Taco Potatoes


Taco Potatoes

Make potatoes the center of your meal by spicing them up with taco style toppings!
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Servings 4 - 6



  • 4 - 6 medium Russet potatoes
  • 1 pound lean ground beef
  • 2 teaspoons cumin
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups cheddar cheese, shredded
  • 3 cups lettuce, shredded
  • 1 cup sour cream
  • 1 cup salsa
  • 1 cup guacamole
  • 1/2 cup green onion, chopped


  1. Preheat oven to 400° F. Scrub potatoes in water, pat dry. Using a fork, poke a few holes in each potato, wrap each in foil. Bake potatoes for 1 hour. Carefully remove hot potatoes from oven and set aside to cool slightly. In a large skillet over medium-high heat, cook beef until browned. Drain excess grease. Stir in cumin, oregano, cayenne pepper, salt, and pepper. Remove foil from potatoes. Cut a slit in the top to open. Fill each potato with ground beef. Top with cheese, sour cream, lettuce, salsa, guacamole, and green onions.

You may also like:


Pan de Muerto

Pan de Muerto is very traditional for Dia de Los Muertos. The kids will love making the “bones” for the top!


Ray Vega’s Champagne Cocktail

Nothing reminds me more of my dad than a Champagne Cocktail. Every holiday and special occasion was started off with my dad making his famous Champagne Cocktails. My mom would sip on them while making the finishing touches on the meal and house.