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Close-up of a delicious Cheesy Taco Potato loaded with toppings, perfect as a featured image for a food blog.

Cheesy Taco Potato Ultimate Recipe

Enjoy a hearty and flavorful meal with these Cheesy Taco Potatoes! Fluffy baked potatoes are loaded with seasoned taco meat, melted cheese, and your favorite toppings, creating the perfect comfort food mashup for a satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Tex-Mex
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large baking potatoes Russet recommended
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound ground beef or ground turkey
  • 1 packet taco seasoning
  • 1/2 cup water
  • 2 cups shredded cheddar cheese or your favorite blend
  • Sour cream or Greek yogurt, to taste
  • Salsa, to taste
  • Guacamole or avocado slices, to taste
  • Diced tomatoes, to taste
  • Chopped green onions, to taste
  • Black olives, sliced, to taste
  • Pickled jalapeños, to taste optional
  • Shredded lettuce, to taste

Equipment

  • Oven
  • Baking Sheet (optional)
  • large skillet
  • Spoon
  • fork
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Wash and scrub the potatoes thoroughly. Pat them dry.
  3. Rub the potatoes with olive oil, then sprinkle with salt and pepper.
  4. Pierce each potato several times with a fork.
  5. Bake for 45-60 minutes, or until the potatoes are easily pierced with a fork and feel soft.
  6. While the potatoes are baking, cook the taco meat. In a large skillet over medium heat, brown the ground beef (or turkey), breaking it up with a spoon.
  7. Drain off any excess grease.
  8. Stir in the taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
  9. Once the potatoes are cooked, carefully remove them from the oven.
  10. Using a sharp knife, slice each potato lengthwise, almost all the way through.
  11. Gently squeeze the ends of the potato to open it up slightly.
  12. Fluff the inside of each potato with a fork.
  13. Spoon the taco meat evenly over the potatoes.
  14. Top generously with shredded cheese.
  15. Return the potatoes to the oven for a few minutes, until the cheese is melted and bubbly.
  16. Remove the Cheesy Taco Potatoes from the oven and let them cool slightly.
  17. Load them up with your favorite toppings, such as sour cream, salsa, guacamole, tomatoes, green onions, and olives.
  18. Serve immediately and enjoy!

Notes

For extra crispy potato skins, bake them directly on the oven rack. You can microwave the potatoes for a few minutes to speed up the baking process. Sprinkle a little cheese on the bottom of the potato before adding the taco meat to prevent sogginess. You can cook the potatoes and taco meat ahead of time and store them separately in the refrigerator. Leftovers can be reheated in the microwave or oven. Consider Chili Cheese Taco Potato, Southwest Fiesta Potato, or Breakfast Taco Potato variations for a twist.