Cheesy Taco Potatoes

Cheesy Taco Potatoes load crispy baked potatoes with seasoned taco meat, melty cheddar, and cool toppings like sour cream, tomatoes, and green onion. They taste like fully loaded tacos and a cozy baked potato rolled into one easy, family‑friendly dinner.​

Baking or air‑frying the potatoes until fluffy inside and crisp outside gives a perfect base for rich taco beef, while a quick packet of taco seasoning keeps the meat simple and flavorful. Add your favorite taco toppings to finish and you’ve got a customizable meal that’s great for busy nights or game day.​

Ingredients

Potatoes and beef

• 1 pound lean ground beef
• 4 to 6 medium Russet potatoes, scrubbed and dried
• 1 packet (1 ounce) taco seasoning
• 1/2 cup water​

Toppings (adjust to taste)

• 1–2 cups shredded cheddar or Mexican‑blend cheese
• Sour cream
• Diced tomatoes or salsa
• Shredded lettuce
• Sliced green onions or cilantro
• Pickled or fresh jalapeños (optional)​

Step‑by‑Step Instructions

1. Bake the potatoes

1. Heat oven to 400°F (200°C).
2. Poke each potato several times with a fork, rub lightly with oil, and sprinkle with salt.
3. Place directly on the oven rack or on a foil‑lined tray and bake 45–60 minutes, until skins are crisp and a fork slides in easily. Keep warm.​

2. Cook the taco meat

1. While potatoes bake, brown the ground beef in a skillet over medium heat, breaking it into crumbles.
2. Drain excess grease if needed.
3. Stir in taco seasoning and 1/2 cup water.
4. Simmer 5–10 minutes, stirring occasionally, until most of the liquid is reduced and the meat is well coated.​

3. Prep toppings

• Shred cheese and chop tomatoes, lettuce, and green onions.
• Set out sour cream, salsa, and any other toppings you like.​

4. Build the Cheesy Taco Potatoes

For each baked potato:

1. Slice lengthwise down the center without cutting all the way through, then gently squeeze the ends to open and fluff the inside with a fork.
2. Season the potato flesh lightly with salt and pepper if desired.
3. Spoon a generous amount of hot taco meat into the opening.
4. Top immediately with shredded cheese so it melts over the meat.
5. Finish with sour cream, tomatoes or salsa, lettuce, green onions, and jalapeños as desired.​

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