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- 4 large russet potatoes - 1 pound ground beef or turkey - 1 packet taco seasoning - 1 cup black beans - 1 cup corn - 1 cup shredded cheddar cheese - 1 cup diced tomatoes - ½ cup sour cream - ¼ cup chopped fresh cilantro - Olive oil, salt, and pepper - Baking tray - Large skillet - Fork When making cheesy taco potatoes, gathering the right ingredients is key. Start with four large russet potatoes. They are perfect for baking and hold up well. Next, choose one pound of ground beef or turkey. Both options work and taste great. You will also need one packet of taco seasoning to add that signature flavor. Black beans and corn will add fiber and texture. Use one cup of each. For that cheesy goodness, grab one cup of shredded cheddar cheese. You can’t forget the freshness of one cup of diced tomatoes, either. Lastly, add a half cup of sour cream and a quarter cup of chopped fresh cilantro for a burst of flavor. Don’t forget olive oil, salt, and pepper for taste. With these ingredients ready, you will create a flavorful meal that everyone will love! {{ingredient_image_1}} First, scrub the potatoes well. This removes dirt and gives them a nice clean surface. Next, pierce each potato with a fork. This step helps steam escape while baking. Then, drizzle olive oil over the potatoes. Be sure to coat them lightly. After that, sprinkle salt on top. This adds flavor to the skin. Now, heat a large skillet over medium heat. Add the ground beef or turkey to the skillet. Cook it until it turns brown, which takes about 5-7 minutes. If there is extra fat, drain it. Next, add the taco seasoning to the meat. Mix in the black beans and corn. Pour in a splash of water, about ¼ cup. This helps the spices stick and makes a nice sauce. Let it simmer for 3-5 minutes. Stir occasionally until everything is heated through. Once the potatoes are baked, take them out of the oven. Carefully cut each potato open lengthwise. Create a pocket for the filling. Use a fork to fluff the insides gently. Spoon the taco mixture generously into each potato. Make sure to fill them well. Top each potato with diced tomatoes and shredded cheddar cheese. If you want the cheese melted, place them back in the oven or skillet for a few minutes. Finally, add a dollop of sour cream and a sprinkle of chopped cilantro on top. This adds freshness and a pop of color. To tell when potatoes are fork-tender, use a fork. If it slides in easily, they are done. Keep an eye on the time, around 45-60 minutes works well. You want your potatoes soft and fluffy inside. To prevent potatoes from drying out, drizzle them with olive oil before baking. This adds moisture and helps the skin crisp up nicely. Also, consider covering them with foil for part of the baking time. This keeps the steam in and helps with tenderness. You can add spices to the taco mix for more flavor. Try chili powder or cumin for a kick. If you like heat, add some diced jalapeños too. Mixing in some chopped bell peppers can add sweetness and crunch. Choosing the right cheese for melting makes a big difference. Cheddar is great, but try Monterey Jack or a Mexican blend for a twist. These cheeses melt well and bring extra flavor to your dish. Get creative with how you serve the cheesy taco potatoes. Try placing them on wooden boards for a rustic look. Add lime wedges on the side for a pop of color and a zesty finish. For garnishing, sprinkle extra chopped cilantro and cheese on top. A dollop of sour cream adds a creamy touch. Arrange the potatoes on plates with colorful toppings to make them more appealing and fun to eat. Pro Tips Choose the Right Potatoes: For the best texture and flavor, use large russet potatoes as they have a fluffy interior that pairs well with the cheesy taco filling. Customize Your Filling: Feel free to add other ingredients like diced bell peppers or jalapeños for additional flavor and heat in your taco mixture. Let the Cheese Melt: For a gooey cheese topping, place the stuffed potatoes back in the oven for a few minutes after adding the cheese, or cover them with a lid in the skillet to trap steam. Garnish for Flavor: Fresh cilantro and a squeeze of lime juice enhance the dish's flavor profile, adding a refreshing contrast to the richness of the cheese and sour cream. {{image_2}} You can make Cheesy Taco Potatoes without meat. Just use mushrooms or more beans. Mushrooms add a nice texture and flavor. You can use black beans, pinto beans, or kidney beans. This way, you keep the taste rich and hearty. Cheddar cheese is great, but you can try other kinds too. Mozzarella gives a nice stretch, while pepper jack adds a spicy kick. You can even mix cheeses for a deeper flavor. Experimenting with cheese lets you find your favorite blend. Toppings can change your dish. Guacamole is creamy and fresh. Salsa adds a nice kick. You can also use diced avocados or jalapeños for fun. For sides, try a light salad or tortilla chips with salsa. These pair well and make your meal complete. Store leftover Cheesy Taco Potatoes in an airtight container. This keeps them fresh. You can store them in the fridge for up to three days. Make sure they cool down before sealing. If you want, you can add a layer of plastic wrap for extra protection. Reheat your Cheesy Taco Potatoes in the oven. Preheat it to 350°F (175°C). Place the potatoes in a baking dish. Cover them with foil to keep them moist. Heat for about 15-20 minutes. You can also use the microwave. Just heat for 1-2 minutes. Check if they are warm all the way through. You can freeze Cheesy Taco Potatoes, but do it before adding toppings. Wrap each potato in plastic wrap and then in foil. Store them in a freezer bag for up to two months. To defrost, place them in the fridge overnight. Reheat them in the oven or microwave as mentioned above. Yes, you can use sweet potatoes! Sweet potatoes taste sweeter and have a creamier texture. They take about the same time to bake, but you may need to adjust for size. If using larger sweet potatoes, you might need to cook them a bit longer. Just pierce them and check for tenderness with a fork. Cooked Cheesy Taco Potatoes can last for about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. Always check for any off smells or signs of spoilage before eating. If you see mold, it's best to throw them away. Absolutely! You can prepare the filling a day or two ahead. Cook the meat and mix in the taco seasoning, beans, and corn. Let it cool, then store it in the fridge. When you're ready to serve, just reheat the filling and stuff it into your baked potatoes. This saves time on busy nights! In this blog post, we explored how to make Cheesy Taco Potatoes from start to finish. You learned about the main ingredients, easy steps to prep and cook, and tips for perfect results. We also shared variations, storage info, and answers to common questions. Now, you can create a fun and tasty meal for any occasion. Get creative with flavors and enjoy your cooking journey!

Cheesy Taco Potatoes

A delicious and hearty dish featuring baked potatoes stuffed with a savory taco mixture and topped with cheese and fresh ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4

Ingredients
  

  • 4 large russet potatoes, scrubbed and pierced with a fork
  • 1 pound ground beef or turkey
  • 1 packet taco seasoning
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, frozen or canned
  • 1 cup shredded cheddar cheese
  • 1 cup diced tomatoes (fresh or canned)
  • 1 2 sour cream
  • 1 4 chopped fresh cilantro
  • 1 tablespoon olive oil for drizzling
  • to taste salt and pepper

Instructions
 

  • Preheat the oven to 425°F (220°C). On a baking tray, place the pierced potatoes and drizzle them lightly with olive oil and sprinkle with salt. Bake for about 45-60 minutes, or until the potatoes are fork-tender.
  • While the potatoes are baking, heat a large skillet over medium heat. Add the ground beef or turkey, cooking until browned, about 5-7 minutes. Drain excess fat if necessary.
  • Stir in the taco seasoning, black beans, and corn. Add a splash of water (about ¼ cup) to help the seasoning adhere and create a sauce. Simmer for 3-5 minutes until heated through.
  • Once the potatoes are done, carefully cut them open lengthwise, creating a pocket. Gently fluff the insides with a fork.
  • Spoon the taco mixture generously into each potato. Top with diced tomatoes and shredded cheddar cheese, allowing the cheese to melt slightly, either in the oven for a few minutes or in the skillet for a couple of minutes on low heat.
  • Finish with a dollop of sour cream and a sprinkle of chopped cilantro for freshness.

Notes

Serve on wooden boards or plates, garnished with additional cilantro and cheese. Add lime wedges for a zesty finish.
Keyword baked, cheesy, comfort food, potatoes, taco