Taco Potatoes are a delightful fusion of two comfort food classics: the hearty baked potato and the zesty taco. By combining the fluffy interior of a baked potato with seasoned taco meat and a variety of toppings, I create a satisfying meal that's both versatile and easy to prepare. Whether I'm serving it for a weeknight dinner or a casual gathering, this dish always hits the spot.

Why I Love This Recipe

I appreciate how Taco Potatoes offer a customizable meal that caters to various tastes and dietary preferences. The base of a baked potato provides a neutral canvas, allowing me to get creative with toppings and fillings. It's also a budget-friendly option, using ingredients I often have on hand. Plus, it's a fun way to switch up taco night without sacrificing flavor.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large russet potatoes, scrubbed and dried
1 tablespoon olive oil
Salt and pepper to taste
1 pound ground beef (or turkey/plant-based alternative)
2 tablespoons taco seasoning (store-bought or homemade)
½ cup water
1 cup shredded cheddar or Mexican blend cheese
½ cup salsa
½ cup sour cream
¼ cup chopped green onions
Optional toppings: black beans, corn, avocado, jalapeños, cilantro, pico de gallo, hot sauce

Directions

Bake the Potatoes: I preheat my oven to 400°F (200°C). After scrubbing and drying the potatoes, I pierce them several times with a fork. Then, I rub them with olive oil, sprinkle with salt, and place them directly on the oven rack. I bake for about 50 minutes, or until they're tender when pierced with a fork.
Prepare the Taco Meat: While the potatoes are baking, I cook the ground beef in a skillet over medium heat until browned. I drain any excess fat, then add the taco seasoning and water. I stir to combine and let it simmer for about 5 minutes, until the sauce thickens.
Assemble the Taco Potatoes: Once the potatoes are done, I remove them from the oven and let them cool slightly. I slice each potato open lengthwise and fluff the insides with a fork. Then, I spoon the taco meat into each potato, followed by shredded cheese, salsa, sour cream, green onions, and any additional toppings I desire.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Variations

Vegetarian: I substitute the ground beef with black beans, lentils, or a plant-based meat alternative.
Spicy: For an extra kick, I add diced jalapeños or a drizzle of hot sauce.
Low-Carb: I replace the potato with roasted cauliflower steaks for a lighter option.
Sweet Potato Base: Using sweet potatoes adds a touch of sweetness that pairs well with the savory toppings.

Storage/Reheating

To store leftovers, I keep the components separate. I place the baked potatoes in an airtight container and refrigerate for up to 4 days. The taco meat can also be refrigerated separately for the same duration. When I'm ready to eat, I reheat the potato in the microwave or oven until warm, then reheat the meat and assemble with fresh toppings.

FAQs

What kind of potatoes work best for this recipe?

I find that large russet potatoes are ideal due to their fluffy interior and sturdy skin, which holds up well to the toppings.

Can I make this recipe ahead of time?

Absolutely. I often bake the potatoes and prepare the taco meat in advance. When it's time to serve, I simply reheat and assemble with fresh toppings.

How can I make this dish healthier?

To lighten it up, I use lean ground turkey or a plant-based protein, opt for low-fat cheese and sour cream, and load up on fresh veggies like lettuce, tomatoes, and avocado.

Are there dairy-free options for this recipe?

Yes, I use dairy-free cheese and sour cream alternatives, which are readily available in most grocery stores.

Can I cook the potatoes in an air fryer?

Certainly. I cook the potatoes in the air fryer at 400°F (200°C) for about 35-45 minutes, flipping halfway through, until they're tender and the skin is crispy.

Conclusion

Taco Potatoes are a versatile and satisfying meal that combines the best of two beloved dishes. Whether I'm catering to different dietary needs or simply looking for a new twist on taco night, this recipe delivers on flavor and comfort. It's a staple in my meal rotation, and I love how easily I can adapt it to suit any occasion.

Taco Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Dinner
Method: Baking, Skillet
Cuisine: American, Tex-Mex

Print Recipe

Description

Taco Potatoes combine the heartiness of baked potatoes with the bold flavors of taco night. This easy, customizable recipe features seasoned ground beef (or plant-based options), cheese, and all your favorite toppings. Perfect for a weeknight dinner or casual gathering!

Instructions

Bake the Potatoes: Preheat oven to 400°F (200°C). Pierce potatoes with a fork, rub with olive oil, sprinkle with salt, and bake directly on the oven rack for 50 minutes or until tender.
Prepare Taco Meat: Brown ground beef in a skillet over medium heat. Drain fat, add taco seasoning and water, and simmer for 5 minutes until thickened.
Assemble: Slice open baked potatoes, fluff the inside, then top with taco meat, cheese, salsa, sour cream, green onions, and any desired toppings.