Description
Loaded Cheesy Taco Potatoes combine crispy roasted russet potatoes with a flavorful taco-spiced beef and black bean filling, topped with melted cheddar cheese and fresh garnishes. This hearty and savory dish is a comforting twist on classic loaded potatoes, perfect for a family-friendly meal or casual dinner.
Ingredients
Potatoes
- 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
Taco Filling
- 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
Toppings
- 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
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and aid in easy cleanup.
- Season Potatoes: In a large bowl, toss the cubed potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper until each piece is thoroughly coated with the spices and oil.
- Roast Potatoes: Spread the seasoned potatoes evenly in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, turning or flipping halfway through to ensure even crisping and browning on all sides.
- Cook Ground Meat: While the potatoes roast, heat a skillet over medium heat. Add the ground beef or plant-based alternative and cook until browned, breaking it apart and draining excess fat if needed.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the browned meat. Cook for 3–4 minutes until the onion is softened and fragrant.
- Simmer Filling: Stir in the tomato sauce, black beans (if using), water, and onion powder. Reduce heat to a simmer and allow the mixture to cook for 5–7 minutes until it thickens slightly, blending all flavors well.
- Combine in Baking Dish: Transfer the roasted potatoes to an oven-safe baking dish or skillet, spreading them out uniformly.
- Assemble and Top: Spoon the taco filling evenly over the roasted potatoes, then sprinkle the shredded cheddar cheese generously on top.
- Melt Cheese: Return the baking dish to the oven and bake for an additional 8–10 minutes until the cheese is fully melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven and garnish with sliced green onions, fresh cilantro, and any additional desired toppings such as sour cream, avocado, or jalapeños. Serve hot for the best flavor and texture.
Notes
- Russet potatoes work best for roasting as they become nicely crispy on the outside and fluffy inside.
- You can substitute ground beef with plant-based alternatives to make this dish vegetarian or vegan-friendly.
- Black beans are optional but add great texture and protein.
- To make this dish vegan, use vegan cheese and omit sour cream or use a dairy-free yogurt alternative.
- Adjust the chili powder and jalapeños for spiciness according to your preference.
- Leftovers can be refrigerated and reheated in the oven for best crispiness.
