Cheesy Taco Potatoes

Cheesy Taco Potatoes are everything I crave in a comfort food—crispy baked potatoes loaded with seasoned ground beef, gooey cheese, and topped with zesty salsa and cool sour cream. They’re hearty, satisfying, and perfect for a cozy dinner or a fun lunch. I especially love serving these for casual get-togethers, where I know every plate will be scraped clean.

Why You’ll Love This Recipe

I can never resist the rich combination of melty cheese, savory taco meat, and fluffy potato. This recipe hits all the marks: it’s easy, incredibly flavorful, and totally customizable. Whether I’m feeding picky eaters or spice lovers, I can adjust the toppings to suit everyone’s tastes. And best of all, it brings a nostalgic comfort that makes me think of family dinners and warm kitchen memories.

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 shredded cheddar cheese
1 cup salsa
½ cup sour cream
¼ cup chopped fresh cilantro

Optional substitutions:

• Use black beans or lentils instead of beef for a vegetarian version
• Replace sour cream with Greek yogurt for a tangy, lighter twist

Directions

Bake the potatoes: I start by preheating the oven to 400°F (200°C). I scrub the potatoes clean, then prick them with a fork to let steam escape. I bake them directly on the oven rack (or on a foil-lined tray) for 45–60 minutes, until they’re fork-tender and golden.

Cook the beef: While the potatoes bake, I heat a drizzle of olive oil in a skillet over medium-high heat. I brown the ground beef, breaking it up with a spatula. Once browned, I stir in the taco seasoning and cook for another few minutes, letting all the spices bloom.

Prepare the potatoes for filling: After letting the baked potatoes cool slightly, I slice them lengthwise without cutting all the way through. I fluff the insides with a fork to make space for the filling.

Assemble: I spoon the seasoned beef into the potatoes, then generously sprinkle shredded cheddar cheese on top of each one.

Melt the cheese: I pop the stuffed potatoes back into the oven for 10–15 minutes, just until the cheese is melted and bubbling.

Top and serve: Once out of the oven, I finish each potato with a drizzle of salsa, a dollop of sour cream, and a sprinkle of fresh cilantro. Then I serve them hot and watch them disappear.

Servings and timing

Servings: Serves 4
Preparation time: 15 minutes
Cook time: 60 minutes (includes baking and broiling)
Total time: About 1 hour 15 minutes

Variations

I like playing with this recipe depending on what I have on hand. Sometimes I use sweet potatoes instead of russet for a sweeter base. When I’m in a spicy mood, I add jalapeños or hot sauce. I’ve even tried topping them with crushed tortilla chips or diced avocado for extra crunch and creaminess. Swapping in chicken or turkey instead of beef also gives a nice twist without losing the taco vibe.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I either microwave them for 1–2 minutes or bake them at 350°F (175°C) for about 10–15 minutes until warmed through. If the toppings are already on, I just add a little extra salsa or sour cream after reheating to freshen things up.

FAQs

Can I make this recipe ahead of time?

Yes, I often bake the potatoes and cook the beef in advance. I store them separately and assemble just before reheating and serving.

How do I make this vegetarian?

I simply swap the beef for black beans, lentils, or even plant-based meat. The seasonings and toppings still bring all the flavor.

Can I use a different type of cheese?

Definitely. I’ve used Monterey Jack, pepper jack, and even a Mexican cheese blend—whatever melts well and suits my taste.

Do I have to use russet potatoes?

Russets are great for their size and fluffy texture, but I’ve used Yukon Gold and even large sweet potatoes with delicious results.

How do I keep the potato skins from getting soggy?

I make sure not to wrap them in foil during baking. Letting the steam escape and allowing the skins to crisp directly in the oven helps a lot.

Conclusion

Cheesy Taco Potatoes are one of those go-to recipes I never get tired of. They’re warm, filling, and absolutely packed with flavor. Whether I’m making them for dinner, lunch, or party bites, they’re always a hit—and they always remind me why I love cooking in the first place. Simple ingredients, bold flavors, and lots of love in every bite.

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