The first time I made these taco potatoes, I pulled them out of the oven and my husband stopped mid-sentence. "Wait, what is that?" he asked, staring at the golden, cheese-covered potatoes on the counter. I handed him one with a fork and watched his face change after the first bite fluffy potato mixed with seasoned beef, melted cheddar running down the sides, everything warm and savory. He finished it in about four bites and reached for another. These cheesy taco potatoes with ground beef are easier than you'd think and taste like something you'd order at a restaurant.
If you need more quick comfort food ideas, this Creamy Tomato Gnocchi Recipe takes just 16 minutes, or try this Easy Jamaican Chicken Soup with Dumplings for something cozy. The Easy Italian Muffuletta Sandwich is another favorite that comes together fast.
Why You'll Love This Taco Potatoes
This recipe is simple enough for a weeknight but feels special enough to serve when friends drop by. You get crispy potato skins on the outside and creamy, cheesy filling on the inside. The taco seasoning adds bold flavor without any extra work, and you can adjust the toppings to suit your family's tastes. Plus, it's one of those dishes where everyone gets their own perfect serving.
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Taco Potatoes Ingredients
Here's what you'll need to make these cheesy taco potatoes.
See recipe card below this post for ingredient quantities
Baking potatoes: Large russet potatoes work best because they bake up fluffy and hold their shape when stuffed.
Lean ground beef: Adds hearty, savory protein and soaks up the taco seasoning perfectly.
Onion: A small chopped onion gives the beef a sweet, aromatic base.
Taco seasoning: One packet brings all the cumin, chili, and paprika flavor without measuring individual spices.
Water: Helps the taco seasoning coat the beef and creates a slightly saucy texture.
Sour cream: Adds tangy creaminess to the mashed potato filling and works as a cool topping.
Milk: Loosens up the mashed potatoes so they're smooth and easy to stuff back into the skins.
Shredded cheddar cheese: Melts beautifully and adds sharp, gooey goodness throughout.
Green onions: Sliced green onions add a fresh, mild bite and a pop of color on top.
Salsa: Adds a bright, zesty finish and a little moisture to each bite.
How To Make Taco Potatoes
Follow these steps to make perfectly stuffed taco potatoes.
Preheat and bake potatoes: Preheat your oven to 475°F. Scrub the potatoes clean and prick them several times with a fork so steam can escape. Bake for 60 to 75 minutes, until they feel soft when you squeeze them gently.
Cook the beef: While the potatoes bake, cook the ground beef and chopped onion in a nonstick skillet over medium heat. Break the beef into small crumbles with a wooden spoon and cook until no pink remains, about 7 to 8 minutes.
Season the meat: Add the taco seasoning and ¼ cup water to the skillet. Stir everything together and let it cook for 1 minute so the flavors blend. Remove from heat and set aside.
Cool and scoop: Once the potatoes are done, let them cool for 10 to 15 minutes so you can handle them without burning your hands. Slice a thin strip of skin off the top of each potato. Use a spoon to carefully scoop out the potato pulp and place it in a large mixing bowl, leaving a thin shell intact.
Mash the filling: Add the sour cream and milk to the potato pulp. Mash everything together with a potato masher until smooth and creamy.
Combine with beef: Stir about ¾ of the taco meat mixture into the mashed potatoes. You can save the rest for tacos or nachos later if you want.
Add cheese: Fold in ¾ cup of shredded cheddar cheese until it's evenly mixed through the filling.
Taste and adjust: Take a small taste and see if it needs more seasoning. Taco seasoning is usually pretty salty, so you probably won't need extra salt.
Stuff the skins: Spoon the potato mixture back into the empty potato skins, piling it high. Place the stuffed potatoes in a baking dish.
Top and bake again: Sprinkle the remaining cheddar cheese over the tops. Lower the oven temperature to 350°F and bake for 20 to 25 minutes, until the cheese melts and the tops turn golden.
Serve: Top each potato with sliced green onions, a spoonful of salsa, and extra sour cream.
Substitutions and Variations
You can easily adjust this recipe to fit what you have on hand or your family's preferences.
Use ground turkey or chicken: Swap the beef for ground turkey or chicken if you want a leaner option. Season it the same way.
Try sweet potatoes: Bake sweet potatoes instead of russets for a slightly sweeter base that pairs beautifully with the spicy taco filling.
Make it vegetarian: Skip the meat and add black beans, corn, and diced bell peppers instead.
Add heat: Use hot taco seasoning, pepper jack cheese, or jalapeños if you like things spicy.
Use Greek yogurt: Replace sour cream with plain Greek yogurt for a lighter, tangier version.
Equipment For Taco Potatoes
This recipe doesn't require any fancy tools.
Oven: For baking the potatoes twice.
Fork: To prick the potatoes before the first bake.
Nonstick skillet: For cooking the ground beef and onion without sticking.
Wooden spoon: Helps break up the beef into small crumbles.
Large mixing bowl: To mash the potato pulp with the other ingredients.
Potato masher: Gets the potatoes smooth and creamy.
Baking dish: Holds the stuffed potatoes during the second bake.
How to Store and Reheat
These taco potatoes store well and reheat beautifully.
Refrigerate: Let the potatoes cool completely, then store them in an airtight container in the fridge for up to 3 days.
Freeze: Wrap each stuffed potato individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months.
Reheat in the oven: Warm refrigerated potatoes at 350°F for 15 to 20 minutes. For frozen potatoes, thaw overnight in the fridge first, then reheat.
Microwave option: Reheat individual portions in the microwave for 2 to 3 minutes, though the skins won't stay as crispy.
Serving Suggestions
These loaded taco potatoes are a complete meal on their own, but you can pair them with a few simple sides.
Serve with a side salad: A crisp green salad with lime vinaigrette balances the richness of the cheesy potatoes.
Add tortilla chips: Set out a bowl of crunchy tortilla chips and guacamole for scooping and dipping.
Pair with Mexican rice: A scoop of fluffy Mexican rice on the side makes the meal feel more complete.
Offer extra toppings: Set out bowls of diced tomatoes, cilantro, black olives, and hot sauce so everyone can customize their potato.up well to freezing for X days/weeks/months.
Top Tip
A few simple tricks will help you make the best taco potatoes every time.
Choose large russet potatoes: They have the fluffiest texture and hold up well when stuffed.
Don't skip pricking the potatoes: This prevents them from bursting in the oven as steam builds up inside.
Let the potatoes cool before scooping: Hot potatoes are hard to handle and the skins can tear easily.
Save extra taco meat: The leftover seasoned beef makes a great topping for nachos or quesadillas later in the week.
Adjust the moisture: If the potato filling feels dry, add a little more milk. If it's too wet, use less next time.
Broil for extra crispy tops: Turn on the broiler for the last 2 minutes of baking to get the cheese golden and bubbly.
A Family Story
My neighbor Mia stopped by one evening while I was pulling these out of the oven. She sniffed the air and said, "Is that tacos? Or potatoes? I'm so confused." I laughed and told her it was both. She grabbed a fork before I could even plate them properly and took a bite. "Oh wow," she said, cheese stretching from her fork. "This is like a burrito and a baked potato had a baby." I handed her a whole potato and watched her add way too much salsa. She didn't even make it back to her house before texting me for the recipe.
FAQ
What exactly are taco potatoes?
Taco potatoes are baked potatoes that get scooped out, mixed with taco-seasoned ground beef and cheese, then stuffed back into their skins and baked again. They're like a twice-baked potato with all your favorite taco fillings inside. They're hearty, cheesy, and perfect for an easy dinner.
What kind of potatoes are best for tacos?
Russet Taco Potatoes work best for this recipe because they bake up fluffy and have sturdy skins that hold the filling well. Yukon Gold potatoes can work too, but they're a bit waxier and don't get as light and fluffy. Sweet potatoes are another great option if you want a slightly sweeter flavor.
Is taco meat good on potatoes?
Yes, taco meat tastes amazing on Taco Potatoes. The seasoned beef adds bold, savory flavor that pairs perfectly with the creamy, mild potato base. The combination feels like a loaded baked potato and a taco had a delicious meeting. It's filling, flavorful, and super satisfying.
What are the potatoes from Taco Bell called?
The Taco Potatoes from Taco Bell are called Fiesta Potatoes or Nacho Fries, depending on the menu. Fiesta Potatoes are crispy potato bites topped with cheese and sour cream. This recipe gives you that same Tex-Mex vibe but in a stuffed baked potato form that's even more filling.
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Pairing
These are my favorite dishes to serve with Taco Potatoes
Taco Potatoes
Ingredients
- 6 large russet potatoes scrubbed clean and pierced for baking
- 1.1 pounds lean ground beef preferably 90% lean to avoid excess grease
- 1 small onion finely chopped for even cooking
- 1 packet taco seasoning use mild or hot depending on preference
- 0.3 cup water to activate seasoning blend
- 0.7 cup sour cream full-fat for creamier texture
- 0.3 cup milk whole or 2% for smooth mashing
- 1.25 cups shredded cheddar cheese freshly shredded melts best
- 3 green onions thinly sliced for topping
- 0.7 cup salsa choose chunky or smooth as desired
- Extra sour cream optional, for serving
Instructions
- Set the oven to high heat and prepare the potatoes by cleaning them thoroughly and poking several holes with a fork.
- Bake the potatoes directly on the oven rack until completely tender when pierced.
- While the potatoes cook, brown the ground beef with the chopped onion in a skillet, breaking the meat apart as it cooks.
- Sprinkle in the taco seasoning and pour in the water, stirring until the mixture thickens and becomes saucy.
- Allow the baked potatoes to cool slightly, then slice a narrow opening on top and carefully scoop out the centers into a mixing bowl.
- Blend the potato flesh with sour cream and milk until creamy and smooth.
- Stir most of the taco beef into the mashed potatoes, then gently fold in most of the shredded cheese.
- Taste the mixture and adjust seasoning only if needed.
- Fill the hollowed potato skins generously with the mixture and arrange them in a baking dish.
- Scatter the remaining cheese over the tops and bake until heated through and melty.
- Finish by topping with green onions, salsa, and extra sour cream just before serving.
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