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To make Cheesy Taco Potatoes, gather these simple ingredients: - 4 large russet potatoes - 1 pound ground beef or turkey - 1 packet taco seasoning - 1 cup shredded cheddar cheese - 1 cup black beans, rinsed and drained - 1 cup corn (frozen or canned) - 1 cup salsa - 1/2 cup sour cream or Greek yogurt - 1 ripe avocado, diced - Fresh cilantro, chopped (for garnish) - Salt and pepper to taste - Olive oil for drizzling When it comes to choosing the best brands, I have a few favorites: - Potatoes: I prefer Idaho potatoes for their quality. - Meat: For ground beef, I recommend Laura's Lean Beef. For turkey, Butterball is a good choice. - Taco Seasoning: Old El Paso has a reliable taco seasoning mix. - Cheese: Use Tillamook cheddar for rich flavor. - Beans: Goya offers great canned black beans. - Corn: Del Monte or Green Giant corn is always sweet and tasty. - Salsa: Pace salsa packs a punch. - Sour Cream/Yogurt: Daisy sour cream is creamy and smooth. Don’t have everything? Here are some easy swaps: - Ground Meat: Use lentils or mushrooms for a vegetarian option. - Cheese: Try pepper jack for a spicy kick or vegan cheese for dairy-free. - Beans: Any canned beans like pinto or kidney work well. - Corn: You can use fresh corn if it's in season. - Salsa: Homemade salsa can add a fresh taste. - Sour Cream: Greek yogurt offers a healthy alternative. These options let you get creative while keeping the dish delicious! {{ingredient_image_2}} Start by heating your oven to 425°F (220°C). Rinse the russet potatoes under cool water to clean them. Use a fork to poke several holes in each potato. This helps steam escape while baking. Drizzle a little olive oil over the potatoes, then sprinkle them with salt. Wrap each potato in aluminum foil. Place them directly on the oven rack. Bake for 45-60 minutes. They are done when a fork goes in easily. While the potatoes bake, heat a skillet over medium heat. Add your ground beef or turkey to the pan. Use a spatula to break the meat apart. Cook until it is browned, stirring often. If there is extra fat, drain it from the skillet. Sprinkle the taco seasoning over the meat. Stir well to coat the meat. Add the rinsed black beans, corn, and salsa. Mix everything together. Cook for 5-7 minutes to let the flavors blend. When the potatoes are done, take them out of the oven. Be careful; they will be hot! Unwrap the foil and slice each potato lengthwise. Make a pocket but don't cut all the way through. Use a fork to fluff the insides of the potatoes. Spoon the seasoned taco mixture into the potato pockets. Fill them to your liking. Top with shredded cheddar cheese. Return the potatoes to the oven for 5-10 minutes until the cheese melts. Finally, add a dollop of sour cream or Greek yogurt, diced avocado, and chopped cilantro. Enjoy your Cheesy Taco Potatoes! To get soft and fluffy potatoes, start with good russet potatoes. Rinse them well to remove dirt. Use a fork to poke holes in each potato. This helps steam escape as they cook. Drizzle olive oil on the outside and sprinkle salt for flavor. Wrap each potato in foil and bake them at 425°F for 45-60 minutes. Check by poking with a fork. If it slides in easily, your potatoes are done. Toppings turn good potatoes into great ones. After baking, slice each potato down the middle. Use a fork to fluff up the inside. Add the taco meat mixture first. This mix has seasoned ground beef, black beans, and corn, so it’s full of flavor. Then, sprinkle a generous amount of cheddar cheese on top. The cheese melts and becomes gooey, making it even better. Finish with a dollop of sour cream or Greek yogurt, diced avocado, and chopped cilantro for freshness. These toppings add creaminess and texture, making each bite more enjoyable. Avoid some simple mistakes for the best cheesy taco potatoes. First, don’t skip the holes in the potatoes. They need to vent as they bake. Next, ensure you cook the meat well and drain any excess fat. Too much fat can make your dish greasy. Don't overfill the potatoes; a little goes a long way. Finally, let the cheese melt before serving. This makes each potato warm and inviting. With these tips, your cheesy taco potatoes will impress family and friends! Pro Tips Choose the Right Potatoes: Russet potatoes are ideal for this recipe due to their fluffy texture when baked, which pairs perfectly with the cheesy taco filling. Customize the Filling: Feel free to add your favorite ingredients such as jalapeños, diced tomatoes, or even different types of cheese to personalize your taco potatoes. Check for Doneness: To ensure your potatoes are cooked perfectly, use a fork to pierce them; they should feel soft and give easily. Presentation Matters: For a beautiful presentation, layer your toppings artfully and serve with lime wedges for an extra burst of flavor. {{image_4}} You can easily make Cheesy Taco Potatoes vegetarian or vegan. Swap the ground beef or turkey for a plant-based alternative, like lentils or chickpeas. Use taco seasoning to add flavor. For a vegan version, choose dairy-free cheese or skip the cheese entirely. Add more black beans or corn for extra protein and texture. While cheddar cheese is a classic choice, you can mix it up. Try Monterey Jack for a creamier taste. Pepper Jack adds a spicy kick. If you love a strong flavor, go for feta or blue cheese. For a vegan option, use cashew cheese or vegan mozzarella. These choices can change the dish’s flavor and keep it fun. Want to spice things up? Add jalapeños or hot sauce to the taco mix. For more veggies, toss in diced bell peppers, onions, or zucchini. You can also add some fresh lime juice for a zesty twist. These simple changes can make your Cheesy Taco Potatoes unique and full of flavor. Experiment with different combinations to find your favorite! To store leftover Cheesy Taco Potatoes, let them cool first. Place the potatoes in an airtight container. Make sure to separate the toppings if possible. Store them in the fridge for up to three days. If you want to keep them longer, consider freezing. Wrap each potato in plastic wrap, then place in a freezer bag. They can last up to three months in the freezer. When you are ready to enjoy your leftovers, there are a few ways to reheat them. For the best results, use the oven. Preheat your oven to 350°F (175°C). Unwrap the potatoes and place them on a baking sheet. Heat for about 20 minutes or until warm. You can also use the microwave. Just place a potato on a plate and heat for 2-3 minutes. Check if it's hot enough. If not, continue heating in short bursts. Meal prepping Cheesy Taco Potatoes is a great way to save time. You can prepare the filling ahead of time. Cook the meat, beans, and corn together, then store in the fridge. On your cooking day, bake the potatoes, fill them, and add cheese. This method cuts down on cooking time. You can also make a big batch and freeze them for later. Just remember to label them with the date. This way, you know when to use them! Yes, you can make Cheesy Taco Potatoes ahead of time. Cook the potatoes and meat mixture as directed. Allow everything to cool. Store the potatoes and filling separately in airtight containers. You can keep them in the fridge for up to three days. When you are ready to eat, reheat the filling and stuff it into the potatoes. Bake them again for a few minutes to melt the cheese. This way, you save time and still enjoy a tasty meal. Cheesy Taco Potatoes are great on their own, but adding sides can enhance your meal. Here are some ideas: - A fresh green salad with light dressing - Tortilla chips with salsa or guacamole - Grilled vegetables for extra flavor - Corn on the cob for a sweet crunch These sides balance the richness of the potatoes and add more color to your plate. To make Cheesy Taco Potatoes gluten-free, choose gluten-free taco seasoning. Many brands offer gluten-free options. Always check the label to confirm. For the potatoes, use fresh ingredients and avoid any gluten-containing sauces or toppings. This way, you can enjoy the flavors without any gluten worry. Enjoy your meal without missing out! Cheesy Taco Potatoes are simple and fun to make. We covered the key ingredients, helpful cooking steps, and tips for success. You learned how to custom-make this dish with vegetarian versions and flavor swaps. Storing leftovers is easy, and reheating keeps the taste great. Keep these ideas in mind to impress friends and family. You'll have a tasty meal ready to enjoy anytime!

Cheesy Taco Potatoes

A delicious and hearty meal featuring baked potatoes stuffed with seasoned meat, beans, corn, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 large russet potatoes
  • 1 pound ground beef or turkey
  • 1 packet taco seasoning
  • 1 cup shredded cheddar cheese
  • 1 cup black beans, rinsed and drained
  • 1 cup corn (frozen or canned)
  • 1 cup salsa
  • 1 2 sour cream or Greek yogurt
  • 1 ripe avocado, diced
  • to taste salt and pepper
  • for drizzling olive oil

Instructions
 

  • Preheat the Oven: Set your oven temperature to 425°F (220°C) to prepare for baking the potatoes.
  • Prepare the Potatoes: Rinse the russet potatoes under cool running water to clean them. Using a fork, poke several holes in each potato to allow steam to escape. Drizzle a bit of olive oil over the potatoes and generously sprinkle with salt. Wrap each potato individually in aluminum foil and place them directly on the oven rack. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
  • Cook the Meat: While the potatoes are baking, heat a skillet over medium heat. Add the ground beef or turkey to the skillet, breaking it apart with a spatula or spoon. Cook until the meat is browned, stirring occasionally to ensure even cooking.
  • Season the Meat: Drain any excess fat from the skillet. Sprinkle the taco seasoning over the browned meat, stirring well to coat. Add the rinsed black beans, corn, and salsa to the pan. Stir everything together and let it cook for an additional 5-7 minutes, allowing the flavors to meld together.
  • Stuff the Potatoes: Once the potatoes are finished baking, carefully remove them from the oven (remember they will be hot!). Unwrap the foil from each potato and slice them lengthwise to create a pocket without cutting all the way through.
  • Fluff and Fill: Using a fork, gently fluff the insides of the potatoes to create a light and airy texture. Spoon a generous portion of the seasoned taco mixture into each potato pocket, filling them to your preference.
  • Cheesy Delight: Sprinkle shredded cheddar cheese over the taco-filled potatoes. Return the stuffed potatoes to the oven for an additional 5-10 minutes or until the cheese is melted and bubbly.
  • Garnish and Serve: Once the cheese is melted, remove the potatoes from the oven. Add a generous dollop of sour cream or Greek yogurt on top of each potato. Then, add the diced avocado and sprinkle with chopped cilantro for a fresh touch.
  • Enjoy: Serve the Cheesy Taco Potatoes hot and enjoy this delicious and hearty meal!

Notes

Feel free to customize the toppings based on your preference.
Keyword baked, cheesy, potatoes, taco