Description
Mexican-inspired taco potatoes blend crispy potato wedges with zesty seasoning and classic taco toppings. Hearty comfort cuisine offers a delightful twist that satisfies cravings with bold southwestern flavors and easy preparation.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes
- 1 pound (1 lb) ground beef
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
Toppings:
- 1 cup sour cream
- 1 cup diced tomatoes
- 1/2 cup chopped green onions
- 1/2 cup sliced black olives
- 1/2 cup salsa
- 1/4 cup fresh cilantro
- Salt and pepper to taste
Meat Alternatives:
- 1 pound (1 lb) ground turkey (optional)
Instructions
- Prepare the oven to 400F (200C) and thoroughly wash potatoes. Use a fork to create multiple punctures across the surface for even heat distribution.
- Roast potatoes for 45-50 minutes until fully tender and easily pierced with a fork.
- Meanwhile, heat a skillet over medium temperature and cook ground beef until browned and crumbly.
- Drain excess fat from the meat, then incorporate taco seasoning and water. Allow mixture to simmer and blend flavors for 3-4 minutes.
- Remove potatoes from oven and let rest for 2-3 minutes to cool slightly.
- Carefully slice each potato lengthwise and gently separate the interior using a fork to create a fluffy texture.
- Layer each potato with seasoned taco meat, distributing evenly across the surface.
- Sprinkle shredded cheese over the warm meat to create a melty topping.
- Add dollops of sour cream for creamy richness.
- Garnish with diced tomatoes, chopped green onions, and fresh cilantro for vibrant color and additional flavor.
- Serve immediately while potatoes remain warm and toppings are fresh.
Notes
- Choose medium-sized russet potatoes with smooth, firm skin for the best baking results and even cooking.
- Make your own taco seasoning blend to control sodium levels and adjust spice intensity for personalized flavor.
- Replace ground beef with ground turkey, chicken, or plant-based crumbles for a lighter, healthier protein option.
- Skip meat entirely and use black beans, lentils, or roasted vegetables as a protein-packed alternative filling for the potatoes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 500 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg