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- 4 large russet potatoes - 1 lb ground beef (or turkey) - 1 packet taco seasoning - 1 cup black beans (drained and rinsed) - 1 cup corn kernels (fresh or canned) - 1 cup shredded cheddar cheese - 1 cup sour cream - 1 medium tomato (diced) - 1/4 cup green onions (finely chopped) - 1/4 cup fresh cilantro (chopped) - Salt and pepper to taste - Olive oil for brushing Gathering the right ingredients is key for Cheesy Taco Potatoes. Start with russet potatoes. They have the perfect texture for baking. You need four large ones to make sure everyone gets a hearty serving. Next, choose between ground beef or turkey. Both work well with taco seasoning. The taco seasoning adds a burst of flavor. One packet is all you need. Don't forget the black beans. They add protein and fiber. Rinse and drain one cup before using. Corn kernels bring sweetness and crunch. You can use fresh corn or canned. Cheddar cheese is essential for that gooey, cheesy topping. You want one cup of shredded cheese. Sour cream brings creaminess and balances the spice. For a fresh touch, add diced tomatoes, green onions, and cilantro. They add color and flavor to your dish. Lastly, season with salt and pepper. A light brush of olive oil on the potatoes helps them bake perfectly. With these ingredients ready, you can create a flavorful and filling meal. {{ingredient_image_1}} - Preheat oven to 400°F (200°C). - Wash and scrub the russet potatoes. - Pierce each potato several times with a fork. - Brush potatoes lightly with olive oil. - Sprinkle salt over the potatoes for flavor. - Place the potatoes directly on the oven rack or on a baking tray. - Bake for about 45–60 minutes. - Check if they are tender by piercing with a fork. - Heat a skillet over medium-high heat. - Add ground beef and taco seasoning to the skillet. - Cook until the beef is browned, about 5–7 minutes. - Stir in black beans and corn, heat until warm. - Season the mixture with salt and pepper to taste. - Once baked, remove potatoes from the oven. - Let them cool slightly before handling. - Cut each potato lengthwise to create a pocket. - Use a fork to fluff the insides of the potatoes. - Fill each potato generously with the taco meat mixture. - Top with shredded cheddar cheese. - Return to the oven for 5–10 minutes until the cheese melts. - Remove and drizzle with sour cream, then add toppings like diced tomatoes, green onions, and cilantro. How to know when potatoes are done To check if your potatoes are ready, poke them with a fork. If the fork goes in easily, they are done. It usually takes 45–60 minutes at 400°F. You can also squeeze the potato gently; it should feel soft. Best practices for filling the potatoes After baking, cut the potatoes lengthwise. Use a fork to fluff the insides, making space for the filling. Be generous with the taco meat mix. It helps if you slightly mash the insides for a creamy texture. Presentation ideas for serving Serve your Cheesy Taco Potatoes on a large platter. Line the platter with fresh lettuce leaves. This adds color and a crisp touch. You can also place lime wedges around for zest. Garnishing options for added flavor Finish with a drizzle of sour cream on top. Add fresh diced tomatoes, green onions, and cilantro. These toppings bring freshness and a pop of color. A sprinkle of cheese on top makes it even better! Recommended side dishes Pair your Cheesy Taco Potatoes with a simple salad. A side of Mexican rice also works well. You can serve some chips and salsa for extra crunch. Beverage pairings to complement the meal Enjoy your potatoes with iced tea or lemonade. A light beer or a margarita can also enhance the meal. Choose what you love for a fun dining experience! Pro Tips Choose the Right Potatoes: For the best texture, opt for russet potatoes as they are fluffy and ideal for baking. Customize Your Filling: Feel free to add other ingredients like jalapeños or avocado for extra flavor and texture. Let Them Cool: After baking, let the potatoes cool for a few minutes before cutting to prevent burns and make handling easier. Make Ahead: You can prepare the filling in advance and store it in the fridge, making assembly quick and easy at mealtime. {{image_2}} You can swap the ground beef for other meats. Ground turkey or chicken works well. If you prefer plants, try lentils or crumbled tofu. For cheese, cheddar is great, but Monterey Jack adds a nice touch. Pepper Jack boosts the heat, so choose what you love. Spices can elevate your taco potatoes. Add cumin for warmth or chili powder for kick. Chopped bell peppers add sweetness while jalapeños bring the heat. These little tweaks can make a big difference. Think about what flavors you enjoy. To make this dish vegetarian, skip the meat. Use beans, lentils, or veggies to fill the potatoes. For a vegan option, replace sour cream with dairy-free yogurt. If you're watching carbs, try using cauliflower or zucchini instead of potatoes. You can still enjoy all that cheesy goodness! To store leftover Cheesy Taco Potatoes, let them cool first. Place them in an airtight container. This keeps the potatoes fresh. You can also wrap them in plastic wrap. Make sure they are sealed tight to prevent air from getting in. For best results, store them in the fridge. For reheating, the oven works best. Heat your oven to 350°F (175°C). Place the potatoes on a baking sheet. Cover them with foil to keep them moist. Bake for about 15-20 minutes, or until heated through. You can also use a microwave. Just put them on a microwave-safe plate. Heat for 1-2 minutes, checking to avoid overheating. Yes, you can freeze Cheesy Taco Potatoes. Start by letting them cool completely. This helps prevent ice crystals. Wrap each potato in plastic wrap, then in aluminum foil. This double layer protects them from freezer burn. Place the wrapped potatoes in a freezer bag. Squeeze out extra air before sealing. To thaw, place the potatoes in the fridge overnight. This keeps them safe. You can also use the microwave. Set it to defrost mode and check often. Once thawed, reheat as mentioned above for the best taste. Cheesy Taco Potatoes last about 3-5 days in the refrigerator. Store them in an airtight container. If you notice any mold, throw them away. Signs that the dish has gone bad include a sour smell or a change in color. If the potatoes feel mushy or slimy, do not eat them. Always trust your senses to keep meals safe and tasty. What can I use instead of sour cream? You can use Greek yogurt for a similar taste. It adds creaminess and tang. Another option is cottage cheese. Just blend it until smooth for a nice texture. Can I prepare this recipe in advance? Yes, you can. Bake the potatoes and prepare the taco mix ahead of time. Store them separately in the fridge. When ready, stuff the potatoes and bake to heat through. What do I do if the potatoes are hard after baking? If potatoes are hard, they may need more time. Bake them longer until they are soft when pierced. You can wrap them in foil to help cook them evenly. How to avoid soggy potatoes? To avoid soggy potatoes, make sure to pierce them before baking. This allows steam to escape. Also, avoid adding too much liquid to the filling. Can I make this recipe spicy? Yes! You can add diced jalapeños or a pinch of cayenne pepper to the meat mix. This will give it a nice kick that spicy food lovers will enjoy. What are some kid-friendly adaptations? For kids, you can leave out the spices or use mild taco seasoning. You can also add more cheese and omit the green onions or cilantro if they prefer simpler flavors. Cheesy Taco Potatoes are a fun and tasty dish that combines flavor and comfort. You gather simple ingredients like potatoes, meat, and cheese. I shared steps to prepare, bake, and serve them perfectly. Remember, you can swap ingredients for personal taste or dietary needs. These potatoes can be stored and even frozen for later meals. Enjoy making and sharing this dish with friends and family! You will impress everyone with your tasty creation.

Cheesy Taco Potatoes

Delicious baked potatoes filled with seasoned ground beef, black beans, corn, and topped with cheese and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 500 kcal

Ingredients
  

  • 4 large russet potatoes
  • 1 lb ground beef (or turkey)
  • 1 packet taco seasoning
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh or canned)
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 medium tomato, diced
  • 0.25 cup green onions, finely chopped
  • 0.25 cup fresh cilantro, chopped
  • to taste salt and pepper
  • for brushing olive oil

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Wash and scrub the russet potatoes, then pierce them several times with a fork. Brush them lightly with olive oil and sprinkle with salt.
  • Place the potatoes directly on the oven rack or on a baking tray. Bake for about 45–60 minutes, or until they are tender when pierced with a fork.
  • While the potatoes are baking, heat a skillet over medium-high heat. Add the ground beef and season with taco seasoning. Cook until browned and fully cooked, about 5–7 minutes.
  • Stir in the black beans and corn, cooking until heated through. Season with salt and pepper to taste, then remove from heat.
  • Once the potatoes are done, remove them from the oven and let cool slightly. Cut each potato down the middle lengthwise to create a pocket.
  • Using a fork, fluff up the insides of each potato. Fill each potato generously with the taco meat mixture.
  • Top each potato with a portion of shredded cheddar cheese. Return them to the oven for another 5-10 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let cool for a couple of minutes. Drizzle the top with sour cream and sprinkle diced tomatoes, green onions, and fresh cilantro.

Notes

Serve on a platter lined with lettuce leaves for added freshness, and garnish with extra cilantro and a wedge of lime for a zesty touch.
Keyword baked, cheesy, potatoes, taco