Cheesy Taco Potatoes

Imagine the heartiness of a fully-loaded baked potato colliding with the bold, spicy flavors of your favorite taco night. That’s exactly what you get with these Cheesy Taco Potatoes! This recipe transforms simple russet potatoes into edible bowls filled with savory, well-seasoned ground beef, a creamy, spicy cheese sauce, and all the fresh, crunchy toppings you love. It’s a complete meal that’s incredibly satisfying, perfect for a busy weeknight when you want something special without the fuss, or for a fun, interactive dinner with friends and family. The best part? It’s highly customizable, so everyone can build their perfect potato masterpiece.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes (mostly hands-off)
Total Time: 1 hour 30 minutes
Servings: 4

Cooking Intensity:

• Overall: Medium (requires multi-tasking but techniques are simple)

• Baking Potatoes: Low

• Making Filling & Sauce: Medium

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Ingredients

For the Baked Potatoes:

• 4 large Russet potatoes (about 8-10 oz each), scrubbed clean and dried

• 1 tablespoon olive oil

• 1 teaspoon kosher salt

For the Taco Beef Filling:

• 1 tablespoon olive oil

• 1 lb lean ground beef (90/10 or 93/7 works well)

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 1 packet (1 oz) taco seasoning, or 2 tablespoons homemade

• ½ cup water

For the Cheesy Queso Sauce:

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1 cup whole milk

• 1 ½ cups shredded sharp cheddar cheese, divided

• 1 cup shredded Monterey Jack cheese

• 1 (4 oz) can of diced green chiles, undrained

• ¼ teaspoon cumin

• Salt and pepper to taste

For Serving & Toppings:

• ½ cup sour cream

• 1 large tomato, diced

• 2 green onions, thinly sliced

• 1 cup shredded iceberg lettuce

• 1 avocado, sliced or diced

• Fresh cilantro, chopped

• Pickled jalapeños (optional for heat)

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Instructions

Step 1: Bake the Potatoes to Perfection

This is the longest step but requires minimal effort. Properly baked potatoes are key to this recipe’s success.

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Use a fork to prick each potato 6-8 times all over. This allows steam to escape during baking, preventing them from bursting.

2. Season and Oil: Rub the olive oil all over the outside of each potato, then sprinkle generously with kosher salt. This will make the skins crispy and flavorful.

3. Bake: Place the potatoes directly on the oven rack with a baking sheet on the rack below to catch any drips. Bake for 50-60 minutes, or until the potatoes are easily pierced with a fork and the skin is crisp.

4. Rest: Once baked, remove them from the oven and let them cool for 10-15 minutes, just until they are safe to handle. Do not turn off the oven yet.

Step 2: Prepare the Taco Beef Filling

While the potatoes are baking, make the filling.

1. Sauté Aromatics: In a large skillet over medium-high heat, warm the olive oil. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

2. Brown the Beef: Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until no longer pink, about 5-7 minutes. Drain off any excess grease.

3. Season: Sprinkle the taco seasoning over the beef and pour in the ½ cup of water. Stir to combine, reduce the heat to low, and let it simmer for 5 minutes until the sauce has thickened. Remove from heat and set aside, covered.

Step 3: Create the Creamy Cheesy Queso Sauce

This simple stovetop cheese sauce is far superior to any store-bought version.

1. Make the Roux: In a medium saucepan over medium heat, melt the butter. Once melted and foamy, whisk in the flour. Cook, whisking constantly, for about 1 minute until the mixture is bubbly and golden. This cooks the raw flour taste out.

2. Add Milk Gradually: Slowly pour in the milk while whisking continuously to avoid lumps. Continue to whisk until the mixture is smooth.

3. Thicken the Sauce: Cook, whisking often, for 3-5 minutes until the sauce has thickened enough to coat the back of a spoon.

4. Melt the Cheese: Reduce the heat to low. Gradually add 1 cup of the cheddar cheese and all of the Monterey Jack cheese, one handful at a time, whisking until each addition is fully melted before adding the next.

5. Finish the Sauce: Stir in the diced green chiles (with their liquid) and the cumin. Taste and season with salt and pepper as needed. Keep the sauce on the lowest heat setting, stirring occasionally, until ready to use. If it becomes too thick, whisk in a tablespoon of milk at a time to thin it.

Step 4: Assemble the Cheesy Taco Potatoes

This is where the magic happens!

1. Hollow the Potatoes: Once the potatoes are cool enough to handle, slice each one open lengthwise. Use a fork to fluff the insides gently. Then, carefully scoop out about half of the potato flesh into a small bowl, leaving a ¼-inch thick shell to create a sturdy “bowl.” (You can save the scooped-out potato for mashed potatoes or thicken a soup another day!)

2. Warm and Crisp: Place the hollowed potato shells on a baking sheet. Sprinkle the insides with a pinch of salt and return them to the still-warm oven for 5-7 minutes to make the insides a bit crispy. This step is optional but highly recommended.

3. Layer the Fillings: Remove the potato shells from the oven. Begin assembling by spooning a generous amount of the taco beef mixture into the bottom of each potato shell.

4. The Cheesy Finale: Pour a hearty amount of the warm queso sauce directly over the beef. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.

Step 5: Final Bake and Serve

1. Melt the Topping Cheese: Return the assembled potatoes to the oven for 3-5 minutes, just until the shredded cheddar on top has melted.

2. Garnish and Enjoy! Carefully remove the potatoes from the oven. Let them sit for 2 minutes before loading them up with your favorite toppings: a dollop of sour cream, diced tomato, green onions, shredded lettuce, avocado, and cilantro. Serve immediately and enjoy the ultimate comfort food experience.

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Nutrition Information

(Approximate values per serving, including potatoes, beef, queso sauce, but excluding optional toppings like sour cream and avocado)

• Calories: 685 kcal

• Total Fat: 32g (41% DV)

• Saturated Fat: 16g (80% DV)

• Cholesterol: 115mg (38% DV)

• Sodium: 980mg (43% DV)

• Total Carbohydrates: 58g (21% DV)

• Dietary Fiber: 6g (21% DV)

• Sugars: 10g

• Protein: 40g

Note: Nutritional information is an estimate and can vary based on specific ingredients used and portion sizes. Topping choices will significantly alter these values.

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Last of the Recipe: Storage and Reheating

These Cheesy Taco Potatoes are best enjoyed fresh. However, you can store components separately for easy assembly later.

• Storage: Store the baked potato shells, taco beef, and queso sauce in separate airtight containers in the refrigerator for up to 3 days.

• Reheating: Reheat the beef and queso sauce gently in the microwave or in a saucepan on the stove, adding a splash of milk to the queso if it has thickened too much. Reheat the potato shells in a 350°F (175°C) oven for 10-15 minutes or in the microwave for 1-2 minutes until warm. Assemble and add fresh toppings as directed.