Cheesy Taco Potatoes

Ingredients

Base ingredients

• 1 pound lean ground beef
• 4–6 medium Russet potatoes
• 1 packet (1 oz) taco seasoning
• 1/2 cup water

Toppings

• 1 cup sharp cheddar cheese, shredded
• 1/2 cup sour cream
• 1/4 cup green onions, chopped
• 1/2 cup fresh tomatoes, diced

Optional add‑ons

• Black beans, jalapeños, avocado, cilantro, or hot sauce (as you suggested)
• Salsa, guacamole, or shredded lettuce for extra taco vibes​

Equipment

• Baking sheet
• Large skillet
• Mixing spoon or spatula
• Forks for piercing and fluffing potatoes

Step‑by‑step instructions

Step 1: Bake the potatoes

Baking the potatoes until fluffy inside and crisp outside gives the best base for hearty toppings.​

1. Preheat your oven to 400°F (200°C).
2. Scrub the Russet potatoes well and pat dry.
3. Pierce each potato several times with a fork to let steam escape and prevent bursting.
4. For extra flavor and texture, rub the skins with a little olive oil and salt; this helps them crisp and taste great if you eat the skins.​
5. Place the potatoes directly on the oven rack or on a baking sheet and bake for 45–50 minutes, or until they’re fork‑tender and the skins give slightly when pressed.

Step 2: Cook the taco meat

While the potatoes bake, you can prepare the seasoned beef.​

1. Heat a large skillet over medium heat.
2. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and no longer pink.
3. Drain off any excess grease.
4. Stir in the taco seasoning packet and 1/2 cup water, mixing well to coat the meat.
5. Let the mixture simmer for about 5 minutes, stirring occasionally, until it thickens and the flavors meld.​

Step 3: Prep the toppings

1. Shred the cheddar cheese.
2. Chop green onions and dice fresh tomatoes.
3. Set out sour cream and any optional toppings (beans, jalapeños, avocado, cilantro, hot sauce) so everything is ready to assemble.

Building a topping station turns this into a fun, customizable meal where everyone can finish their potato their own way.​

Step 4: Build the cheesy taco potatoes

1. Once the potatoes are done, let them cool just enough to handle.
2. Carefully slice each potato open lengthwise.
3. Use a fork to gently fluff the insides to create a soft base for the toppings; you can add a pinch of salt or a little butter at this stage if you like.​
4. Spoon a generous amount of the hot seasoned taco beef over each fluffed potato.
5. Immediately top with shredded cheddar so it melts over the hot meat and potato.
6. Finish with sour cream, green onions, and diced tomatoes, plus any extra toppings you love.
7. Serve right away while the potatoes and meat are hot and the cheese is melty.