Loaded Cheesy Taco Potatoes

These cheesy taco potatoes transform humble baked potatoes into a complete meal by loading them with seasoned ground beef and all your favorite taco toppings. The crispy potato skin gives way to fluffy insides, creating the perfect base for the savory taco meat and melty cheese.

I started making these loaded potatoes when my kids were going through a picky eating phase. The familiar potato base with their favorite taco flavors was an instant hit, and now we enjoy this comforting dish at least twice a month.

Ingredients

• Russet potatoes: perfectly crispy on the outside and fluffy within making them ideal for stuffing
• Ground beef: 80/20 lean to fat ratio provides the best flavor while not being too greasy
• Taco seasoning packet: saves time but delivers consistent Mexican flavors throughout the meat
• Cheddar cheese: use sharp cheddar for the most flavor impact as it melts beautifully over the hot potatoes
• Sour cream: adds a cooling tanginess that balances the spiced meat perfectly
• Green onions: provide a mild onion flavor and fresh pop of color
• Diced tomatoes: bring freshness and acidity to cut through the richness
• Black olives: contribute a briny element that complements the other flavors wonderfully
• Fresh cilantro: brightens the entire dish with its distinctive herbal notes
• Olive oil: helps crisp the potato skins during baking for that delightful texture contrast

Step-by-Step Instructions

Prep The Potatoes:

Thoroughly scrub the russet potatoes under cool running water to remove any dirt, then completely dry them with paper towels. Using a fork, pierce each potato 8-10 times all over to allow steam to escape during baking. This critical step prevents potato explosions in your oven. Rub each potato generously with olive oil until fully coated, then sprinkle with salt and pepper, ensuring all sides are seasoned.

Bake To Perfection:

Place the prepared potatoes directly on the oven rack at 400°F for maximum airflow and crispiness. Alternatively, place them on a baking sheet lined with parchment paper. Bake for 45-55 minutes, depending on potato size. They should yield slightly when squeezed with an oven mitt and a knife should slide in easily when done.

Prepare The Taco Meat:

While potatoes bake, heat a large skillet over medium-high heat. Add the ground beef, breaking it into small pieces with a wooden spoon as it cooks. Continue cooking for 7-8 minutes until no pink remains. Drain the excess fat by tilting the pan and spooning it out or using a colander. Return meat to pan, add the taco seasoning and water according to packet instructions, usually about 1/4 cup. Reduce heat to medium-low and simmer for 5 minutes until the liquid reduces and the meat is thoroughly coated in seasoning.

Assemble The Loaded Potatoes:

Once potatoes have cooled enough to handle, about 5 minutes, cut a deep slit lengthwise through the top of each potato. Gently squeeze the ends toward the center to open the potato and create a pocket for fillings. Fluff the insides with a fork before adding fillings. Divide the seasoned beef equally among the potatoes, packing it in generously. Top each potato with 1/4 cup of shredded cheddar cheese, ensuring complete coverage for maximum melty goodness.

Melt And Garnish:

Return the beef and cheese-topped potatoes to the oven for 5 minutes until the cheese is completely melted and beginning to bubble. Remove from oven and immediately top each potato with a dollop of sour cream, followed by a sprinkle of green onions, diced tomatoes, black olives, and fresh cilantro. The heat from the potato will slightly warm the toppings while maintaining their fresh texture.

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The taco seasoning is truly the heart of this recipe. I discovered that warming the spices in the meat with a bit of water creates a much more flavorful result than simply sprinkling them on dry. My family always knows it's taco potato night when that distinctive aroma fills the kitchen, and they come running!

Recipe FAQs

→ Can I make these Cheesy Taco Potatoes ahead of time?

Yes! You can bake the potatoes and prepare the taco meat in advance. Store them separately in the refrigerator for up to 2 days. When ready to serve, reheat the potatoes in a 350°F oven for about 15 minutes, then add the warmed taco meat, cheese, and toppings.

→ What can I substitute for ground beef?

Ground turkey, chicken, or plant-based meat alternatives work well as substitutes. You can also use shredded chicken or black beans for a vegetarian option. The taco seasoning works great with any of these alternatives.

→ How can I make these potatoes spicier?

To add heat, mix diced jalapeños into the ground beef mixture, use pepper jack cheese instead of cheddar, add a sprinkle of red pepper flakes, or serve with hot sauce on the side. You can also look for spicy taco seasoning packets.

→ Can I use a different type of potato?

Russet potatoes are ideal because of their fluffy texture and sturdy skin, but you can substitute Yukon Gold potatoes for a creamier interior. Sweet potatoes offer a nutritious alternative with a different flavor profile that pairs surprisingly well with taco seasoning.

→ What side dishes pair well with Cheesy Taco Potatoes?

These potatoes are quite filling on their own, but they pair nicely with a simple green salad, Mexican street corn, or a light vegetable slaw. For a complete Mexican-inspired meal, serve with Spanish rice or refried beans on the side.

→ How should I reheat leftovers?

For best results, reheat in a 350°F oven for 15-20 minutes until warmed through. You can also microwave individual portions for 2-3 minutes, though the potato skin may not stay as crisp. Add fresh toppings like sour cream and cilantro after reheating.