Introduction:
Taco Potatoes are what you make when you want taco-night flavor but you’re craving something extra cozy.
Think: crispy roasted potatoes (or skillet potatoes), topped with seasoned taco meat, melty cheese, and all the fresh toppings
you love—sour cream, salsa, jalapeños, lettuce, tomatoes, and a squeeze of lime. It’s like nachos meets loaded baked potatoes,
and it hits every craving at once: crunchy, creamy, savory, and spicy.
This recipe is also incredibly flexible. Make it a quick weeknight dinner, a party tray for game day, or a meal-prep lunch
you’ll actually look forward to. You can use ground beef, turkey, chicken, or beans. You can roast, air fry, or pan-fry the
potatoes. And you can keep it simple with cheese and salsa—or go all out with a “taco bar” spread and let everyone build
their own.
Below you’ll get a foolproof base recipe plus the best tips for crispy potatoes, flavorful taco seasoning, and toppings that
balance richness with freshness.
Ingredients:
For the crispy taco potatoes
- 2 lb (900g) potatoes (russet or Yukon gold), cut into 3/4-inch cubes
- 2–3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika (optional but great)
- 1/2 tsp garlic powder
For the taco meat (or taco filling)
- 1 lb (450g) ground beef (or turkey/chicken)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2–3 tbsp taco seasoning (store-bought or homemade)
- 1/2 cup water (or tomato sauce for richer)
- Salt to taste
Cheese
- 1 1/2 cups shredded cheddar or Mexican blend
- Optional: pepper jack for extra kick
Toppings (build-your-own)
- Sour cream or Greek yogurt
- Salsa or pico de gallo
- Avocado or guacamole
- Shredded lettuce
- Diced tomatoes
- Sliced jalapeños
- Chopped cilantro
- Lime wedges
- Hot sauce
Optional: Homemade taco seasoning (quick)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/4 tsp salt + 1/4 tsp pepper
- Pinch of cayenne (optional)
Instructions:
1) Roast the potatoes (crispy method)
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment.
- Toss potato cubes with olive oil, salt, pepper, paprika, and garlic powder.
- Spread in a single layer (don’t overcrowd—this is key for crispiness).
- Roast 25–35 minutes, flipping halfway, until browned and crisp on the edges.
