Name: Cheesy Taco Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Tex-Mex
Ingredients: 4 large russet potatoes (about 1 kg); 1 lb (450 g) ground beef; 1 packet taco seasoning (30 g); 1 cup (240 ml) shredded cheddar cheese; 1 cup (240 ml) salsa; ½ cup (120 ml) sour cream; ¼ cup (15 g) chopped fresh cilantro; Optional Substitutions:; 1 can (400 g) black beans or 1 cup (240 g) cooked lentils for vegetarian version; Greek yogurt instead of sour cream

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There’s something deeply comforting about Cheesy Taco Potatoes. I love how this dish brings together tender, fluffy baked potatoes with bold, zesty taco flavors and melty cheddar cheese. It’s the kind of meal that warms the soul and fills the kitchen with the scent of spices, melted cheese, and home. Whether I’m serving this on a crisp autumn evening or at a casual family dinner, these taco-loaded potatoes never fail to satisfy.

Why You’ll Love This Recipe

Comfort Food at Its Best: Soft potatoes, seasoned meat, and gooey cheese? I don’t need more convincing.
Easy to Customize: I adjust the heat, swap proteins, or add veggies to match whatever I’m craving.
Great for Make-Ahead Meals: I can prep the components ahead of time and assemble just before baking.
Family-Friendly: Everyone at the table can load their potato with their favorite toppings.
Flavor-Packed and Filling: It’s hearty enough for dinner but feels special every time I serve it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes (or 1 kg)
1 lb (450 g) ground beef
1 packet taco seasoning (or 30 g)
1 cup (240 ml) shredded cheddar cheese
1 cup (240 ml) salsa
½ cup (120 ml) sour cream
¼ cup (15 g) chopped fresh cilantro

Optional substitutions

For a vegetarian version: use 1 can (400 g) black beans or 1 cup (240 g) cooked lentils
For a lighter twist: use Greek yogurt instead of sour cream

Directions

Bake the Potatoes
I preheat the oven to 400°F (200°C). After scrubbing the potatoes clean, I prick each one with a fork and bake them directly on the rack (or on a foil-lined sheet) for 45–60 minutes until fork-tender. Once done, I let them cool slightly.
Cook the Beef
While the potatoes bake, I heat a drizzle of olive oil in a skillet over medium-high heat. I add the ground beef, break it up with a spatula, and cook until browned—about 8–10 minutes. Then I stir in the taco seasoning and cook for a few more minutes, letting the spices bloom.
Assemble the Potatoes
I carefully slice each baked potato lengthwise, fluff the insides with a fork, and spoon in the seasoned beef mixture.
Add the Cheese
I top each potato generously with shredded cheddar cheese, then return them to the oven for another 10–15 minutes until the cheese melts and bubbles.
Finish and Garnish
Once the cheese is perfectly melted, I remove the potatoes from the oven. I top each one with a spoonful of salsa, a dollop of sour cream, and a sprinkle of fresh cilantro.

Servings and timing

This recipe serves 4 people.
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes

Variations

Protein Swap: I often use shredded rotisserie chicken or ground turkey for a lighter option.
Add Veggies: I like mixing in sautéed onions, corn, or bell peppers with the beef for extra flavor.
Spicy Kick: A few diced jalapeños or a sprinkle of cayenne makes this dish extra bold.
Cheese Blend: I swap in Monterey Jack or pepper jack for a different flavor profile.
Loaded Style: I top mine with diced avocado, chopped tomatoes, or even a drizzle of hot sauce.

Storage/Reheating

I store leftover assembled potatoes in an airtight container in the fridge for up to 3 days.
To reheat, I bake them at 350°F (175°C) for about 15–20 minutes or until heated through.
If I’m prepping in advance, I bake the potatoes and cook the filling ahead of time, then assemble and bake when ready.

FAQs

Can I make Cheesy Taco Potatoes ahead of time?

Yes, I bake the potatoes and prepare the beef mixture in advance. I assemble and bake with cheese just before serving for the freshest taste.

What if I don’t have taco seasoning?

I make my own with a mix of chili powder, cumin, garlic powder, onion powder, and paprika to taste.

How do I make this vegetarian?

I substitute the beef with black beans, lentils, or even sautéed mushrooms. I season them the same way for maximum flavor.

Can I freeze Cheesy Taco Potatoes?

Not ideal. Potatoes tend to get grainy after freezing. But the cooked beef filling freezes well—just thaw and reheat when ready.

What toppings go well with this dish?

I love adding avocado, sliced olives, green onions, hot sauce, or even crushed tortilla chips for extra crunch.

Conclusion

Cheesy Taco Potatoes are more than just a meal—they’re a memory in the making. Each bite is rich with flavor, comforting textures, and a customizable twist that lets me make it my own. Whether I’m feeding my family or making a cozy solo dinner, this recipe always hits the spot. It’s a little nostalgic, a lot delicious, and always worth coming back to.