Name: Loaded Cheesy Taco Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Tex-Mex
Ingredients: 4 medium russet potatoes, scrubbed and cut into 1-inch cubes; 2 tablespoons olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; 1/2 pound ground beef or plant-based alternative; 1/2 small onion, diced; 1 clove garlic, minced; 1/2 cup tomato sauce; 1/2 cup black beans (optional); 1/4 cup water; 1/2 teaspoon onion powder; 1 cup shredded cheddar cheese (or vegan cheese); 2 green onions, sliced; Fresh cilantro, for garnish; Optional toppings: sour cream or dairy-free yogurt, avocado, jalapeños

Crispy roasted potatoes layered with savory taco-seasoned filling and melty cheddar cheese—this Loaded Cheesy Taco Potatoes brings together everything I love about comfort food and Tex-Mex in one irresistible pan. It’s a warm, filling, and flavorful meal that’s just right for busy weeknights, casual parties, or when I’m simply craving a cheesy, satisfying dinner.

Why You’ll Love This Recipe

I love how this recipe takes simple ingredients and turns them into something hearty and crave-worthy. The potatoes roast up crispy and golden, acting as the perfect base for the rich, spiced taco mixture. Whether I’m cooking for my family or prepping a dish to share with friends during game night, this recipe never disappoints. Plus, it’s easy to adapt with plant-based or dairy-free options, making it super flexible for different diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 medium russet potatoes, scrubbed and cut into 1-inch cubes

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and black pepper to taste

1/2 pound ground beef or plant-based alternative

1/2 small onion, diced

1 clove garlic, minced

1/2 cup tomato sauce

1/2 cup black beans (optional)

1/4 cup water

1/2 teaspoon onion powder

1 cup shredded cheddar cheese (or vegan cheese)

2 green onions, sliced

Fresh cilantro, for garnish

Optional toppings: sour cream or dairy-free yogurt, avocado, jalapeños

Directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.

In a large bowl, I toss the cubed potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until they’re evenly coated.

Then I spread the potatoes out on the baking sheet in a single layer and roast them for 25–30 minutes, flipping them halfway through so they get crispy on all sides.

While the potatoes are roasting, I cook the ground beef (or plant-based meat) in a skillet over medium heat until it’s browned. I drain any extra fat if needed.

Next, I stir in the diced onion and minced garlic, sautéing for about 3–4 minutes until they soften.

I add the tomato sauce, black beans (if I’m using them), water, and onion powder to the skillet and let it all simmer for 5–7 minutes until the mixture thickens slightly.

Once the potatoes are done, I transfer them to an oven-safe baking dish or skillet.

I spoon the taco filling evenly over the potatoes and sprinkle the shredded cheese on top.

Then I return everything to the oven and bake it for another 8–10 minutes until the cheese is fully melted and bubbly.

I finish it off with sliced green onions, fresh cilantro, and any other toppings I like before serving hot.

Servings and timing

Servings: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories per serving: Approximately 365 kcal

Variations

I like switching things up based on what I have on hand. Sometimes I go fully plant-based using vegan ground meat and dairy-free cheese. If I want a spicier version, I add diced jalapeños or use hot sauce in the taco filling. I’ve also tried it with sweet potatoes instead of russet for a slightly sweeter, nutrient-packed twist.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I prefer using the oven or an air fryer to help the potatoes stay crisp—about 10–15 minutes at 375°F usually does the trick. The microwave works too, but the texture might be a little softer.

Related Recipes:

French Onion Potatoes

FAQs

What kind of potatoes work best for this recipe?

I use russet potatoes because they crisp up nicely when roasted, but Yukon Gold potatoes work well too if I want a creamier interior.

Can I make this dish vegetarian or vegan?

Absolutely. I just swap the ground beef for a plant-based ground meat or crumbled tofu, and use dairy-free cheese and toppings.

How can I make it spicier?

I add cayenne pepper to the seasoning mix or toss in diced jalapeños when cooking the taco filling for extra heat.

Can I prepare this ahead of time?

Yes, I often roast the potatoes and cook the filling in advance. Then I assemble and bake it just before serving for fresh, melty results.

What should I serve with cheesy taco potatoes?

It’s hearty on its own, but I sometimes serve it with a side salad, tortilla chips, or a scoop of guacamole to round out the meal.

Conclusion

Loaded Cheesy Taco Potatoes are one of my favorite comfort meals when I’m craving something cheesy, bold, and filling. It’s simple enough for a weeknight, but flavorful enough to serve at a gathering. With so many options to customize it, I keep coming back to this cozy, delicious dish again and again.

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