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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

Crispy baked russet potatoes loaded with seasoned taco meat, melted cheese, sour cream, and fresh toppings. A flexible, satisfying dinner using 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: 545
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes, scrubbed and dried
  • 1 tbsp olive oil
  • 1 tsp coarse sea salt for skin
  • 1 lb ground beef 80/20 or ground turkey
  • 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 medium jalapeño, thinly sliced optional
  • 1/4 cup sliced black olives optional
  • fresh cilantro and lime wedges to finish

Equipment

  • Oven
  • Skillet
  • Oven Rack

Method
 

  1. Preheat oven to 400°F. Pierce potatoes, rub with olive oil, coat with salt, and place directly on oven rack.
  2. Bake 50 to 60 minutes until skin is crispy and center is fork-tender.
  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 saucy.
  5. Cut an X in each potato and press open. Load with taco meat and cheese, then add remaining toppings.
  6. Finish with a squeeze of lime and serve immediately.

Notes

  • Never wrap in foil - bake unwrapped for crispy skin.
  • Bake directly on the oven rack for even heat circulation.
  • Add tomato sauce when using turkey to keep the meat moist.
  • Taco meat stores refrigerated up to 3 days or frozen up to 2 months.