Welcome to your new go-to weeknight dinner: Cheesy Taco Potatoes! Imagine tender, fluffy baked russet potatoes loaded with hearty, savory taco beef and showered with golden cheddar cheese, all topped off with a fresh medley of cool and zesty toppings. It’s comfort food with a playful twist, blending everything you love about tacos with the coziness of baked potatoes. This dish is not just deeply satisfying but also endlessly customizable and guaranteed to make everyone at the table ask for seconds. Whether you’re serving a cozy family meal or a fun get-together, Cheesy Taco Potatoes are pure edible joy.

Cheesy Taco Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The charm of Cheesy Taco Potatoes lies in its short list of classic ingredients that work together to pack maximum flavor into every bite. Each component stands out and pairs perfectly with the others—think fluffy potatoes, robust beef, tangy toppings, and vibrant veggies.

4 large russet potatoes: These sturdy potatoes are ideal for baking and holding all your delicious toppings.
1 lb ground beef: The meaty foundation for the taco filling—choose lean for less grease or regular for extra juiciness.
1 packet taco seasoning: Delivers classic taco flavors in one convenient package, saving you prep time.
1 cup shredded cheddar cheese: A sharp, melty crown that brings all the layers together.
1/2 cup sour cream: Cool and creamy, this adds a smooth contrast to the zesty beef and sharp cheese.
1/4 cup chopped green onions: For a gentle onion bite and a pop of color.
1/4 cup diced tomatoes: Adds freshness and juiciness to each bite.
1/4 cup sliced black olives: Provides a briny counterpoint that balances the richness.
1/4 cup chopped cilantro: Brings a vibrant herbal note that brightens the dish.
1 tbsp olive oil: Helps the potato skins crisp up beautifully in the oven.
Salt and pepper to taste: Essential for perfectly seasoned potatoes right from the start.

How to Make Cheesy Taco Potatoes

Step 1: Prep and Bake the Potatoes

Start by preheating your oven to 400°F (200°C). Give those russet potatoes a good scrub and carefully pierce each one several times with a fork—this helps steam escape as they bake. Rub them all over with olive oil, then sprinkle with salt and pepper to taste. Arrange the potatoes on a baking sheet and pop them in the oven, baking for about 45 minutes or until the skins are crisp and the centers are delightfully tender.

Step 2: Brown the Beef

While your potatoes transform in the oven, heat a large skillet over medium and add your ground beef. As the beef cooks, break it up into crumbles and keep stirring until no more pink remains. Once browned, take a moment to drain off any extra fat—this ensures your Cheesy Taco Potatoes won’t end up greasy.

Step 3: Season the Taco Meat

Sprinkle the taco seasoning packet evenly over the beef, adding water according to the packet instructions (usually about 2/3 cup). Stir well, making sure every morsel is coated with bold flavor. Let it simmer for about 5 minutes, then remove the pan from heat. The beef should be deeply seasoned, juicy, and ready to pile onto your potatoes.

Step 4: Assemble the Potatoes

When your potatoes are baked to perfection, give them a few minutes to cool off—just enough so you can handle them. Cut a slit down the top of each potato, then gently squeeze at the ends so the insides fluff up slightly. This makes a perfect pocket for all your fillings.

Step 5: Load and Melt

Spoon a hearty helping of taco beef into each potato, nestling it right into the fluffy center. Sprinkle a generous handful of shredded cheddar cheese on top of each, and return the baking sheet to the oven for about 5 minutes. The cheese will melt into gooey, irresistible pools, turning these potatoes into pure comfort food.

Step 6: Top and Serve

Take the potatoes out of the oven and get creative with your toppings! Dollop a spoonful of sour cream on top, scatter over chopped green onions, juicy diced tomatoes, sliced black olives, and a generous hit of fresh cilantro. Serve your Cheesy Taco Potatoes immediately, while that cheese is still melty and everything is hot and inviting.

How to Serve Cheesy Taco Potatoes

Garnishes

The right finish makes all the difference! Classic dollops of sour cream, a sprinkling of green onions, chopped tomatoes, briny olives, and fresh cilantro give each serving color and a wonderful burst of flavor. For a little heat, you could throw on some sliced jalapeños or a drizzle of hot sauce—these little touches make Cheesy Taco Potatoes feel like a fiesta.

Side Dishes

Cheesy Taco Potatoes shine as a main dish, but they pair beautifully with sides like crunchy tortilla chips, street corn, or a simple salad tossed with a citrusy dressing. If you want to keep things simple, a bowl of guacamole or fresh salsa on the table turns your meal into a true Tex-Mex spread.

Creative Ways to Present

Turn Cheesy Taco Potatoes into party food by slicing the potatoes in half and loading up the halves, slider-style. Or try serving them deconstructed: scoop out the potato flesh, mix it with the taco beef and cheese, and spoon it back into the skins for easy handheld bites. For festive flair, set up a toppings bar and let everyone build their own dream potato!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Cheesy Taco Potatoes, you’re in luck! Let the potatoes cool completely before wrapping them individually in foil or placing them in airtight containers. Store them in the refrigerator for up to three days. Keep any extra toppings like tomatoes, green onions, and cilantro separate to ensure they stay fresh and crisp for topping later.

Freezing

You can absolutely freeze Cheesy Taco Potatoes for future cravings. After baking and assembling (but before adding fresh toppings), wrap each potato tightly in foil and place them in a freezer-safe bag. They’ll keep well for up to two months; just don’t forget to add your favorite toppings after reheating for the best texture and taste.

Reheating

To reheat, unwrap the chilled or frozen potatoes and place them on a baking sheet in a 350°F oven until thoroughly warmed and the cheese is melty (about 15–20 minutes from the fridge, or a bit longer from frozen). You can also use a microwave for a speedy lunch—just heat on high for 2 to 3 minutes, covering with a damp paper towel to prevent drying out. Add your fresh garnishes after reheating.

FAQs

Can I use a different type of potato?

Definitely! While russet potatoes are best for their size and fluffy texture, Yukon Golds or even sweet potatoes make a delicious twist. Just adjust the baking time as needed—smaller potatoes may cook a bit faster.

What are some protein alternatives for the filling?

There’s plenty of room for creativity. Try swapping the beef for ground turkey, shredded rotisserie chicken, or even black beans for a vegetarian version. Each variation brings its own unique flair to Cheesy Taco Potatoes.

Can I make Cheesy Taco Potatoes dairy-free?

Absolutely! Opt for your favorite plant-based cheese and a non-dairy sour cream alternative. Most toppings, like tomatoes, olives, and cilantro, are naturally dairy-free.

How do I keep my potato skins extra crispy?

Rubbing the potatoes with olive oil before baking is key! For extra crispiness, place the potatoes directly on the oven rack while baking, then finish them on a baking sheet once filled.

What’s the best way to reheat leftovers for a crowd?

Place the assembled Cheesy Taco Potatoes in a large baking dish, cover with foil, and reheat in the oven at 350°F until warmed through. Set out toppings on the side so everyone can customize their own just before serving.

Final Thoughts

Cheesy Taco Potatoes are pure comfort and fun rolled into one irresistible dish, and I can’t wait for you to taste for yourself just how much joy they bring to the table. Give them a try—whether it’s for a cozy family meal or your next gathering, they’re sure to become a new favorite!