🥔🌮 Loaded Taco Potato Bake 🧀🔥All the bold, cheesy taco flavors you crave layered over crispy, golden potatoes—this one-pan wonder is hearty, comforting, and dangerously easy to devour. Loaded Taco Potato Bake 🧀🔥All the bold, cheesy taco flavors you crave layered over crispy, golden potatoes—this one-pan wonder is hearty, comforting, and dangerously easy to devour.
Ingredients:
* 1.5 lbs russet potatoes, diced into small cubes
* 1 lb ground beef
* 1 tablespoon taco seasoning
* 1/2 cup water
* 2 tablespoons olive oil
* 1 teaspoon garlic powder
* 1 teaspoon paprika
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1 1/2 cups shredded cheddar cheese
* 1 cup shredded Monterey Jack cheese
* 1/2 cup sour cream
* 1/2 cup diced tomatoes
* 1/2 cup sliced green onions
* 1/4 cup sliced black olives (optional)
* 1/2 cup nacho cheese sauce (optional)
Instructions:
1. Preheat oven to 425°F. Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper.
2. Spread potatoes on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and crispy.
3. While potatoes cook, brown the ground beef in a skillet over medium heat. Drain excess grease.
4. Add taco seasoning and water, then simmer until thick and flavorful.
5. Transfer roasted potatoes to a baking dish and layer seasoned beef evenly over the top.
6. Sprinkle cheddar and Monterey Jack cheese generously across everything.
7. Return to oven and bake for 10 minutes, or until cheese is melted and bubbly.
8. Remove from oven and top with sour cream, diced tomatoes, green onions, olives, and a drizzle of nacho cheese if using.
9. Serve hot and dig into that loaded, cheesy goodness.
Pro Tip:
For extra crispy potatoes, soak the diced pieces in cold water for 20 minutes, then dry thoroughly before roasting—this removes starch and gives you that perfect golden crunch.
