There’s something irresistibly satisfying about the combination of crispy potatoes, savory taco seasoning, and all your favorite toppings. Taco Potatoes are a crowd-pleaser that works just as well for a casual weeknight dinner as they do for a fun party appetizer.

This recipe came about on a whim one evening when I wanted tacos but didn’t have tortillas. What started as a “what’s in the pantry?” experiment quickly turned into a family favorite we now make all the time. Let’s dive into how to make this versatile and flavorful dish!
Why You’ll Love These Taco Potatoes
Get ready to meet your new go-to recipe for comfort food with a twist. Taco Potatoes bring together crispy roasted potatoes and the bold, zesty flavors of tacos for a dish that’s as easy as it is delicious.
First, it’s quick to prepare, making it perfect for those nights when you want something tasty but don’t have a lot of time to spend in the kitchen. In less than 40 minutes, you can have a warm, satisfying meal on the table.
It’s also incredibly budget-friendly. Potatoes are an affordable staple, and most of the other ingredients—like taco seasoning and cheese—are pantry or fridge staples.
One of the best things about this recipe is its versatility. Whether you’re making it vegetarian or adding protein like ground beef or shredded chicken, Taco Potatoes can be customized to suit your cravings.
Finally, this recipe is kid-approved! The combination of crispy potatoes, gooey cheese, and optional toppings like sour cream and salsa makes it a hit with even the pickiest eaters.
Ingredients Notes

The magic of Taco Potatoes lies in the simplicity of its ingredients. Each one plays a key role in creating a dish that’s bursting with flavor and texture.
Start with russet potatoes. Their starchy interior makes them perfect for roasting, resulting in crispy edges and fluffy centers. If you prefer smaller pieces, Yukon Gold or red potatoes also work beautifully.
Taco seasoning is the heart of this recipe. You can use a store-bought packet for convenience or make your own blend with chili powder, cumin, paprika, garlic powder, and oregano for a homemade touch.
Don’t forget the cheese! Shredded cheddar or a Mexican blend works best, as they melt beautifully and complement the taco flavors.
Optional toppings like sour cream, salsa, guacamole, and chopped cilantro allow everyone to customize their plate. These extras take the dish to the next level, adding creaminess, freshness, and even a little heat if you like.
You’ll also need a large baking sheet and parchment paper for easy cleanup and perfect roasting results.
How To Make These Taco Potatoes

Making Taco Potatoes is so simple that even beginner cooks will feel confident tackling this recipe. Here’s how to bring it all together.
Start by preheating your oven to 425°F (220°C). While the oven heats, wash and dice your potatoes into bite-sized pieces, about 1-inch cubes. This size ensures even cooking and maximum crispiness.
Next, toss the diced potatoes in a bowl with olive oil and taco seasoning. Make sure each piece is evenly coated to infuse the potatoes with all those bold, smoky spices. Spread the potatoes out on a parchment-lined baking sheet in a single layer.
Roast the potatoes for 25-30 minutes, flipping them halfway through. You’ll know they’re done when they’re golden brown and crispy on the outside while tender on the inside.
Once the potatoes are cooked, remove the baking sheet from the oven and sprinkle the shredded cheese over the top. Return the potatoes to the oven for 2-3 minutes, just until the cheese melts.
Transfer the cheesy taco potatoes to a serving platter and top them with your favorite toppings. Sour cream, salsa, and a sprinkle of fresh cilantro are my go-to choices, but feel free to get creative!
Storage Options
If you have leftovers (though that’s rare in my house!), you can store them in an airtight container in the refrigerator for up to 3 days.
To reheat, spread the potatoes out on a baking sheet and warm them in the oven at 375°F (190°C) for 10-15 minutes to bring back their crispiness. You can also microwave them, but they may lose some of their crunch.
Avoid freezing this dish, as the texture of the potatoes can become mushy after thawing.
Variations and Substitutions
One of the best things about Taco Potatoes is how adaptable they are. Here are a few ideas to change things up:
- Add cooked ground beef, shredded chicken, or black beans for extra protein. Just mix it in after roasting the potatoes.
- Swap out the taco seasoning for a spicy fajita mix or even Cajun seasoning for a different flavor profile.
- Use sweet potatoes instead of russets for a slightly sweet and smoky twist.
- Make it dairy-free by skipping the cheese or using a plant-based alternative.
- Turn it into a breakfast dish by adding a fried egg or scrambled eggs on top.
Don’t be afraid to experiment! The beauty of this recipe is that it’s a blank canvas for your creativity.
Taco Potatoes are proof that sometimes the simplest ingredients can create the most satisfying meals. Whether you’re serving them as a main course or a shareable appetizer, this dish is sure to become a favorite in your home. So grab your favorite toppings, fire up the oven, and enjoy this delicious twist on taco night!
PrintTaco Potatoes Recipe
Loaded taco potatoes recipe is the perfect blend of crispy potatoes, seasoned taco meat, and all your favorite toppings. Perfect for a quick and hearty dinner or an impressive party appetizer!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner, Appetizer
- Method: Baking, Skillet
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
- 4 large russet potatoes
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup diced tomatoes
- ¼ cup chopped green onions
- ¼ cup sliced jalapeños (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and dry potatoes, then prick with a fork. Bake for 45-50 minutes until tender.
- In a skillet, cook ground beef over medium heat until browned. Drain excess fat, then stir in taco seasoning with ¼ cup water. Simmer for 5 minutes.
- Slice baked potatoes in half lengthwise and fluff the insides with a fork.
- Top each potato with taco meat, shredded cheese, sour cream, tomatoes, green onions, and jalapeños (if desired).
- Serve immediately and enjoy!
Notes
- Swap ground beef for ground turkey or black beans for a lighter or vegetarian option.
- Customize toppings like guacamole, salsa, or olives for extra flavor.
Nutrition
- Serving Size: 1 potato half
- Calories: 350
- Sugar: 3g
- Sodium: 720mg
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