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taco potatoes recipe
Ben Carraoli

Taco Potatoes Recipe

Craving something cozy, filling, and full of flavor? Taco Potatoes combine crispy baked potatoes with a hearty taco filling and fresh toppings. It’s a perfect weeknight dinner or crowd-pleasing party meal. The best part? You can easily customize it with your favorite toppings. Whether you’re meat-free or just want a fun twist on Taco Tuesday, this dish delivers big on taste and comfort.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Dinner
Calories: 450
Ingredients Method

Ingredients
  

  • For the Potatoes:
  • 4 large russet potatoes – Use russets for a fluffy inside and crisp skin. Scrub clean for the best texture.
  • 1 tbsp olive oil – Helps crisp the skin and gives it a golden look.
  • Salt to taste – Adds flavor while baking.
  • For the Taco Filling:
  • 1 tbsp olive oil – Needed to sauté the onion and garlic.
  • 1 small onion diced – Adds savory flavor to the filling.
  • 2 cloves garlic minced – Brings out deep taco flavor.
  • 1 15 oz can black beans, drained and rinsed – Adds protein and a hearty texture.
  • 1 cup corn kernels fresh or frozen – Gives a sweet crunch to the filling.
  • 1 packet taco seasoning or 2 tbsp homemade – Key to flavoring the taco mixture.
  • 1/4 cup water – Helps dissolve and evenly coat seasoning.
  • For the Toppings:
  • 1 cup shredded cheddar cheese – Use freshly grated for the best melt.
  • 1/2 cup salsa or diced tomatoes – Adds juiciness and acidity.
  • 1/2 cup shredded lettuce – Adds a fresh cool crunch.
  • 1/4 cup sour cream or Greek yogurt – Balances the heat with creaminess.
  • 1 avocado diced – Rich, smooth texture that complements the crisp potato.
  • Fresh cilantro chopped – Adds a burst of herby freshness.
  • Lime wedges for serving – Brightens the whole dish with a citrus zing.

Method
 

  1. Start by preheating your oven to 400°F (200°C). Wash the russet potatoes thoroughly and scrub the skins. Dry them, then rub each potato with olive oil and sprinkle with a pinch of salt. Pierce each one several times with a fork to allow steam to escape during baking. Place them directly on the oven rack or a baking tray and bake for 45 to 60 minutes until soft inside and crispy outside.
  2. While the potatoes are baking, heat olive oil in a skillet over medium heat. Add the diced onion and garlic, cooking until they’re soft and fragrant. Then, stir in the black beans, corn, taco seasoning, and water. Let everything simmer for about 5–7 minutes until the mixture thickens and is heated through. Taste and adjust seasoning if needed.
  3. Once the potatoes are done baking, remove them from the oven and let them cool slightly. Carefully slice each one open lengthwise and fluff the insides with a fork. Spoon a generous amount of taco filling into each potato. Sprinkle shredded cheddar cheese on top and let it melt from the heat. Finish by adding salsa or tomatoes, lettuce, sour cream, avocado, chopped cilantro, and a fresh squeeze of lime.