Taco Potatoes are a fun twist on two of my favorite comfort foods—tacos and potatoes! This dish combines crispy roasted potatoes with taco-seasoned ground beef or beans, topped with melty cheese, fresh salsa, and a dollop of creamy sour cream. It’s a simple, tasty meal that brings all the flavors of a taco into a warm, cozy potato base.
I love making this recipe when I want something easy but satisfying. The potatoes get nice and crispy on the outside while staying soft inside, and the taco seasoning adds just the right kick of flavor. Sometimes I like to add a little avocado or some chopped cilantro on top to brighten it up. It’s one of those dinners that’s family-friendly but also perfect for a quick weeknight meal.
My favorite way to enjoy Taco Potatoes is with a side of crunchy corn chips or a fresh green salad. It’s filling and hits all the right notes—a little spicy, cheesy, and fresh all at once. Whenever I make these, everyone asks for seconds, and I always find myself thinking how simple ingredients can come together to make something amazing and fun.
Key Ingredients & Substitutions
Baking Potatoes: Russet potatoes are ideal here because they have thick skins that get crispy and a fluffy inside. If you can’t find Russets, Yukon Golds work well too for a creamier texture.
Ground Beef: This adds rich flavor and protein. You can swap it with ground turkey, chicken, or a plant-based meat substitute for a lighter or vegetarian option.
Taco Seasoning: The seasoning mix is essential for that classic taco flavor. If you don’t have a packet, you can use a blend of chili powder, cumin, paprika, garlic powder, and onion powder instead.
Cheddar Cheese: Sharp cheddar melts nicely and gives a nice bite. Feel free to use Monterey Jack, Pepper Jack, or a Mexican cheese blend for a different twist.
Sour Cream & Fresh Toppings: Sour cream cools down the spice and adds creaminess. If you’re avoiding dairy, plain Greek yogurt is a great substitute. Fresh tomatoes, green onions, and cilantro add brightness and freshness.
How Can You Get Crispy Skin and Fluffy Potato Inside?
The key to perfect baked potatoes is in prep and baking time. Here’s a simple way to get crispy skin and soft insides:
- Wash and dry potatoes well — dry skin crisps better.
- Prick the potato a few times with a fork to let steam escape while baking.
- Rub the potatoes with olive oil and salt to encourage crisping and add flavor.
- Bake directly on the oven rack so heat surrounds the potato evenly, or use a baking sheet if you prefer.
- Bake at a high temperature (425°F/220°C) for about 45-60 minutes, depending on size.
- Test doneness by poking with a fork; it should slide in easily and the skin will look golden and crisp.
Following these steps helps balance that great contrast of crispy skin and fluffy potato — the perfect base for all your taco toppings!
Equipment You’ll Need
- Baking sheet or oven-safe dish – I like it because it lets the potatoes roast evenly and get crispy on the outside.
- Fork or knife – used to prick the potatoes so steam can escape during baking.
- Skillet or frying pan – perfect for cooking and browning the ground beef and onions.
- Wooden spoon or spatula – helps break up the meat and mix ingredients smoothly.
- Measuring cups and spoons – for the water and seasoning, making sure flavors are just right.
- Sharp knife – to carefully cut and fluff the potatoes once baked.
- Serving spoons – to easily top and serve the loaded potatoes.
Flavor Variations & Add-Ins
- Protein swap: Use cooked chicken, turkey, or black beans instead of beef for a different flavor and texture.
- Cheese options: Try Monterey Jack, Pepper Jack, or a blend of Mexican cheeses instead of cheddar for extra richness and spice.
- Veggie toppings: Add sautéed peppers, corn, or jalapeños to boost flavor and add a little heat.
- Spice it up: Mix a dash of hot sauce or chili flakes into the beef or drizzle on top for more heat.
How to Make Taco Potatoes
Ingredients You’ll Need:
For The Potatoes:
- 4 large baking potatoes (such as Russet)
- Olive oil, for brushing
- Salt and pepper, to taste
For The Taco Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (about 1 oz) taco seasoning mix
- 1/2 cup water
For The Toppings:
- 1 cup shredded cheddar cheese
- 1 cup diced fresh tomatoes
- 1/2 cup sour cream
- 2 green onions, thinly sliced
- Fresh cilantro, chopped for garnish
How Much Time Will You Need?
Total time is about 1 hour and 15 minutes. This includes around 45-60 minutes for baking the potatoes and about 15 minutes to prepare the taco filling and assemble the dish.
Step-by-Step Instructions:
1. Bake the Potatoes:
Preheat your oven to 425°F (220°C). Scrub the potatoes clean and prick them a few times with a fork. Rub each potato with olive oil and sprinkle lightly with salt. Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes until the skins are crispy and the inside is soft when pierced with a fork.
2. Prepare the Taco Filling:
While the potatoes bake, heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Add the chopped onion and garlic, cooking until the onion turns soft and translucent. Stir in the taco seasoning packet and water, then let it simmer for 5-7 minutes until thickened. Taste and adjust seasoning with salt and pepper if needed.
3. Assemble the Taco Potatoes:
Once the potatoes are done, take them out of the oven and let them cool for a few minutes. Cut each potato in half or slice a large opening on top and fluff the inside gently with a fork. Spoon a generous amount of the taco meat mixture onto each potato. Sprinkle shredded cheddar cheese on top while the potatoes are still hot, so it melts nicely. Finally, add dollops of sour cream, diced tomatoes, green onions, and garnish with cilantro. Serve right away and enjoy!
Can I Use Sweet Potatoes Instead of Russet Potatoes?
Yes! Sweet potatoes work well for a sweeter twist. Just adjust the baking time slightly — they may cook a little faster, so start checking for tenderness around 40 minutes.
Can I Make Taco Potatoes Ahead of Time?
You can prepare the taco meat and bake the potatoes in advance, then refrigerate separately. Reheat the potatoes in the oven at 350°F until warm and microwave the meat. Assemble right before serving for best texture.
How Should I Store Leftovers?
Keep leftover taco meat and potatoes in separate airtight containers in the fridge for up to 3 days. Reheat gently on the stove or oven to avoid them drying out.
Is There a Vegetarian Alternative?
Absolutely! Swap the ground beef for seasoned black beans, pinto beans, or a plant-based meat substitute to keep that hearty taco flavor without meat.