Cheesy Taco Potatoes with Beef, Cheese, and Fresh Toppings (Print version)

Fluffy baked russet potatoes loaded with saucy taco beef, cheddar cheese, sour cream, and crisp fresh toppings.

# Ingredients:

For the potatoes

01 - 4 medium russet potatoes, about 10-12 oz (280-340 g) each
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt, divided

For the taco beef

04 - 1 lb (450 g) lean ground beef
05 - 1/2 small yellow onion, finely diced
06 - 2 tablespoons tomato paste
07 - 2 teaspoons chili powder
08 - 1 1/2 teaspoons ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon black pepper
13 - 1/2 cup (120 ml) water

For the cheese and toppings

14 - 1 cup (115 g) shredded sharp cheddar cheese
15 - 1/2 cup (120 g) sour cream
16 - 1 cup (150 g) diced Roma tomatoes
17 - 1 cup (35 g) shredded lettuce
18 - 3 green onions, thinly sliced
19 - 1 jalapeno, thinly sliced, optional
20 - 1/4 cup chopped cilantro, optional
21 - 1 lime, cut into wedges

# Instructions:

01 - Heat the oven to 425 F. Scrub and dry the potatoes, prick each one several times with a fork, rub with olive oil, and season with about 1/2 teaspoon kosher salt. Bake on a sheet pan for 50-60 minutes, until the centers are tender when pierced.
02 - Set a large skillet over medium-high heat. Add the ground beef and onion, then cook for 7-9 minutes, breaking the beef into small crumbles, until no pink remains. Drain excess grease if needed.
03 - Stir in tomato paste, chili powder, cumin, smoked paprika, garlic powder, oregano, black pepper, and the remaining 1/2 teaspoon salt. Add the water and simmer for 4-5 minutes, until the beef is saucy and the liquid has mostly reduced.
04 - Let the potatoes cool just enough to handle. Split each potato lengthwise and gently fluff the inside with a fork, keeping the skin intact.
05 - Spoon the hot taco beef over the potatoes and sprinkle with cheddar cheese. Return the potatoes to the oven for 3-5 minutes, just until the cheese melts.
06 - Top each potato with sour cream, diced tomatoes, shredded lettuce, green onions, jalapeno, cilantro, and lime juice. Serve right away while the potato and beef are hot.

# Good to know:

01 - Use freshly shredded cheese for the smoothest melt.
02 - Keep cold toppings separate until serving.
03 - Ground beef should reach 160 F for safe serving.

Back