If you’re anything like me, taco night is a weekly tradition—and honestly, I’d probably eat tacos every day if I could. But sometimes you want to shake things up a little while still holding on to those savory, spicy flavors we all crave. That’s where Cheesy Taco Potatoes come in.
This dish is a deliciously comforting hybrid that brings together two of my all-time favorites: loaded baked potatoes and classic taco flavors. It’s everything you love about taco night—zesty seasoned beef, melty cheddar cheese, fresh toppings—all piled on top of a tender, fluffy baked potato. I mean, what’s not to love?
I first made these on a whim one chilly weeknight when I had a bag of Russet potatoes that needed using and a serious craving for tacos. Let me tell you, the family went back for seconds, and it’s been in our regular dinner rotation ever since. It’s hearty, satisfying, and super easy to customize for picky eaters or whatever you have in the fridge.
So, whether you’re looking for a new way to spice up dinner or want something cozy for a relaxed weekend meal, these Cheesy Taco Potatoes are the answer. Let’s get right into it!
Ingredients You’ll Need
1 pound lean ground beef
4 to 6 medium Russet potatoes
1 packet (1 ounce) taco seasoning
1/2 cup water
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped green onions
1/2 cup diced tomatoes
Optional topping ideas: jalapeños, black olives, guacamole, shredded lettuce, or even a sprinkle of hot sauce if you’re feeling adventurous!
STEP 1: Bake the Potatoes
Let’s start with the base of this dish—the humble Russet potato. You’ll want to wash and scrub your potatoes thoroughly. No one wants dirt in their dinner, right?
Once they’re nice and clean, pierce each one a few times with a fork. This helps steam escape while they bake and keeps them from exploding in the oven. Yes, exploding potatoes are a real thing, and yes, I’ve learned that the hard way.
Place the potatoes directly on the oven rack (no need for foil or a baking sheet) and bake at 400°F (200°C) for 45 to 50 minutes. You’ll know they’re ready when a fork slides in easily and the skin starts to get a little crispy. That crispy skin? It’s totally underrated.
While those are baking away, let’s move on to the heart of our taco topping.
STEP 2: Cook the Taco Beef
In a large skillet over medium heat, add your lean ground beef. Cook it until it’s completely browned, breaking it apart with a spoon as it cooks. If there’s any grease left in the pan once the meat is done, go ahead and drain it off. We want flavor—not a greasy mess.
This is a good time to prep your toppings if you haven’t already. Chop those green onions, dice the tomatoes, maybe sneak a taste or two. I won’t tell.
STEP 3: Season the Meat
Now comes the part that makes this meat taste like tacos. Add your packet of taco seasoning and pour in 1/2 cup of water. Stir it all together until the beef is evenly coated. Let it simmer on low heat for about 5 minutes, or until the mixture thickens and all that seasoning goodness soaks into the meat.
By now, your kitchen should smell like taco night, and that’s always a good sign.
Cheesy Taco Potatoes: Bringing It All Together
Now that your kitchen is filled with the mouthwatering aroma of baked potatoes and seasoned taco beef, it’s time to bring this dish home. This is the part where everything comes together—and it’s honestly my favorite. There’s just something incredibly satisfying about slicing into a hot, fluffy potato and piling it high with all those bold, zesty toppings.
Whether you’re feeding a hungry family or just making dinner for two with leftovers for tomorrow, this next part is where Cheesy Taco Potatoes really shine. Let’s finish up the recipe and talk about a few fun ways to make it your own.
STEP 4: Assemble the Potatoes
Once your potatoes are finished baking, take them out of the oven and let them cool for just a few minutes. You want them to be cool enough to handle, but still warm and fluffy inside.
Grab a knife and slice each potato lengthwise down the center—don’t cut all the way through, just enough to open them up. Use a fork to gently fluff the inside of each potato. This creates a little “nest” for all that delicious taco meat to sit in.
Now for the fun part: spoon your warm, seasoned ground beef mixture over each potato. Be generous here! You want every bite to have that savory taco flavor.
STEP 5: Add Toppings and Serve
Once your beef is piled on, it’s time to finish things off with all the toppings. Sprinkle shredded cheddar cheese over the hot beef so it melts right into the meat. Then add a dollop of sour cream, a handful of chopped green onions, and a scoop of diced tomatoes for a pop of freshness.
Want to take it up a notch? Here are a few of my favorite topping ideas:
Jalapeños for a spicy kick
Black olives for a little briny contrast
Guacamole or sliced avocado for creaminess
Shredded lettuce for crunch
Hot sauce if you like to turn up the heat
Serve your Cheesy Taco Potatoes immediately while everything is still warm and gooey. Trust me, these are best when the cheese is melty and the potatoes are fresh out of the oven.
Tips & Variations
This recipe is incredibly flexible, which makes it perfect for picky eaters, weeknight dinners, or even serving a crowd.
Swap the Protein:
If you’re looking for a lighter option, try using ground turkey or chicken instead of beef. The taco seasoning works just as well and still delivers plenty of flavor.
Make It Vegetarian:
Want to skip the meat altogether? You can easily sub in a plant-based ground meat alternative, or go with a hearty black bean and corn mixture. Just season it with taco seasoning the same way, and you’re good to go.
Create a Taco Potato Bar:
Hosting friends or feeding a family with different tastes? Set up a DIY taco potato bar! Bake the potatoes ahead of time, keep the taco beef warm in a slow cooker or covered pan, and lay out all the toppings so everyone can build their own. It’s casual, fun, and everyone gets exactly what they want.
Make Ahead & Reheat Tips:
These potatoes are best fresh, but they do reheat surprisingly well. If you’re meal prepping or storing leftovers, keep the toppings separate and store the assembled potatoes in an airtight container in the fridge. Reheat in the microwave or oven, then add your fresh toppings before serving.
Cheesy Taco Potatoes: FAQs and Final Thoughts
By now, you’ve got a plate full of melty, hearty, flavor-packed Cheesy Taco Potatoes—and if you’re anything like me, probably a few happy (and very full) family members asking when you’ll make them again. Before we wrap things up, I wanted to answer a few of the most common questions that come up when making this recipe. Whether you’re trying it for the first time or planning to make it a regular favorite, these tips will help you get the best results every time.
Frequently Asked Questions
1. Can I make the potatoes ahead of time?
Yes! You can bake the potatoes a day in advance and store them in the fridge. When you’re ready to serve, just reheat them in the oven at 350°F until warmed through (about 15-20 minutes). Don’t forget to fluff the insides again before adding your toppings.
2. What’s the best way to reheat leftovers?
The microwave works great for a quick reheat—just make sure to cover the potato with a damp paper towel to keep it from drying out. You can also reheat in the oven at 350°F for about 10-15 minutes. Add fresh toppings after reheating for the best texture and flavor.
3. Can I use sweet potatoes instead of Russet potatoes?
Absolutely. Sweet potatoes add a slightly different flavor but pair really well with the taco seasoning and toppings. They’re also a great option if you’re looking to switch things up or add a little more nutrition.
4. What kind of cheese works best?
Sharp cheddar is classic and melts beautifully, but you can definitely mix it up. Try a blend of cheddar and Monterey Jack, or even pepper jack for a spicy kick. Anything that melts well will work.
5. Is this recipe gluten-free?
It can be! Just make sure your taco seasoning is certified gluten-free, and you’re good to go. Most other ingredients—potatoes, beef, cheese, veggies—are naturally gluten-free.
6. Can I freeze Cheesy Taco Potatoes?
I wouldn’t recommend freezing the fully assembled dish, as the texture of the potatoes can get a bit off. However, you can freeze the cooked taco meat separately and just bake fresh potatoes when you’re ready to eat.
7. How can I make this recipe spicy?
To kick up the heat, use a spicier taco seasoning, add chopped jalapeños or hot sauce, or mix a little cayenne pepper into the beef while it cooks. Pepper jack cheese also adds a nice spicy touch.
Final Thoughts: Why You’ll Love This Recipe Again and Again
There’s just something incredibly satisfying about meals that are simple to make, easy to customize, and a total crowd-pleaser—and Cheesy Taco Potatoes check all those boxes. Whether it’s a busy weeknight or you’re planning a casual get-together, this recipe brings the comfort of baked potatoes and the bold flavor of tacos together in the most delicious way.
One of my favorite things about this dish is how easy it is to make your own. You can keep it classic with beef and cheddar or get creative with toppings like guac, spicy salsa, or even crushed tortilla chips for a little crunch. The possibilities are endless, and that’s exactly what makes it such a winner in my kitchen.
If you try this recipe, I’d love to hear how you liked it—or what fun twists you came up with! Feel free to leave a comment, share your photos, or tag me if you post them. Recipes like this are all about sharing and enjoying, and I hope it becomes a staple in your home the way it has in mine.
Happy cooking—and even happier eating!
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Cheesy Taco Potatoes
Description
Cheesy Taco Potatoes are the ultimate comfort food mash-up. Perfectly baked Russet potatoes are loaded with seasoned taco meat, melty cheese, and your favorite toppings. It’s a quick and satisfying dinner that delivers all the flavors of taco night in a hearty, fork-ready form.
Ingredients
1 pound lean ground beef
4 to 6 medium Russet potatoes
1 packet (1 ounce) taco seasoning
1/2 cup water
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped green onions
1/2 cup diced tomatoes
Instructions
1️⃣ Bake the Potatoes
Wash and scrub the potatoes thoroughly. Pierce each one several times with a fork and place them directly on the oven rack. Bake at 400°F (200°C) for 45 to 50 minutes, or until the potatoes are tender and easily pierced with a fork.
2️⃣ Cook the Taco Beef
While the potatoes are baking, cook the ground beef in a skillet over medium heat until fully browned. Drain any excess grease from the skillet.
3️⃣ Season the Meat
Add the taco seasoning and 1/2 cup of water to the beef. Stir to combine, then let it simmer for about 5 minutes until the mixture thickens and the seasoning is fully absorbed.
4️⃣ Assemble the Potatoes
Remove the baked potatoes from the oven and let them cool slightly. Slice each potato open and fluff the inside with a fork to create space for the filling. Spoon the seasoned beef mixture over the potatoes.
5️⃣ Add Toppings and Serve
Top each potato with shredded cheddar cheese, a dollop of sour cream, chopped green onions, and diced tomatoes. Serve immediately while hot for a melty, savory bite.
Notes
You can substitute ground turkey or chicken for a lighter option. Customize with your favorite toppings like jalapeños, black olives, or guacamole for an even more loaded dish. These are great for casual dinners or as part of a taco bar for gatherings.
