taco potatoes are going to be your new go-to.

Serving and Storage Tips

Leftover taco potatoes should be stored in an airtight container in the refrigerator for up to 3 days. For best results, store toppings separately to keep the potatoes from becoming soggy. Reheat in the oven at 350 degrees Fahrenheit for 15 to 20 minutes or microwave in 30-second increments until heated through.

To freeze, remove toppings and wrap the stuffed potatoes in foil or place them in a freezer-safe container. Freeze for up to 2 months. Defrost in the fridge overnight before reheating as described above.

To prep ahead, bake your potatoes and cook your taco meat in advance. When ready, simply reheat, assemble, and serve.

Recipe Notes

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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Taco Potatoes

Taco potatoes are a crave-worthy fusion of Tex-Mex tacos and loaded baked potatoes. Fluffy roasted potatoes are piled high with seasoned ground beef, melty cheese, and your favorite toppings for a cozy, hearty twist on taco night.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American Mexican Fusion

Servings 4 servings

Calories 520 kcal

Ingredients

  

1x2x3x

• 4 large russet potatoes
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pound ground beef
• 1 packet taco seasoning mix
• 2 tablespoons tomato paste
• 2 tablespoons water
• 1 cup shredded cheddar cheese
• 1 cup chopped lettuce
• 1 tomato diced
• 1 avocado sliced
• 1 cup sour cream
• 2 tablespoons chopped fresh cilantro
• 1 sliced jalapeño
• Salsa for serving

Instructions

 

• Preheat oven to 425°F (220°C). Scrub potatoes, pat them dry, and pierce each with a fork several times.
• Rub potatoes with olive oil and sprinkle with salt and pepper. Place on a baking sheet and bake for 45 minutes or until skins are crisp and potatoes are tender.
• While potatoes bake, heat a large skillet over medium-high heat. Add ground beef and cook until browned, breaking up with a spoon as it cooks.
• Drain excess fat if needed. Stir in taco seasoning, tomato paste, and water. Simmer for 3 to 4 minutes until well combined and slightly thickened. Remove from heat.
• Slice baked potatoes open down the center and fluff insides with a fork.
• Spoon generous portions of taco meat into each potato.
• Top with cheddar cheese, lettuce, tomato, avocado, sour cream, cilantro, jalapeño, and salsa as desired.
• Serve warm and enjoy.

Nutrition

Calories: 520kcalCarbohydrates: 42gProtein: 25gFat: 29gSodium: 850mgFiber: 6gSugar: 4g

Keyword baked potato, taco meat, comfort food, weeknight dinner, loaded potato, American Mexican Fusion

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