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Cheesy Taco Potatoes

Cheesy Taco Potatoes: Comfort Food Your Family Will Love

Cheesy Taco Potatoes are a comforting blend of fluffy potatoes and savory beef, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Russet Potatoes Feel free to substitute with sweet potatoes for a healthier spin.
For the Filling
  • 1 pound Ground Beef Can be swapped with black beans or lentils for a vegetarian touch.
  • 2 tablespoons Taco Seasoning Easily make your own with chili powder, cumin, garlic powder, and paprika.
For the Cheese
  • 1 cup Cheddar Cheese Try Monterey Jack or dairy-free alternatives if desired.
For the Topping
  • 1 cup Sour Cream Greek yogurt serves as a tangy, healthier option.
  • 1/4 cup Green Onions A fresh garnish that adds a crunchy texture.
  • 1 cup Tomatoes Add fresh diced tomatoes for a juicy contrast.
  • 1/4 cup Black Olives Feel free to skip them if you're not a fan.
  • 1/4 cup Cilantro Substitute with parsley if you’d prefer a different flavor profile.
Optional Extras
  • 1 jalapeño Jalapeños Spice it up in the filling or as a topping.
  • 1 medium Avocado Adds creaminess and healthy fats, perfect for topping.

Equipment

  • Oven
  • Skillet
  • Fork
  • Knife
  • Ramekins

Method
 

Step-by-Step Instructions for Cheesy Taco Potatoes
  1. Preheat your oven to 400°F (200°C) before placing russet potatoes inside.
  2. Give the russet potatoes a good rinse, pierce each potato a few times with a fork, then rub with olive oil and sprinkle with salt and pepper.
  3. Heat a skillet over medium-high heat, add ground beef and cook for 5-7 minutes until browned. Drain excess fat, stir in taco seasoning and simmer for 5 minutes.
  4. Remove baked potatoes from the oven, slice each in half lengthwise, and fluff the insides with a fork.
  5. Spoon the seasoned beef mixture into each potato half, then sprinkle cheddar cheese on top.
  6. Return filled potatoes to the oven and bake for another 10-15 minutes, until the cheese is bubbly and golden.
  7. Top with sour cream, diced tomatoes, sliced green onions, black olives, and cilantro. Serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Properly prick the potatoes before baking to avoid bursting. For richer taste, add cayenne or diced jalapeños. Store leftovers in the fridge for up to 3 days.

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