I love how these Cheesy Taco Potatoes bring together tender baked potatoes loaded with seasoned taco meat, melted cheese, and fresh toppings for a comforting, flavor-packed meal.

Why You’ll Love This Recipe

I’ll admit I’m a sucker for tacos, but sometimes I want something different—and that’s where this recipe shines. The crispy potato skins provide an amazing contrast to the juicy, seasoned filling. Plus, it’s easy to customize and perfect for a family dinner or casual gathering.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

potatoes (medium-sized, washed and scrubbed)
ground beef (or turkey)
taco seasoning
black beans (optional, drained and rinsed)
shredded cheddar cheese (or Mexican cheese blend)
diced tomatoes
sliced green onions
sour cream
butter or olive oil
salt and black pepper

directions

Preheat oven to 400°F (205°C).
Scrub potatoes, dry them, and rub with butter or olive oil, salt, and pepper.
Place potatoes on a baking sheet and bake 45–60 minutes until tender.
While they bake, cook ground beef in a skillet over medium heat until browned. Drain excess fat.
Stir in taco seasoning (and a splash of water), then add black beans if using. Simmer until thickened.
When potatoes are done, let them cool slightly, then slice in half lengthwise and scoop out most of the flesh, leaving a sturdy shell.
Lightly brush the potato skins with butter or oil and bake for 5 minutes until crispy.
Fill each skin with taco meat mixture, top with shredded cheese, and return to oven for 5 minutes or until cheese melts.
Remove and top with diced tomatoes, green onions, and a dollop of sour cream.

Servings and timing

Servings: I usually get about 8 halves (4 whole potatoes), serving 4 people as a main dish.
Prep time: 10 minutes
Bake potatoes: 45–60 minutes
Cook filling & final bake: 15 minutes
Total time: Approximately 70–85 minutes

Variations

I mix in corn or jalapeños to add texture and spice.
I swap ground beef for ground chicken or turkey for a lighter option.
I use pepper jack cheese and sprinkle crushed tortilla chips on top for extra crunch.
I add a layer of refried beans underneath the taco meat for a creamy twist.
I drizzle hot sauce or salsa verde on top for extra heat and tang.

storage/reheating

I store leftover Cheesy Taco Potatoes in an airtight container in the fridge for up to 3 days. To reheat, I place them on a baking sheet and warm in a 350°F (175°C) oven for about 10–12 minutes until heated through and cheese is melty. For a quicker option, I’ll microwave one for 1–2 minutes but the oven keeps the skins crispier.

FAQs

How do I choose the right potatoes for this recipe?

I go for medium-sized russet potatoes because their fluffy interior and sturdy skin hold up well to scooping and stuffing.

Can I make these ahead of time?

Yes—I bake the potatoes fully, then store the shells and filling separately. When ready, I assemble and bake just until the cheese melts.

Is it okay to use pre-made taco meat?

Absolutely—I sometimes use leftover taco meat or store-bought seasoned meat. Just be sure to heat it thoroughly before filling.

Can I freeze these for later?

I haven’t personally frozen these, but you can. I’d assemble and freeze them on a tray, then transfer to a bag. To reheat, I thaw in the fridge, then bake at 350°F (175°C) until warmed and cheese is bubbly.

Are there vegetarian options?

Definitely—I swap the meat for seasoned black beans, lentils, or meatless taco crumbles for a delicious meat-free version.

Conclusion

These Cheesy Taco Potatoes are the perfect mash-up of comfort food and taco night. I love how versatile and satisfying they are, and they always get devoured quickly. They’re great for meal prep, and with so many ways to customize, I feel like I never get bored. Give them a try—you might find they become your new go-to!