Go Back
To make Cheesy Taco Potatoes, gather these key ingredients: - 4 large russet potatoes - 1 lb ground beef or turkey - 1 packet taco seasoning - 1 cup shredded cheddar cheese - 1 cup black beans, rinsed and drained - 1 cup corn, frozen or canned - 1 cup salsa - 1/2 cup sour cream or Greek yogurt - 1 avocado, diced - Fresh cilantro, chopped (for garnish) - Salt and pepper to taste - Olive oil for drizzling If you need substitutions for dietary needs, consider these options: - Use ground turkey or chicken for a leaner meat option. - Swap sour cream for Greek yogurt for a healthier twist. - Choose dairy-free cheese for a vegan version. For equipment needed, you will need: - A baking sheet for the potatoes. - A skillet for cooking the meat. - Aluminum foil to wrap the potatoes. - A fork for fluffing the potatoes. These ingredients and tools make the process smooth and fun. Get ready to enjoy a tasty meal! {{ingredient_image_1}} 1. Preheat the oven and prepare potatoes Start by preheating your oven to 425°F (220°C). This step is key for crispy skin. Next, scrub the potatoes well under running water. Use a fork to poke holes in each potato a few times. This prevents them from bursting in the oven. Drizzle olive oil over the potatoes, then sprinkle with salt. Wrap each potato in aluminum foil. Place them directly on the oven rack and bake for 45-60 minutes. You want them tender all the way through. 2. Cooking the ground meat and assembling the filling While the potatoes bake, heat a skillet over medium heat. Add 1 pound of ground beef or turkey to the hot skillet. Cook the meat until it turns brown, breaking it into smaller pieces as it cooks. This helps it cook evenly. After cooking, drain any excess fat from the skillet. Sprinkle the taco seasoning over the meat. Then, mix in 1 cup of black beans, 1 cup of corn, and 1 cup of salsa. Let this cook for 5-7 minutes. This allows all the flavors to meld together. 3. Stuffing the potatoes and melting cheese Once your potatoes are done baking, carefully take them out of the oven. Unwrap the foil and slice each potato lengthwise. Create a pocket for the filling. Use a fork to fluff the insides of the potatoes gently. Now, spoon the taco mixture into each potato. Make sure to fill them generously. Top each stuffed potato with 1 cup of shredded cheddar cheese. Return them to the oven for an additional 5-10 minutes. You want the cheese to melt and get bubbly. When ready, take them out and add a dollop of sour cream, diced avocado, and chopped cilantro on top. Enjoy your Cheesy Taco Potatoes! - How to achieve perfectly baked potatoes Start by preheating your oven to 425°F. Scrub the russet potatoes well under running water. This step removes dirt. Next, poke each potato with a fork several times. This helps steam escape. Drizzle olive oil over the potatoes and sprinkle with salt. Wrap each potato in aluminum foil. Place them directly on the oven rack. Bake for 45 to 60 minutes until tender. A fork should easily pierce them. - Best practices for flavor enhancement To boost flavor, use high-quality taco seasoning. The seasoning blends well with the meat and beans. You can also add garlic powder or onion powder for extra taste. Mixing in black beans and corn adds texture and nutrients. Don’t forget to top with fresh ingredients like avocado and cilantro. These toppings brighten the dish and add freshness. - Tips for preventing soggy potatoes To avoid soggy potatoes, ensure you poke holes in them. This allows moisture to escape. Wrapping them tightly in foil can trap steam, leading to sogginess. If you prefer a crispier skin, skip the foil. Place the potatoes directly on the oven rack. Drizzle olive oil on the skin for added crunch. Lastly, let them cool for a few minutes before serving. This helps maintain their texture. Pro Tips Choose the Right Potatoes: Russet potatoes are ideal for baking due to their fluffy texture, but you can also use Yukon gold for a creamier inside. Customize Your Taco Filling: Feel free to add other ingredients like diced bell peppers, jalapeños, or even different beans for a unique twist on flavor. Perfect Cheese Melting: For a gooey cheese topping, use freshly shredded cheese instead of pre-shredded, which contains anti-caking agents that prevent melting. Serve with Fresh Toppings: Fresh cilantro, diced tomatoes, or sliced jalapeños make great garnishes, adding freshness and a burst of flavor to your dish. {{image_2}} You can easily change this dish to fit your needs. For a vegetarian twist, try using black beans or lentils instead of meat. They add great flavor and texture. If you want a vegan option, swap sour cream for a dairy-free yogurt. You can skip cheese or use a vegan cheese instead. If you prefer a different meat, use ground chicken, turkey, or even pulled pork. Each option brings a unique taste to the dish. Just remember to season it well. You can also customize the toppings. If you like heat, add jalapeños or spicy salsa. If you want it mild, stick with plain salsa and skip the spice. Fresh toppings like diced tomatoes or green onions can also add a nice crunch. Feel free to mix and match. This recipe is all about making it your own! To keep your Cheesy Taco Potatoes fresh, store them in an airtight container. Place them in the fridge. They will stay good for up to three days. If you want to keep them longer, freeze them. Wrap each potato in plastic wrap, then place them in a freezer bag. This way, they can last for up to three months. When you want to eat your leftovers, reheating is key. For the best results, use an oven. Preheat it to 350°F (175°C). Unwrap the potatoes and place them on a baking sheet. Heat for about 15-20 minutes. Check if the insides are warm. If you want, you can also reheat them in the microwave. Just cover them with a damp paper towel and heat for 2-3 minutes. The shelf life of each ingredient varies. Cooked ground beef or turkey lasts about three to four days in the fridge. Black beans and corn can stay fresh for about four to five days. Salsa and sour cream last a week. Always check for signs of spoilage before eating. You can prep the taco filling in advance. Cook the meat, beans, corn, and salsa together. Store this mix in the fridge. To prepare the potatoes, you can bake them early too. Just reheat them before serving. This makes it easy to enjoy Cheesy Taco Potatoes on busy days. Yes, sweet potatoes work well! They add a nice sweetness. Just adjust the baking time since sweet potatoes may cook faster. The flavor is different but still delicious. You can enjoy Cheesy Taco Potatoes with a fun twist. These potatoes shine on their own. But, you can pair them with a fresh salad. A side of guacamole or salsa adds more flavor. You could also serve them with tortilla chips for crunch. These options will make your meal even more enjoyable. Cheesy Taco Potatoes are fun and easy to make. We covered key ingredients, cooking steps, and tips to help you succeed. There are also variations for different diets and meat choices. Remember to store your leftovers well for the best taste later. Now, you can enjoy delicious meals while fitting your needs. Experiment with flavors and make this dish your own. Happy cooking!

Cheesy Taco Potatoes

Delicious and hearty stuffed potatoes with a cheesy taco filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 4 large russet potatoes
  • 1 lb ground beef or turkey
  • 1 packet taco seasoning
  • 1 cup shredded cheddar cheese
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, frozen or canned
  • 1 cup salsa
  • 0.5 cup sour cream or Greek yogurt
  • 1 whole avocado, diced
  • 1 bunch fresh cilantro, chopped (for garnish)
  • to taste salt and pepper
  • for drizzling olive oil

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Scrub the potatoes under running water, then poke them several times with a fork. Drizzle with olive oil and sprinkle with salt. Wrap each potato in aluminum foil and place directly on the oven rack. Bake for 45-60 minutes, or until tender.
  • While the potatoes are baking, heat a skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it into smaller pieces as it cooks.
  • Drain excess fat, then sprinkle the taco seasoning over the meat. Stir in the black beans, corn, and salsa. Cook for an additional 5-7 minutes, allowing the flavors to meld together.
  • Once the potatoes are done baking, carefully remove them from the oven. Unwrap the foil and slice each potato lengthwise, creating a pocket.
  • Use a fork to gently fluff the insides of the potatoes. Spoon a generous amount of the taco mixture into each potato.
  • Top each stuffed potato with shredded cheddar cheese, and return to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and top with a dollop of sour cream, diced avocado, and chopped cilantro.
  • Serve immediately and enjoy your Cheesy Taco Potatoes!

Notes

Feel free to customize the toppings to your liking.
Keyword cheesy, comfort food, potatoes, taco