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This cheesy taco potato recipe transforms humble spuds into a complete meal that satisfies both comfort food cravings and taco night desires. The fluffy baked potatoes create the perfect base for savory taco beef, while the melty cheese and fresh toppings bring everything together in a delicious fusion dish.
I created this recipe during a particularly hectic week when I needed something that would satisfy my taco loving husband and potato obsessed children. Now it appears on our dinner table at least twice a month, especially when we need a change from traditional tacos.
Ingredients
- Russet potatoes: Chosen for their fluffy texture and sturdy skins that hold up well to stuffing
- Lean ground beef: Provides protein without excessive grease, look for 93% lean for best results
- Taco seasoning: Adds classic Mexican flavor blend, use homemade or store bought based on preference
- Sharp cheddar cheese: Brings the perfect tangy bite that mild varieties simply cannot match
- Sour cream: Creates a cooling element that balances the seasoned beef wonderfully
- Green onions: Offer a mild onion flavor and vibrant color that elevates the final presentation
- Fresh tomatoes: Contribute juicy brightness and acidity that cuts through the richness
How To Make Cheesy Taco Potatoes
- Prepare the potatoes:
- Thoroughly wash potatoes under cool running water, scrubbing away any dirt from the skins. Pat dry, then pierce each potato several times with a fork to create steam vents that prevent bursting during baking. Place directly on oven rack or on a baking sheet in a preheated 200°C oven for 45 to 50 minutes until a knife slides easily into the center.
- Brown the beef:
- Heat a large skillet over medium heat until hot but not smoking. Add the ground beef, breaking it apart with a wooden spoon as it cooks. Continue cooking for 7 to 8 minutes, stirring occasionally, until no pink remains and meat is evenly browned. Carefully tilt the pan and spoon off excess fat.
- Season the meat:
- Sprinkle taco seasoning evenly over the browned beef, then pour in water. Stir thoroughly to incorporate the seasonings throughout the meat. Allow the mixture to simmer for about 5 minutes, stirring occasionally, until the liquid reduces and creates a thick sauce coating the beef.
- Prepare the potatoes:
- Using a sharp knife, cut a lengthwise slit along the top of each baked potato. Gently press the ends toward the center to create an opening. Use a fork to fluff the interior, being careful not to break through the skin. This creates a fluffy bed for your toppings while maintaining the structural integrity.
- Assemble and serve:
- Divide the seasoned beef evenly among the prepared potatoes, spooning it generously over the fluffed interiors. Top each with a generous sprinkle of sharp cheddar, allowing it to melt slightly from the heat. Finish with dollops of sour cream, sprinkles of green onions, and fresh diced tomatoes.
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The taco seasoning truly makes this dish special in my family. My grandmother always made her own blend with a touch of cinnamon that added warmth without tasting sweet. I continue this tradition and find it creates a depth of flavor that store bought packets never quite achieve. Even my picky nephew asks for seconds when I make these potatoes.
Make Ahead Options
Baked potatoes can be prepared up to two days ahead and refrigerated. Simply reheat in a 350°F oven for 15 to 20 minutes before topping. The taco meat mixture can also be made up to three days in advance and stored in an airtight container in the refrigerator. Gently reheat in a skillet or microwave before assembling the potatoes. Prep your toppings like shredded cheese and chopped vegetables the morning of serving for quickest assembly.
Dietary Adaptations
This recipe easily accommodates various dietary needs. For a vegetarian version, substitute the ground beef with black beans or a plant based ground meat alternative. Those following dairy free diets can use dairy free cheese alternatives and coconut yogurt in place of sour cream. Lower carb adaptations work well with cauliflower steaks as the base instead of potatoes. For spice lovers, add diced jalapeños or a dash of hot sauce to kick up the heat level.
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Topping Variations
The basic toppings suggested in this recipe are just the beginning. Consider setting up a topping bar for family style serving with additional options like sliced black olives, pickled jalapeños, guacamole, shredded lettuce, and different cheese varieties. My children particularly enjoy adding crispy tortilla strips for extra crunch while my husband always reaches for hot sauce. During summer months, fresh corn kernels cut from the cob make an excellent sweet addition.
Frequently Asked Questions
- → How do I bake the potatoes perfectly?
To bake potatoes, pierce them with a fork, place them on a baking sheet, and bake in a preheated oven at 200°C for 45-50 minutes. They are done when the skins feel slightly softened, and a knife inserts easily through the center.
- → Can I use a different type of potato?
Russet potatoes are ideal for their fluffy texture, but Yukon Golds or sweet potatoes can also be used for a different flavor and texture profile.
- → What are the best toppings for these potatoes?
Beyond cheddar cheese, sour cream, green onions, and tomatoes, you can add sliced avocado, pickled jalapeños, or even hot sauce to enhance the dish.
- → How can I make this dish spicier?
To add more spice, use a hot taco seasoning, add diced jalapeños to the beef, or drizzle spicy salsa or hot sauce over the finished potatoes.
- → Is this dish gluten-free?
Yes, this dish is gluten-free as long as the taco seasoning used does not contain any gluten-based additives. Always check the ingredient labels for confirmation.
- → Can I prepare the beef mixture in advance?
Absolutely! Cook the beef and season it with taco seasoning in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat before serving.