Cheesy Taco Potatoes

Introduction

Cheesy Taco Potatoes are a fun, flavorful twist on two classic comfort foods—tacos and baked potatoes. This easy weeknight recipe combines tender, baked Russet potatoes with savory, seasoned ground beef and gooey melted cheese for a dish that’s both hearty and satisfying. Perfect for busy families or casual dinner parties, these Cheesy Taco Potatoes are a crowd-pleaser that brings bold Mexican-inspired flavors straight to your table.

My recipe story

I’ve always loved simple comfort foods, and growing up, tacos and baked potatoes were two of my favorites. One busy weeknight, I wanted something that combined the best of both worlds. I took some leftover baked potatoes, topped them with seasoned ground beef and a generous layer of cheese, and baked them just long enough for the cheese to melt perfectly. That night, my family devoured every single one. Since then, Cheesy Taco Potatoes have become a staple in our household, perfect for dinners when time is tight but flavor is non-negotiable.

Ingredient breakdown

The beauty of this recipe lies in its simplicity. We start with 1 pound of lean ground beef. Choosing lean beef ensures that the filling is flavorful without being greasy, making it healthier while still keeping it deliciously savory. Seasoning is key, so I use 1 ounce of taco seasoning mix, which provides a perfect balance of spices like chili powder, cumin, paprika, and garlic. A splash of water helps the seasoning blend evenly with the meat, creating a slightly saucy texture that clings to each bite.

The potatoes are just as important. Russet potatoes are ideal for this recipe due to their fluffy interior and slightly crisp skin when baked. They act as the perfect base for the cheesy, meaty topping. You can adjust the number of potatoes depending on the size and appetite of your crowd—typically 4 to 6 medium Russet potatoes work well for 4 servings.

Of course, no Cheesy Taco Potato is complete without the cheese. While cheddar is classic, feel free to experiment with Monterey Jack, Colby, or a Mexican blend to suit your taste. The cheese melts into the potato and beef mixture, creating a creamy, irresistible layer that holds everything together beautifully. Optional toppings like sour cream, green onions, or diced tomatoes can add freshness and extra flavor, enhancing the overall dish.

Equipment you’ll need

• Baking sheet
• Aluminum foil (optional for easier cleanup)
• Large skillet
• Mixing spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Oven mitts
• Cheese grater (if using block cheese)

Step-by-step directions

1. Preheat your oven: Begin by preheating your oven to 400°F (200°C). While the oven heats, wash the Russet potatoes thoroughly to remove any dirt. Pat them dry with a towel, then pierce each potato a few times with a fork to allow steam to escape during baking, ensuring they cook evenly.
2. Bake the potatoes: Place the potatoes directly on the oven rack or on a lined baking sheet. Bake for 45 to 60 minutes, depending on the size, until the potatoes are tender when pierced with a fork. Baking the potatoes properly ensures a fluffy interior, which is perfect for holding the seasoned beef and cheese topping.
3. Cook the ground beef: While the potatoes are baking, heat a large skillet over medium heat. Add the lean ground beef and cook, breaking it apart with a spatula until it’s no longer pink. Drain any excess fat if necessary. This step ensures that your filling is rich in flavor without being overly greasy.
4. Add seasoning: Sprinkle the taco seasoning over the cooked beef and pour in 1/2 cup of water. Stir to combine, then simmer for 5–7 minutes until the mixture thickens slightly. The water helps the seasoning distribute evenly, creating a cohesive, flavorful filling for your potatoes.
5. Prepare the potatoes for topping: Once the potatoes are baked, remove them from the oven and let them cool slightly. Slice each potato in half lengthwise and gently fluff the insides with a fork, creating space for the beef and cheese mixture.
6. Assemble the Cheesy Taco Potatoes: Spoon the seasoned beef onto each potato half, filling them generously. Sprinkle a layer of shredded cheese on top, covering the meat evenly. The cheese will melt over the warm potato and beef, binding all the flavors together.
7. Bake to melt the cheese: Return the topped potatoes to the oven and bake for an additional 5–10 minutes, or until the cheese is fully melted and bubbly. This final baking step ensures that the dish is hot, cheesy, and ready to serve.
8. Add optional toppings: Remove the Cheesy Taco Potatoes from the oven and allow them to cool slightly before adding any fresh toppings like sour cream, diced tomatoes, chopped green onions, or jalapeños. These additions provide color, texture, and extra flavor to each bite.
9. Serve and enjoy: Plate the potatoes and serve immediately while warm. Pair with a simple side salad or Mexican-style rice for a complete, satisfying meal that’s sure to impress your family or guests.

Variations & substitutions

Cheesy Taco Potatoes are incredibly versatile. For a vegetarian version, swap the ground beef with cooked black beans, lentils, or a plant-based meat substitute. You can also experiment with different cheeses—Pepper Jack adds a spicy kick, while a blend of cheddar and mozzarella provides a rich, gooey texture. For a lighter option, consider using sweet potatoes instead of Russets, which bring a naturally sweet flavor that pairs beautifully with taco seasoning.

If you like extra toppings, think beyond the traditional: avocado slices, corn kernels, or even pickled jalapeños add an interesting twist. You can also adjust the seasoning—if you prefer a milder dish, reduce the amount of taco seasoning or opt for a homemade blend with less chili powder.

Storage, freezing & make-ahead

Cheesy Taco Potatoes can be made ahead of time and stored in the refrigerator for up to 3 days. Assemble the baked potatoes and beef mixture, then store them in an airtight container. When ready to serve, reheat in the oven at 350°F (175°C) until warmed through and the cheese is bubbly. For freezing, wrap individual potato halves in foil and place them in a freezer-safe container for up to 2 months. Reheat directly from frozen in the oven for best results.

Serving ideas & pairings

Serve Cheesy Taco Potatoes alongside a crisp green salad or Mexican rice for a complete meal. They also pair well with roasted vegetables, corn on the cob, or a light salsa fresca. For an extra indulgent twist, add guacamole and a dollop of sour cream on top. These potatoes also make a fantastic addition to a taco night spread, providing a hearty alternative to traditional tacos while still delivering all the classic flavors.

FAQ

1. Can I use sweet potatoes instead of Russets? Yes! Sweet potatoes offer a naturally sweet flavor and creamy texture, making them a delicious alternative.
2. Can I make this recipe vegetarian? Absolutely. Substitute the ground beef with black beans, lentils, or a plant-based meat substitute.
3. How do I store leftovers? Store cooled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
4. Can I prepare these ahead of time? Yes, you can bake the potatoes and prepare the beef mixture in advance. Assemble and bake just before serving.
5. What cheese works best? Cheddar is classic, but you can use Monterey Jack, Pepper Jack, or a Mexican blend for extra flavor.
6. Can I freeze Cheesy Taco Potatoes? Yes. Wrap individual potato halves in foil and freeze for up to 2 months. Reheat from frozen in the oven.

Final thoughts

Cheesy Taco Potatoes are a simple, comforting dish that transforms everyday ingredients into a hearty, crowd-pleasing meal. The combination of baked potatoes, seasoned ground beef, and melty cheese delivers a perfect balance of textures and flavors. Whether you’re cooking for a busy weeknight, a family gathering, or a casual dinner party, this recipe is versatile, easy to customize, and sure to become a staple in your dinner rotation. Give it a try, and watch these cheesy, taco-filled potatoes disappear from the plate in record time!

Cheesy Taco Potatoes

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• Author: Sarah White
• Total Time: 1 hour 10 minutes
• Yield: 4–6 servings 1x
• Diet: Gluten Free

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Description

Baked Russet potatoes loaded with seasoned ground beef and melted cheese for a quick, hearty, family-friendly dinner.

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Ingredients

Scale 1x2x3x

• 1 pound lean ground beef

• 4 to 6 medium Russet potatoes

• 1 ounce taco seasoning mix

• 1/2 cup water

• 1 cup shredded cheddar cheese (or cheese of choice)

• Optional toppings: sour cream, diced tomatoes, green onions, jalapeños

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Instructions

1. Preheat the oven to 400°F (200°C) and wash the potatoes. Pierce each potato several times with a fork.

2. Bake the potatoes directly on the oven rack or a baking sheet for 45–60 minutes, until tender.

3. While the potatoes bake, cook the ground beef in a skillet over medium heat until browned, breaking it apart as it cooks.

4. Drain excess fat if needed, then add taco seasoning and 1/2 cup water. Simmer for 5–7 minutes until slightly thickened.

5. Slice baked potatoes in half lengthwise and fluff the insides with a fork to create space for toppings.

6. Spoon the seasoned beef evenly onto each potato half and sprinkle with shredded cheese.

7. Return the potatoes to the oven for 5–10 minutes until the cheese melts and is bubbly.

8. Add optional toppings like sour cream, diced tomatoes, green onions, or jalapeños before serving.

Notes

Serve immediately for best flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, wrap individual potatoes in foil and reheat in the oven.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Baking & Stovetop
• Cuisine: American