Taco Potatoes
Taco Potatoes are a hearty, fun twist on classic tacos! Perfectly roasted potato halves replace traditional taco shells and are loaded with seasoned beef, melted cheese, and your favorite taco toppings.
It’s a satisfying, customizable meal that brings comfort and bold flavors together in one easy dish.
Why You’ll Love This Recipe
A fun spin on taco night!
Naturally gluten-free and customizable with endless toppings.
Hearty enough for dinner, easy enough for meal prep.
Family-friendly — let everyone build their own loaded potato!
Key Ingredients
Russet or Yukon Gold Potatoes – Roasted until golden and tender, creating a perfect base.
Lean Ground Beef – Seasoned with taco spices for a rich, savory filling.
Salsa – Adds moisture and spice to the taco meat.
Cheddar Cheese – Melts into the beef for creamy, cheesy goodness.
Toppings – Sour cream, jalapeños, diced onions, extra cheese, and fresh lime for zest.
Taco Potatoes
Ingredients
BAKED POTATOES
4 large russet or yukon gold potatoes, sliced in half lengthwise
2 Tbsp olive oil
1 tsp salt
black pepper, to taste
TACO MEAT
1 lb lean ground beef
1 1/2 Tbsp taco seasoning, adjust to taste
3/4 cup salsa, I use medium spice
1/4 cup water
3/4 cup grated sharp cheddar cheese
TOPPINGS
lime wedges
sour cream or plain Greek yogurt, salsa, fresh or pickled jalapenos, diced red onion, extra cheese, optional
Instructions
Preheat your oven to 400°F and adjust the rack to the center position. Line a baking sheet with parchment paper and set it aside.
In a large mixing bowl, toss the halved potatoes with olive oil, salt, and black pepper until evenly coated.
Arrange the potatoes, cut side down, on the prepared baking sheet, making sure they are spaced out without touching.
Roast the potatoes for 40–50 minutes, or until the cut sides are golden and the potatoes are tender when pierced with a fork.
While the potatoes are roasting, make the taco meat. Heat a large skillet over medium-high heat, then add the ground beef and taco seasoning. Break the beef apart with a spatula and cook until fully browned, with no pink remaining.
Lower the heat to medium. Stir in the salsa and water, and simmer uncovered for 2–3 minutes until the mixture slightly thickens.
Turn off the heat and mix in the shredded cheddar cheese until melted and well combined.
To assemble, place two roasted potato halves on each plate, flat side up. Spoon a generous amount of taco meat over each one. Top with your favorite extras like sour cream, extra salsa, jalapeños, diced onion, more cheese, and a squeeze of fresh lime juice. Enjoy!
Recipe Notes
Choose the Right Potatoes
Russet potatoes are best for a classic, fluffy interior, while Yukon Golds offer a buttery, creamy texture. Pick similarly sized potatoes so they cook evenly.
Roast Cut-Side Down for Crispiness
Placing the halved potatoes cut-side down ensures a nicely caramelized, golden bottom without flipping halfway through.
Don’t Overcrowd the Pan
Spread the potatoes out on the baking sheet with enough space between them for proper air circulation — this helps them roast, not steam.
Simmer Taco Meat to Thicken
After adding salsa and water, allow the beef mixture to simmer uncovered for a few minutes. This concentrates the flavor and prevents the topping from being too runny.
Adjust Taco Seasoning to Taste
If your salsa is very salty or spicy, use slightly less taco seasoning, then adjust after tasting.
Mix Cheese Off the Heat
Stir the shredded cheese into the taco meat after turning off the heat. This keeps the cheese creamy without getting oily.
Prep Toppings in Advance
While the potatoes roast, chop your onions, slice jalapeños, and prepare lime wedges so serving is quick and easy.
Best Served Fresh
Taco Potatoes are best enjoyed immediately after assembling, when the roasted potatoes are hot and the cheese is perfectly melted.
Nutrition Information
(estimated per serving, based on 4 servings)
Calories: ~460 | Protein: 24g | Carbohydrates: 28g | Fat: 28g | Fiber: 3g | Sodium: ~800mg
Frequently Asked Questions:
Can I make this recipe ahead of time?
Yes! You can roast the potatoes and cook the taco meat in advance. Assemble and reheat when ready to serve.
Can I use sweet potatoes instead?
Definitely! They add a slight sweetness that pairs beautifully with the savory taco flavors.
How spicy is this dish?
Using medium salsa gives a mild to moderate spice level. Adjust by choosing mild or hot salsa based on your preference.
Can I make this vegetarian?
Yes! Swap ground beef for seasoned black beans or lentils and skip the meat entirely.
What can I do if my potatoes seem undercooked?
Simply continue roasting them in 5-10 minute intervals until easily pierced with a fork.
Should I flip the potatoes while roasting?
No need—keeping them flat side down allows them to brown beautifully.
What’s the best way to prevent watery taco meat?
Let the salsa and water simmer uncovered to evaporate excess moisture before adding cheese.
How thick should the potato slices be?
Slice them exactly in half; no trimming needed. Thick enough to hold the toppings but flat enough to roast evenly.
How much cheese should I use in the meat?
Use about 3/4 cup, but feel free to add more if you like it extra cheesy!
Can I use store-bought taco seasoning?
Absolutely! You can also make a homemade version with chili powder, cumin, paprika, and garlic powder if desired.