Loaded Cheesy Taco Potatoes Recipe
If you’re craving a comfort dish that’s bursting with flavor, texture, and a little bit of fun, then the Loaded Cheesy Taco Potatoes Recipe is just what you need. This dish brings together crispy roasted potatoes, zesty taco-seasoned beef (or your plant-based favorite), gooey melted cheese, and all the toppings that make tacos a beloved classic. Every bite brings a perfect balance of smoky spices, rich cheese, and hearty goodness that will have you coming back for more. It’s a versatile, satisfying meal that feels like a celebration any day of the week.
Ingredients You’ll Need
These ingredients are straightforward, but each plays a crucial role in delivering the irresistible taste and texture of this Loaded Cheesy Taco Potatoes Recipe. From the crispy russet potatoes to the seasoning blend, every component works together to create layers of flavor.
- Russet potatoes: The perfect potato for roasting because of their fluffy interior and ability to crisp up wonderfully.
- Olive oil: Helps the potatoes develop a crisp, golden crust while adding subtle richness.
- Chili powder: Adds a vibrant, smoky kick that’s essential for that classic taco flavor.
- Cumin: Gives warmth and earthiness to the seasoning mix, enhancing the overall depth.
- Smoked paprika: Brings mild heat and a subtle smokiness that complements the chili powder beautifully.
- Ground beef or plant-based alternative: Adds heartiness and makes this dish satisfying as a main meal.
- Onion and garlic: These aromatics build a flavor foundation that’s rich and savory.
- Tomato sauce: Provides moisture and tanginess to the taco filling, balancing the spices.
- Black beans (optional): Add a creamy texture and extra protein, perfect for making the dish more filling.
- Cheddar cheese (or vegan cheese): The melty, gooey element that transforms this into a true loaded dish.
- Green onions and cilantro: Fresh toppings that brighten the flavors and add color contrast.
- Optional toppings: Sour cream, avocado, or jalapeños take the experience to the next level with creaminess, coolness, or heat.
How to Make Loaded Cheesy Taco Potatoes Recipe
Step 1: Roast the Potatoes
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. Toss the cubed russet potatoes in olive oil, chili powder, cumin, smoked paprika, salt, and pepper until they’re evenly coated. This spice mix is what gives those potatoes that addictive taco-inspired crunch and flavor. Spread them out in a single layer and roast for 25 to 30 minutes, flipping halfway through so each side gets perfectly crisp and golden brown.
Step 2: Cook the Taco Filling
While your potatoes are roasting, heat a skillet over medium heat and cook the ground beef or plant-based alternative until browned and cooked through. Drain any extra fat if necessary, then toss in diced onion and minced garlic. Sauté until soft and fragrant, about 3 to 4 minutes. Stir in tomato sauce, black beans if using, water, and onion powder, letting everything simmer for 5 to 7 minutes. This step develops a rich and saucy taco filling that’s packed with flavor and just enough moisture to keep the potatoes from drying out when combined.
Step 3: Combine and Melt the Cheese
Transfer the roasted potatoes to an oven-safe dish or skillet, then spoon the taco meat mixture evenly over the top. Sprinkle a generous layer of shredded cheddar or your favorite melting cheese all over. Pop it back into the oven for 8 to 10 minutes to melt the cheese to bubbly, gooey perfection that ties the dish together in the most beautiful way.
How to Serve Loaded Cheesy Taco Potatoes Recipe
Garnishes
Some fresh green onions and chopped cilantro sprinkled over the cheesy potatoes add a fresh, herbaceous pop that brightens every bite. For extra flair, dollops of sour cream or dairy-free yogurt provide creamy coolness, while sliced avocado gives a buttery texture. If you’re craving a bit of heat, jalapeños bring the punch and complement the spices perfectly.
Side Dishes
This dish is hearty enough to be a stand-alone meal but pairs beautifully with refreshing sides like a crisp green salad, crunchy tortilla chips, or a simple corn and tomato salsa. The contrast between the warm, cheesy potatoes and fresh, crisp sides elevates the meal and balances out richness with brightness.
Creative Ways to Present
For a fun twist, serve this recipe in individual cast-iron skillets or mini baking dishes to impress guests with personal portions. You can even use baked potato skins as cups for the taco filling for a delightful appetizer or party snack that everyone will love. No matter how you plate it, the Loaded Cheesy Taco Potatoes Recipe always shines as a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and store in the refrigerator for up to 3 days. The flavors actually mellow and meld nicely when reheated, making for an even tastier next-day meal. Just cover tightly to keep the potatoes from drying out.
Freezing
You can freeze portions of the taco filling separately for up to 2 months, but we recommend freezing the potatoes only if they are well-roasted and cooled before freezing. Wrap them tightly to prevent freezer burn. When you want to enjoy this Loaded Cheesy Taco Potatoes Recipe again, thaw overnight in the fridge for best results.
Reheating
For reheating, the oven works best to restore crispiness: place the potatoes and filling in an oven-safe dish, cover with foil, and warm at 350°F (175°C) until heated through, about 15 to 20 minutes. If you want to revive some of that cheese melt, uncover during the last 5 minutes. Microwaving works too but can make the potatoes slightly softer.
FAQs
Can I make this recipe vegetarian or vegan?
Absolutely! Swap the ground beef for your favorite plant-based ground meat or hearty legumes, and use vegan cheese to keep it dairy-free. The spices and toppings will still deliver that classic taco potato flavor.
What kind of potatoes work best for this recipe?
Russet potatoes are ideal because they roast up with a crispy outside and fluffy inside, making them the perfect vehicle for all that cheesy, spicy taco goodness.
Can I prepare the taco filling ahead of time?
Yes, you can prepare the meat or plant-based filling a day in advance and keep it refrigerated. When ready to serve, combine it with freshly roasted potatoes and cheese before baking briefly to meld the flavors.
Do I have to use black beans?
Nope! Black beans add extra protein and texture, but if you’re not a fan or want to keep things simple, you can skip them without sacrificing flavor.
How spicy is this dish?
The spice level is moderate, thanks to the chili powder and smoked paprika, but you can always adjust by reducing or adding more seasoning. Adding jalapeños as a topping can also elevate the heat level to your liking.
Final Thoughts
I can’t recommend the Loaded Cheesy Taco Potatoes Recipe enough if you want a comforting, crowd-pleasing dish that’s packed with bold flavors and cozy textures. Whether it’s a casual weeknight dinner or a laid-back gathering with friends, this recipe hits all the right notes and leaves everyone asking for seconds. Give it a try and prepare to fall in love with every cheesy, crispy bite!
Print
Loaded Cheesy Taco Potatoes Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Loaded Cheesy Taco Potatoes combine crispy roasted cubed russet potatoes with a flavorful, spiced ground beef and black bean taco filling, topped with melted cheddar cheese and garnished with fresh green onions, cilantro, and optional toppings like sour cream and avocado. This hearty, oven-baked dish is perfect for a satisfying family meal that brings together the best of Tex-Mex flavors and comfort food.
Ingredients
Potatoes and Seasoning
- 4 medium russet potatoes, scrubbed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Taco Filling
- 1/2 pound ground beef or plant-based alternative
- 1/2 small onion, diced
- 1 clove garlic, minced
- 1/2 cup tomato sauce
- 1/2 cup black beans (optional)
- 1/4 cup water
- 1/2 teaspoon onion powder
Toppings
- 1 cup shredded cheddar cheese (or vegan cheese)
- 2 green onions, sliced
- Fresh cilantro, for garnish
- Optional toppings: sour cream or dairy-free yogurt, avocado, jalapeños
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Season Potatoes: In a large bowl, toss the cubed potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper until all pieces are evenly coated with the spice mixture.
- Roast Potatoes: Spread the seasoned potatoes in a single layer on the lined baking sheet. Roast for 25 to 30 minutes, flipping them halfway through cooking to ensure even crispiness and a golden-brown exterior.
- Cook Meat Filling: While the potatoes roast, heat a skillet over medium heat and cook the ground beef or plant-based alternative until browned. Drain excess fat as needed to avoid greasiness.
- Sauté Aromatics: Add diced onion and minced garlic to the skillet with the meat. Sauté for 3 to 4 minutes until the onions become soft and translucent, enhancing the filling’s flavor.
- Simmer Sauce: Stir in the tomato sauce, optional black beans, water, and onion powder into the skillet. Let this mixture simmer for 5 to 7 minutes until it thickens slightly, melding the flavors together.
- Assemble Dish: Transfer the roasted potatoes to an oven-safe baking dish or skillet. Spoon the prepared taco meat and bean filling evenly over the top of the potatoes.
- Add Cheese: Sprinkle the shredded cheddar or vegan cheese generously over the taco filling and potatoes to create a cheesy crust once baked.
- Bake Until Melted: Return the assembled dish to the oven and bake for 8 to 10 minutes, or until the cheese has melted completely and appears bubbly and golden.
- Garnish and Serve: Remove from oven and garnish with sliced green onions, fresh cilantro, and any optional toppings such as sour cream, avocado slices, or jalapeños. Serve hot for the best flavor experience.
Notes
- You can substitute ground beef with any plant-based meat alternative for a vegetarian or vegan-friendly version.
- Black beans are optional; omit them if preferred or substitute with pinto beans for a different texture.
- Adjust the level of chili powder and jalapeños to suit your spice preference.
- For dairy-free diets, use vegan cheese and yogurt as toppings.
- Cut potatoes uniformly to ensure even roasting and crispiness.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
