Taco Potatoes combine the best of both worlds—crispy roasted potatoes and all your favorite taco toppings—for a meal that’s hearty, comforting, and fun. This easy recipe transforms simple ingredients into a vibrant, crowd-pleasing dish you’ll want to make again and again. Whether you’re planning a family dinner, a game day snack, or just a delicious twist on taco night, these loaded taco potatoes are the perfect solution.
Let’s dive into this irresistible recipe!
Ingredients
For the Potatoes
- 4 medium russet potatoes, diced into bite-sized cubes
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning (store-bought or homemade)
- Salt and freshly ground black pepper, to taste
For the Toppings
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 1/4 cup sliced green onions
- 1/4 cup sour cream
- 1/4 cup guacamole or sliced avocado
- Optional: cooked ground beef, chicken, or black beans for added protein
- Fresh cilantro, chopped (for garnish)
Instructions
Preheat the Oven
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Season and Roast the Potatoes
Place the diced potatoes in a large bowl. Drizzle them with olive oil, then sprinkle the taco seasoning, salt, and pepper over the top. Toss everything together until the potatoes are evenly coated.
Spread the seasoned potatoes in a single layer across the prepared baking sheet. Make sure they aren’t overlapping too much to ensure they get crispy.
Roast the potatoes in the preheated oven for 25–30 minutes, flipping them once halfway through. They should turn golden brown and wonderfully crispy on the edges.
Add the Cheese
Once the potatoes are crispy and hot, remove them from the oven. Immediately sprinkle the shredded cheese evenly across the top of the potatoes.
Return the baking sheet to the oven for an additional 2–3 minutes, just long enough for the cheese to melt into gooey, bubbling goodness.
Add the Toppings
Take the cheesy potatoes out of the oven and let them cool slightly so the toppings don’t slide right off.
Top them generously with diced tomatoes, sliced black olives, and green onions. If you’re using cooked ground beef, chicken, or black beans, scatter them over the top as well for extra heartiness.
Add dollops of sour cream and guacamole (or slices of fresh avocado) for creamy richness.
Finish with a sprinkle of chopped fresh cilantro to brighten everything up.
Serve and Enjoy
Serve the taco potatoes hot with extra toppings on the side. They’re perfect as a main dish, a hearty appetizer, or even a brunch treat.
Tips and Variations
Spice It Up
If you love a little heat, add finely diced jalapeños or drizzle your finished taco potatoes with your favorite hot sauce.
Extra Veggies
Roasted or sautéed bell peppers, onions, or sweet corn add extra color, flavor, and nutrition. Toss them in with the potatoes halfway through roasting or add them as toppings.
Make It Loaded
Go the extra mile by adding crumbled bacon, diced ham, or shredded lettuce for a fully loaded taco potato experience.
Gluten-Free Option
Ensure your taco seasoning is gluten-free and double-check any processed toppings like canned beans or olives.
Make Ahead for Busy Days
You can roast the potatoes ahead of time and store them in an airtight container in the fridge. When you’re ready to serve, simply reheat them in a hot oven (about 375°F) for 8–10 minutes until crispy again before adding toppings.
Storage Tips
Store any leftover taco potatoes in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven for the best texture, but the microwave works if you’re in a hurry.
Why You’ll Love These Taco Potatoes
- Crispy and Cheesy: The roasted potatoes are golden and crispy, while the melted cheese adds irresistible richness.
- Fully Customizable: Whether you’re vegetarian, a meat lover, or somewhere in between, you can easily tailor the toppings to your liking.
- Quick and Easy: With simple ingredients and straightforward steps, you can have this dish on the table in under 45 minutes.
- Perfect for Any Occasion: Great for weeknight dinners, potlucks, parties, or lazy weekends.
- Family-Friendly: Both kids and adults will love piling on their favorite toppings.
If you’re looking for a meal that’s satisfying, easy to make, and totally adaptable, these taco potatoes are the answer. You get all the flavor of tacos wrapped up in a delicious potato base—what could be better?
FAQs
Can I use a different type of potato for this recipe?
Yes! While russet potatoes are perfect because they crisp up beautifully, you can also use Yukon Gold or even red potatoes for a creamier texture.
How can I make these taco potatoes healthier?
For a lighter version, you can use less cheese, swap sour cream for Greek yogurt, and load up on extra veggies like spinach, corn, or roasted peppers.
What’s the best way to make homemade taco seasoning?
Mix together 1 tablespoon chili powder, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper for a quick homemade taco seasoning.
Can I make this recipe vegan?
Absolutely! Use dairy-free cheese, vegan sour cream, and guacamole. Also, ensure your taco seasoning doesn’t contain any milk powder or animal-derived ingredients.
How do I prevent the potatoes from getting soggy?
Make sure you spread the potatoes out in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast. Also, roasting at a high temperature (400°F) helps them crisp up nicely.