Description
Cheesy Taco Potatoes are a comforting and flavorful dish featuring tender baked potatoes loaded with seasoned taco meat, melty cheese, and fresh toppings. This savory recipe offers the perfect balance of cheesy, spicy, and hearty textures, making it an irresistible comfort food ideal for any meal or occasion.
Ingredients
Scale
Main Ingredients
- 4 medium-sized russet or Yukon Gold potatoes
- 1 lb ground meat or plant-based protein (beef, turkey, or meat alternative)
- 1 packet or 2 tbsp homemade taco seasoning (chili powder, cumin, garlic powder, paprika)
- 1 cup sharp cheddar cheese or Mexican cheese blend, shredded, divided
- 1 small onion, diced
- 2 cloves garlic, minced
Optional Toppings
- ½ cup sour cream
- 1–2 jalapeños, sliced
- 1 medium tomato, diced
- ¼ cup fresh cilantro, chopped
- Avocado slices
- Crushed tortilla chips
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick them several times with a fork. Place them directly on the oven rack and bake for 45-60 minutes until the potatoes are soft and fluffy inside.
- Make the Taco Filling: While the potatoes bake, heat a skillet over medium heat. Sauté the diced onions and minced garlic until fragrant, about 3-4 minutes. Add ground meat or chosen protein and cook until browned and cooked through. Stir in the taco seasoning and a splash of water, then simmer until the mixture thickens and becomes flavorful.
- Assemble the Potatoes: Once baked, slice each potato in half lengthwise and carefully scoop out part of the interior into a bowl, leaving enough inside the skins to maintain shape. Mix the scooped potato with the taco filling and half of the shredded cheese. Spoon this mixture back into the potato skins evenly.
- Bake with Cheese: Arrange the stuffed potatoes on a baking sheet lined with foil for easy cleanup. Generously sprinkle the remaining cheese on top. Bake for an additional 10-15 minutes or until the cheese is melted, bubbly, and golden brown.
- Garnish and Serve: Remove the potatoes from the oven and add your choice of fresh toppings such as sour cream, chopped cilantro, diced tomatoes, sliced jalapeños, or avocado slices. Serve warm for best flavor and texture.
Notes
- Choose Russet potatoes for fluffy interiors ideal for stuffing or Yukon Golds for a buttery richness.
- Allow the taco filling to simmer and develop deep flavors before mixing with potatoes.
- Mix some cheese directly into the filling to achieve a gooey texture throughout; topping cheese creates a crispy, melted crust.
- Add fresh garnishes just before serving to keep their vibrant flavor and crunch.
- Line your baking sheet with foil to catch melty cheese drips and ease cleanup.
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 50 mg
Keywords: cheesy taco potatoes, baked potatoes, taco recipe, comfort food, Mexican-inspired, easy dinner, stuffed potatoes