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Cheesy Taco Potatoes

Cheesy Taco Potatoes: Comfort Food You Can't Resist

Cheesy Taco Potatoes are customizable, gluten-free, and ready in under an hour, making them a perfect comfort food for any dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 large Russet Potatoes These act as the hearty base, ensuring a fluffy texture once baked.
  • 2 tablespoons Olive Oil Rubbing this on the potatoes guarantees a crispy, golden exterior.
  • 1 teaspoon Salt Essential seasonings to enhance the natural flavor of the potatoes.
  • 1 teaspoon Pepper Essential seasonings to enhance the natural flavor of the potatoes.
For the Filling
  • 1 pound Ground Beef Provides a rich, meaty flavor; substitute with ground turkey for a lighter option.
  • 2 tablespoons Taco Seasoning The secret to irresistible flavor.
  • 1 cup Shredded Cheddar Cheese This melts beautifully on top; feel free to use Monterey Jack or a dairy-free option.
For the Toppings
  • 1 cup Sour Cream Adds a cool, creamy contrast; Greek yogurt works as a healthier substitute.
  • 1/2 cup Chopped Green Onions Offers a fresh, crisp bite for balance.
  • 1 cup Diced Tomatoes Brings brightness and juiciness to your dish.
  • 1/2 cup Sliced Black Olives Optional, for those who enjoy a salty kick.
  • 1/4 cup Chopped Cilantro Perfect for a fresh herbal note; omit if you're not a fan.

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • Fork
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Scrub the large Russet potatoes under running water, then pierce each potato several times with a fork and rub them with olive oil. Season with salt and pepper.
  3. Bake the seasoned potatoes on a baking sheet for 45 to 60 minutes, or until tender.
  4. While the potatoes bake, heat a tablespoon of olive oil in a skillet and cook the ground beef for about 5-7 minutes. Add the taco seasoning and splash of water, then simmer for an additional 5 minutes.
  5. Once baked, cut each potato in half lengthwise and fluff the insides. Spoon the beef mixture into each potato half.
  6. Sprinkle shredded cheddar cheese over the beef-filled potatoes and return to the oven for 10-15 minutes until the cheese is melted and bubbly.
  7. Remove from the oven and top with sour cream, diced tomatoes, green onions, olives, and cilantro. Serve hot.

Nutrition

Serving: 1potatoCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 50mgSodium: 700mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

Feel free to swap ground beef for black beans or lentils for a vegetarian option. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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