If you love the bold flavors of taco night but crave the comfort of a hearty baked potato, Taco Potatoes are about to become your new go-to dinner. This recipe brings together everything you adore about classic tacos—spiced beef, creamy cheese, zesty salsa, and fresh toppings—stuffed generously into fluffy, oven-baked russet potatoes. Each bite is a cozy, flavor-packed explosion perfect for a weeknight meal, a casual gathering, or even a fun twist for your next Taco Tuesday. Trust me, once you try Taco Potatoes, you’ll wonder how you ever lived without them!

Ingredients You’ll Need

What makes Taco Potatoes such a winner is how simple but impactful each ingredient is. Every item on this list brings something special—whether it’s a punch of flavor, a pop of color, or the perfect texture to make each potato irresistible.

Russet potatoes: Their starchy interior becomes fluffy and perfect for holding all those tasty fillings.
Olive oil: Just a little rub ensures the skins bake up deliciously crispy.
Ground beef: Rich and savory, this is the classic taco filling, but easy to swap for turkey or beans if you like.
Taco seasoning mix: The shortcut to deep, crave-worthy taco flavor in every bite.
Water: Helps the seasoning blend into a saucy, flavorful coating for the meat.
Shredded cheddar cheese: Melty, gooey cheese is a must for that classic taco finish.
Sour cream: A dollop adds coolness and creaminess that balances all the spice.
Salsa: Choose your favorite for a burst of fresh, tangy flavor.
Chopped tomatoes: Juicy, sweet, and bright—perfect for color and freshness.
Sliced green onions: These add a mild onion bite and a splash of vibrant green.
Chopped fresh cilantro: The ultimate finishing touch for a fresh, herbal note.
Salt and pepper: Essential for rounding out and enhancing all the flavors.

How to Make Taco Potatoes

Step 1: Bake the Potatoes

Preheat your oven to 400°F (200°C). Give your russet potatoes a good scrub and prick them a few times with a fork—this keeps them from exploding in the oven! Rub each potato lightly with olive oil for a crispier skin, then set them directly on the oven rack or on a baking sheet. Bake for 50 to 60 minutes, until the skins are golden and crispy and a fork slides in easily.

Step 2: Cook the Taco Meat

While the potatoes are baking, heat a skillet over medium and add your ground beef. Cook, breaking it up with a spoon, until it’s browned and no pink remains. Drain off any excess fat, then sprinkle in the taco seasoning mix. Add the water, stir, and simmer for about 5 minutes until the meat is coated in a thick, fragrant sauce.

Step 3: Fluff and Season the Potatoes

Once the potatoes are done, let them cool just enough to handle. Slice each one lengthwise, then use a fork to gently fluff the insides, making a cozy little bed for all your toppings. Don’t forget a sprinkle of salt and pepper at this stage to really bring out the potato’s flavor.

Step 4: Stuff and Top

Spoon a generous helping of taco meat into each fluffed potato. Pile on the shredded cheddar cheese while the potatoes are still hot so it melts beautifully. Top with a dollop of sour cream, a spoonful of salsa, juicy chopped tomatoes, sliced green onions, and a sprinkle of fresh cilantro. The combination of textures and flavors is pure magic!

Step 5: Serve Warm

Your Taco Potatoes are ready to devour! Serve them warm while the cheese is melty and all the toppings are fresh. Each potato is a complete meal in itself, but you can always go wild with extra toppings if you’re feeling adventurous.

How to Serve Taco Potatoes

Garnishes

The fun of Taco Potatoes is in the toppings! Try adding sliced jalapeños for heat, a scoop of guacamole for extra creaminess, or even some crushed tortilla chips for a delightful crunch. Let everyone build their own for a hands-on meal that’s a total crowd-pleaser.

Side Dishes

While these loaded potatoes are super satisfying on their own, they pair beautifully with simple sides. Think a crisp green salad, Mexican street corn, or a side of black beans and rice to round out the feast. For something lighter, fresh fruit is a refreshing contrast to all those savory flavors.

Creative Ways to Present

For parties or game days, try making mini Taco Potatoes with smaller potatoes or even potato halves—perfect for a finger-food buffet! Or, set up a DIY Taco Potato bar with all the toppings laid out, so guests can customize their spuds just the way they like.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though it’s rare!), simply store the assembled Taco Potatoes in an airtight container in the fridge. They’ll keep well for up to three days. To keep everything fresh, you can store the toppings separately and assemble when ready to eat.

Freezing

You can absolutely freeze Taco Potatoes for future meals! Wrap the stuffed (but untopped) potatoes tightly in foil and place in a freezer-safe bag. They’ll keep for up to 2 months. Add fresh toppings after reheating for the best texture and flavor.

Reheating

To reheat, unwrap and bake the potatoes in a 350°F oven until hot, about 20 minutes. For a quicker option, microwave on high for 3 to 4 minutes, checking the center for warmth. Add your cold toppings after reheating to keep everything tasting vibrant and fresh.

FAQs

Can I make Taco Potatoes vegetarian?

Absolutely! Swap the ground beef for seasoned black beans, lentils, or even a plant-based meat alternative. The seasoning and toppings still pack a ton of flavor, and nobody will miss the meat.

What potatoes work best for this recipe?

Russet potatoes are the top pick thanks to their fluffy interiors and sturdy skins, but Yukon Golds can work in a pinch if you prefer a creamier texture.

Can I use ground turkey instead of beef?

Definitely—ground turkey is a delicious, lighter alternative and works beautifully with the taco seasoning. Just cook it in the same way you would the beef.

How can I make this spicier?

Craving more heat? Add chopped jalapeños to the toppings, use a spicy salsa, or stir a pinch of cayenne pepper into the taco meat for an extra kick.

Are Taco Potatoes gluten-free?

Yes! As long as your taco seasoning mix is gluten-free, this recipe is naturally gluten-free—making it a perfect choice for those with dietary restrictions.

Final Thoughts

Taco Potatoes are the kind of dinner that brings everyone running to the table. Whether you stick to the classic toppings or get creative with your own spin, you’re in for a seriously satisfying meal. Give them a try and discover why Taco Potatoes are destined to become a regular in your dinner rotation!

Taco Potatoes Recipe

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4.6 from 24 reviews

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

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Description

Taco Potatoes combine the comforting heartiness of baked russet potatoes with the flavorful zest of seasoned ground beef and classic taco toppings, making for a filling and delicious gluten-free main course perfect for an easy dinner.

Ingredients

Scale

Potatoes

4 large russet potatoes
1 tablespoon olive oil
Salt and pepper to taste

Taco Meat

1 pound ground beef
1 packet (1 oz) taco seasoning mix
⅓ cup water

Toppings

1 cup shredded cheddar cheese
½ cup sour cream
½ cup salsa
½ cup chopped tomatoes
¼ cup sliced green onions
¼ cup chopped fresh cilantro

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Instructions

Prepare Potatoes: Preheat the oven to 400°F (200°C). Scrub the potatoes thoroughly and prick them several times with a fork to allow steam to escape. Rub the potatoes lightly with olive oil and place them directly on the oven rack or a baking sheet. Bake for 50 to 60 minutes until the skins are crispy and the potatoes are tender inside.
Cook Ground Beef: While the potatoes bake, heat a skillet over medium heat. Add the ground beef and cook, stirring and breaking it apart, until browned and cooked through. Drain excess fat to reduce greasiness.
Season the Meat: Stir in the taco seasoning mix and ⅓ cup water into the browned meat. Simmer the mixture for 5 minutes, stirring occasionally, until the sauce thickens and flavors meld together.
Prepare Potatoes for Filling: Once baked, remove potatoes from the oven and allow them to cool slightly. Slice each potato lengthwise, then fluff the inside with a fork to create space for the filling. Season the potato insides lightly with salt and pepper.
Assemble Taco Potatoes: Spoon the seasoned taco meat generously into each potato half. Top with shredded cheddar cheese, sour cream, salsa, chopped tomatoes, sliced green onions, and fresh cilantro as desired.
Serve: Serve the taco potatoes warm, allowing the cheese to melt slightly for the best flavor and texture experience.

Notes

Swap ground beef for ground turkey or black beans to create a vegetarian or leaner version.
Add guacamole, jalapeños, or crushed tortilla chips on top for extra flavor and crunch.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking, Stovetop
Cuisine: Mexican-American