Taco Potatoes

Taco Potatoes

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Introduction

Taco potatoes are a delicious fusion of two comfort food favorites: tacos and baked potatoes. This dish combines the crispy, fluffy texture of perfectly cooked potatoes with the bold, savory flavors of taco-seasoned beef, cheese, and fresh toppings. Whether you serve them as a hearty meal or a fun party snack, taco potatoes are a guaranteed crowd-pleaser.

One of the best things about taco potatoes is their versatility. You can customize them with a variety of toppings, from classic sour cream and shredded cheese to guacamole and jalapeños. They are perfect for family dinners, game nights, or even meal prep. Plus, this recipe is easy to make, requiring simple ingredients and minimal effort.

Get ready to enjoy a flavorful and satisfying dish that brings a new twist to taco night!

Ingredients

For the Potatoes:

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

For the Taco Filling:

  • 1 pound ground beef (or ground turkey)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet (1 ounce) taco seasoning mix
  • ½ cup water
  • 1 cup canned black beans, drained and rinsed (optional)
  • 1 cup corn kernels (optional)

Toppings:

  • 1 cup shredded cheddar cheese (or Mexican blend)
  • ½ cup sour cream
  • ½ cup salsa
  • ½ cup guacamole
  • ½ cup chopped lettuce
  • ¼ cup diced tomatoes
  • ¼ cup sliced black olives
  • ¼ cup sliced jalapeños
  • ¼ cup chopped fresh cilantro

Preparation

Step 1: Prepare the Potatoes

  1. Preheat the oven to 400°F (200°C).
  2. Wash the russet potatoes thoroughly and pat them dry.
  3. Poke holes all over each potato with a fork to allow steam to escape during baking.
  4. Rub each potato with olive oil and season with salt, black pepper, and garlic powder.
  5. Place the potatoes directly on the oven rack and bake for 45-60 minutes or until the skin is crispy and the inside is tender. You can test for doneness by inserting a fork – it should slide in easily.

Step 2: Cook the Taco Meat

  1. In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spatula as it cooks.
  2. Add the chopped onion and minced garlic. Cook for another 3-4 minutes until the onion is soft and translucent.
  3. Drain any excess grease from the pan.
  4. Stir in the taco seasoning mix and add ½ cup of water.
  5. Simmer for about 5 minutes, stirring occasionally, until the mixture thickens.
  6. If using, stir in black beans and corn for added texture and flavor. Cook for an additional 2-3 minutes, then remove from heat.

Step 3: Assemble the Taco Potatoes

  1. Remove the baked potatoes from the oven and let them cool slightly.
  2. Slice each potato lengthwise, being careful not to cut all the way through.
  3. Use a fork to fluff the inside of the potatoes slightly.
  4. Spoon the taco-seasoned meat over the potatoes, filling them generously.
  5. Sprinkle shredded cheese on top and let it melt slightly from the heat of the meat.

Step 4: Add Toppings

  1. Add a dollop of sour cream on top of each potato.
  2. Spoon salsa and guacamole over the filling.
  3. Sprinkle with chopped lettuce, diced tomatoes, sliced olives, jalapeños, and fresh cilantro.

Step 5: Serve and Enjoy

  1. Serve immediately while the potatoes are hot and the cheese is melty.
  2. Pair with a side of tortilla chips and salsa or a simple green salad for a complete meal.

Variation

  • Loaded Taco Potatoes: Add crispy bacon bits, sautéed bell peppers, or a drizzle of queso sauce for extra indulgence.
  • Spicy Taco Potatoes: Use spicy taco seasoning and add more jalapeños or a drizzle of hot sauce for a kick.
  • Vegetarian Taco Potatoes: Replace the ground beef with sautéed mushrooms, bell peppers, or crumbled tofu seasoned with taco spices.
  • Sweet Potato Version: Swap russet potatoes for baked sweet potatoes for a slightly sweeter, nutrient-rich variation.
  • Dairy-Free Option: Use dairy-free cheese and substitute sour cream with cashew-based or coconut-based alternatives.

Cooking Note

  • If you’re short on time, you can microwave the potatoes instead of baking them. Poke holes in each potato, wrap them in a damp paper towel, and microwave on high for 8-10 minutes, flipping halfway through.
  • For extra crispy potato skins, place the baked potatoes under the broiler for 2-3 minutes before cutting them open.
  • If you prefer a smoother filling, mash the potato flesh slightly before adding the taco meat and toppings.

Serving Suggestions

  • With a Side Salad: A fresh side salad with lime vinaigrette pairs perfectly with these taco potatoes.
  • As a Party Platter: Serve mini versions by using baby potatoes or small Yukon gold potatoes for bite-sized taco potatoes.
  • With a Mexican-Inspired Spread: Serve alongside refried beans, Mexican rice, and street corn for a full Tex-Mex meal.
  • As a Meal Prep Option: Prepare the taco filling in advance and reheat it when ready to serve. Store in an airtight container in the fridge for up to 3 days.

Tips

  • Use large, evenly sized russet potatoes for the best results. They have a fluffy texture that pairs well with taco fillings.
  • To save time, cook a large batch of taco meat and freeze leftovers for future taco potato nights.
  • If you like extra crunch, sprinkle crushed tortilla chips or Fritos on top before serving.
  • Store leftover taco potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or microwave in short intervals.
  • Try using different cheeses like Monterey Jack, pepper jack, or cotija for a flavor twist.

Prep Time:

10 minutes

Cooking Time:

50 minutes

Total Time:

1 hour

Nutritional Information (Per Serving)

  • Calories: ~450-500 kcal
  • Protein: ~20-25g
  • Sodium: ~800-900mg (varies depending on toppings and seasoning)

FAQs

Can I make taco potatoes ahead of time?

Yes! You can bake the potatoes and prepare the taco filling in advance. Store them separately in the fridge and assemble when ready to serve.

What type of potatoes work best for taco potatoes?

Russet potatoes are the best choice because they have a fluffy texture and a sturdy skin that holds the toppings well.

Can I use sweet potatoes instead?

Absolutely! Sweet potatoes add a natural sweetness that pairs wonderfully with the taco flavors.

How do I make these taco potatoes healthier?

Use lean ground turkey or chicken instead of beef, opt for low-fat cheese and sour cream, and load up on fresh veggies.

What are some alternative toppings?

Try adding pickled red onions, avocado slices, chipotle sauce, or roasted corn for a unique twist.

Can I make these in the air fryer?

Yes! Bake the potatoes in an air fryer at 400°F for about 40 minutes, flipping halfway through for even cooking.

Conclusion

Taco potatoes are a fun, flavorful, and filling dish that combines the best elements of tacos and baked potatoes. Whether you enjoy them as a hearty meal or a game-day snack, these loaded potatoes are sure to satisfy your cravings. With endless topping possibilities and easy customization, this dish is perfect for family dinners or meal prep. Try making them your own by experimenting with different toppings, proteins, and seasonings. Enjoy your taco potatoes hot, melty, and packed with deliciousness!

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