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Loaded Taco Potatoes

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Crispy potato wedges loaded with seasoned beef and melted cheese, perfect for gatherings and quick dinners.

Ingredients

Scale
  • 4–5 medium Russet potatoes (about 2 lbs, scrubbed clean)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb ground beef (85/15 ratio recommended)
  • 1 packet taco seasoning (1 oz)
  • 3/4 cup water
  • 1 cup shredded cheddar cheese (or Mexican blend)
  • Optional toppings: sour cream, salsa, diced tomatoes, green onions, black olives, jalapeños

Instructions

  1. Preheat oven to 425°F. Spray a large baking sheet with non-stick cooking spray.
  2. Wash potatoes thoroughly. Cut each potato in half lengthwise, then cut each half into 3-4 wedges.
  3. Place potato wedges in a large bowl. Drizzle with olive oil and sprinkle with chili powder, garlic powder, salt, and pepper. Toss to coat evenly.
  4. Arrange seasoned wedges in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping at the 12-15 minute mark.
  5. While potatoes are baking, brown ground beef in a skillet over medium-high heat, breaking it into small crumbles.
  6. Stir taco seasoning and water into the cooked beef. Bring to a simmer and cook for 3-5 minutes until thickened.
  7. Remove crispy potatoes from the oven and top with seasoned beef and shredded cheese. Return to oven for 2-3 minutes until cheese melts.
  8. Serve immediately with desired toppings.

Notes

Cut potatoes evenly for uniform cooking. For extra heat, add chopped jalapeños to the beef.

Nutrition

Find it online: https://www.nailzspa.com/loaded-taco-potatoes/

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