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Taco potatoes with two pounds russet potatoes peeled and diced into small cubes, tossed in three to four tablespoons oil with one and a half teaspoons salt, half teaspoon pepper, one teaspoon garlic powder, and one teaspoon onion powder, air fried at 400°F for 18-20 minutes shaking the basket two to three times until golden and crispy, then layered with one pound ground beef browned and simmered with one packet taco seasoning, topped with shredded Mexican cheese, pico de gallo, guacamole, and sour cream

Taco Potatoes

Fluffy baked russet potatoes loaded with seasoned taco meat, melted cheddar, sour cream, and fresh toppings. A fun, filling dinner that comes together with simple pantry ingredients.
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes, scrubbed clean
  • 1 tbsp olive oil
  • 1 tsp coarse salt for potato skin
  • 1 lb ground beef, 80/20
  • 1 packet taco seasoning or 2 tbsp homemade blend
  • 1/3 cup water
  • 1/2 cup tomato sauce optional
  • 1.5 cups shredded cheddar or Mexican blend cheese
  • 1/2 cup sour cream
  • 1/2 cup pico de gallo or diced fresh tomato
  • 1/4 cup sliced black olives optional
  • 1 medium jalapeño, thinly sliced optional
  • fresh cilantro and lime wedges for serving

Equipment

  • Oven
  • Skillet
  • Baking Sheet or Oven Rack

Method
 

  1. Preheat oven to 400°F. Pierce potatoes with a fork, rub with olive oil, and coat with coarse salt.
  2. Bake directly on oven rack for 45 to 55 minutes until fork-tender with crispy skin.
  3. Brown ground beef in a skillet over medium-high heat. Drain fat.
  4. Add taco seasoning, water, and tomato sauce if using. Simmer 2 to 3 minutes until reduced and saucy.
  5. Cut a cross in each potato and press open. Load with taco meat and cheese.
  6. Top with sour cream, pico, jalapeño, olives, cilantro, and lime. Serve immediately.

Notes

  • Skip foil on the potatoes for crispy skin - bake unwrapped directly on the rack.
  • Pat potatoes completely dry before oiling for better crisping.
  • Taco meat can be made up to 3 days ahead and refrigerated.
  • Sweet potatoes work as an alternative base with the same bake time.