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- 4 medium russet potatoes, scrubbed clean - 1 pound ground beef or turkey - 1 packet taco seasoning - 1 cup shredded cheddar cheese - 1 cup black beans, drained and rinsed - ½ cup corn kernels (frozen or canned) - 1 small onion, diced - 1 tablespoon olive oil - Salt and pepper, to taste These ingredients come together to create a hearty and tasty meal. The potatoes serve as a great base. The ground meat adds protein, and the taco seasoning gives it flavor. Black beans and corn add texture and nutrients. - ½ cup sour cream (optional, for topping) - Fresh cilantro, chopped (for garnish) Sour cream adds a creamy touch. Cilantro freshens up the dish and adds color. You can also use sliced jalapeños, diced tomatoes, or avocado for extra flavor. If you want to switch things up, try these ideas: - Use sweet potatoes instead of russet potatoes for a sweeter taste. - Swap ground beef for ground chicken or a meat alternative for a lighter dish. - Use a different cheese like Monterey Jack or pepper jack for extra spice. These substitutions keep the recipe fun and adaptable. You can make it suit your taste or dietary needs. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This step is key for making soft potatoes. Take the russet potatoes and poke them with a fork many times. This allows steam to escape while they bake. Place the potatoes directly on the oven rack. Bake them for 45 to 60 minutes. They should be tender and easy to pierce with a fork when done. While your potatoes bake, heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook it until it turns soft, about 4 to 5 minutes. Next, add one pound of ground beef or turkey. Break it up with a spoon as it cooks. Cook until it is browned, which takes about 6 to 8 minutes. If there's extra fat, drain it away. Now stir in the taco seasoning, black beans, and corn. Cook this mixture for an extra 3 to 4 minutes. Make sure everything is heated through. Taste and add salt and pepper as needed. When the potatoes are ready, take them out of the oven and let them cool for a minute. Cut each potato open lengthwise. Fluff the insides with a fork to make room for the filling. Spoon the taco beef mixture into each potato. Make sure to fill them generously! Top each one with shredded cheddar cheese. Return the stuffed potatoes to the oven for 5 to 7 minutes. This helps the cheese melt and bubble. Once done, let them cool for a couple of minutes. You can drizzle sour cream over the tops and sprinkle chopped cilantro for a fresh touch. Enjoy your cheesy taco potatoes! For cheesy taco potatoes, russet potatoes work best. They are fluffy and hold up well when baked. Their skin crisps nicely, adding a great texture. You can also use Yukon Gold potatoes for a creamier inside. Both choices give you a tasty base. You can easily change the flavor of your cheesy taco potatoes. Add diced bell peppers or jalapeños for extra zest. Try different types of cheese, like pepper jack or Monterey Jack. You can even swap the beef for chicken or beans for a veggie twist. This dish is all about what you love. To get that gooey, perfect cheese melt, use freshly shredded cheese. Pre-shredded cheese has additives that prevent melting well. Make sure to add the cheese at the end of baking. This way, it melts into a bubbly, golden layer. If you want an extra crispy top, broil for a minute at the end. Just watch it closely to avoid burning! Pro Tips Choose the Right Potatoes: Opt for medium-sized russet potatoes for the best texture and flavor. They hold up well when baked and have a fluffy interior that complements the filling. Customize Your Filling: Feel free to add chopped bell peppers or jalapeños for extra flavor. You can also substitute the ground beef or turkey with plant-based meat for a vegetarian option. Cheese Variations: Experiment with different types of cheese like pepper jack for a spicy kick or Monterey Jack for a milder taste. Mixing cheeses can also add depth to the flavor. Make Ahead: You can prepare the taco filling in advance and store it in the refrigerator. Just reheat it when you're ready to assemble the potatoes for a quick meal. {{image_2}} You can easily make a vegetarian version of cheesy taco potatoes. Start with the same russet potatoes. Instead of meat, use 1 can of drained black beans. Add 1 cup of diced bell peppers and 1 cup of corn. Sauté the veggies with the onion in olive oil. Mix in taco seasoning to give it flavor. This dish still packs a punch and is full of tasty goodness. For a kick, turn up the heat! Use your favorite hot sauce or spicy taco seasoning. You can add diced jalapeños to the meat mixture or even on top. If you like, sprinkle crushed red pepper flakes over the cheesy top before baking. This version brings a fun twist that spice lovers will adore. Want to go all out? Load your taco potatoes with more toppings. After baking, try adding diced tomatoes, sliced olives, or fresh avocado. A dollop of guacamole gives it a creamy touch. For crunch, add some tortilla chips on top. The more toppings, the better! Every bite becomes a flavor explosion. To store leftover Cheesy Taco Potatoes, let them cool first. Place the potatoes in an airtight container. You can keep them in the fridge for up to three days. If you have extra filling, store it separately. This keeps the potatoes from getting too soggy. When you’re ready to eat, preheat your oven to 350°F (175°C). Place the potatoes on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes until warm. You can also microwave them. Heat on medium for 2-3 minutes, checking to see if they’re hot. Freezing Cheesy Taco Potatoes is easy! Wrap each potato tightly in plastic wrap. Then, place them in a freezer bag. You can freeze them for up to three months. When you want to eat them, thaw in the fridge overnight, then reheat. This helps keep the taste and texture just right. Yes, you can make Cheesy Taco Potatoes ahead of time. Bake the potatoes and prepare the taco filling. Store them separately in the fridge. When you're ready to eat, just stuff the potatoes and bake. This saves time and makes meal prep easy. You can also freeze the filling for later use. You can use several options instead of ground beef or turkey. Try using ground chicken for a lighter choice. Or, opt for lentils or mushrooms for a vegetarian option. Black beans also work well. These substitutes let you enjoy the same great flavor while fitting your diet. To make Cheesy Taco Potatoes in the air fryer, start by preheating it. Set it to 400°F (200°C). Poke the potatoes with a fork and place them in the basket. Cook for about 35-45 minutes, checking for tenderness. While they cook, prepare your taco filling as usual. Once done, stuff the potatoes, add cheese, and air fry for a few more minutes until the cheese melts. This method saves time and gives a crispy skin! Cheesy Taco Potatoes are a fun and tasty dish anyone can enjoy. We covered the main ingredients, optional toppings, and cooking steps. I shared tips for great flavor and perfect cheese melt. Plus, I offered fun variations like vegetarian and spicy options. Don't forget how to store and reheat leftovers to enjoy later. This dish is easy to customize, so get creative with your own favorites!

Cheesy Taco Potatoes

Delicious baked potatoes stuffed with a cheesy taco filling.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 4 medium russet potatoes, scrubbed clean
  • 1 pound ground beef or turkey
  • 1 packet taco seasoning
  • 1 cup shredded cheddar cheese
  • 1 cup black beans, drained and rinsed
  • 0.5 cup corn kernels (frozen or canned)
  • 1 small onion, diced
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 0.5 cup sour cream (optional, for topping)
  • to taste fresh cilantro, chopped (for garnish)

Instructions
 

  • Preheat your oven to 400°F (200°C). Poke each potato multiple times with a fork, then place them directly on the oven rack. Bake for about 45-60 minutes, or until they are tender and easily pierced with a fork.
  • While the potatoes bake, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until it becomes translucent, about 4-5 minutes.
  • Add the ground beef or turkey to the skillet and cook until browned, breaking it up with a spoon (about 6-8 minutes). Drain excess fat if needed.
  • Stir in the taco seasoning, black beans, and corn. Cook for an additional 3-4 minutes, allowing the mixture to heat through. Adjust seasonings with salt and pepper to taste.
  • Once the potatoes are done baking, remove them from the oven and let cool slightly. Carefully cut them open lengthwise and fluff the insides with a fork.
  • Spoon the cheesy taco beef mixture generously into each potato. Top with shredded cheddar cheese and return them to the oven for an additional 5-7 minutes, or until the cheese has melted and is bubbly.
  • Remove from the oven and let cool for a couple of minutes before serving. Drizzle sour cream over the top if desired and garnish with chopped cilantro.

Notes

Sour cream is optional for topping.
Keyword beef, cheesy, easy, potatoes, taco