These Loaded Taco Potatoes deliver crispy, seasoned wedges topped with savory taco beef and melty cheese, ready in under an hour. They are comforting, sharable, and perfect for weeknight dinners or game day spreads.
Why you will love this recipe:
- Crispy potato edges with a tender interior, easy to make in a single oven step.
- Classic taco flavors without the fuss of tacos, ideal for picky eaters.
- Customizable toppings for family preferences and party-style serving.
- Works well with meal prep bowls and other taco-inspired dishes like a sweet potato taco bowl, for balanced meals.
Ingredients
- 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 use Mexican blend
- Optional toppings: 1/2 cup sour cream, 1/2 cup salsa, 1/2 cup diced tomatoes, 2 tablespoons chopped green onions, 1/4 cup sliced black olives, sliced jalapeños to taste
Ingredient notes and substitutions:
- Use Yukon Gold if you prefer a creamier texture, adjust bake time slightly.
- For a leaner option, substitute ground turkey and follow the same cooking method. See a related meal prep idea with turkey tacos at turkey taco meal prep bowl.
- Make it vegetarian by swapping cooked black beans for beef and adding 1 teaspoon cumin.
Where to find specialty items:
- Taco seasoning packets are available in the spice aisle, or make your own blend with chili, cumin, smoked paprika, onion powder, and salt.
STEP-BY-STEP
Preheat oven to 425°F. Spray a large baking sheet with non-stick cooking spray. Wash potatoes thoroughly and cut each potato in half lengthwise, then cut each half into 3 to 4 wedges depending on potato size, aiming for 1/2-inch thickness at the widest part. Keep the skin on.
Visual cue, wedges should be similar thickness for even baking.Place potato wedges in a large bowl. Drizzle with olive oil and sprinkle with chili powder, garlic powder, salt, and pepper. Toss with hands to coat evenly.
Tip, use a large bowl to avoid uneven seasoning.Arrange seasoned wedges in a single layer on prepared baking sheet, ensuring they do not touch. Bake for 25 to 30 minutes, flipping at the 12 to 15 minute mark, until golden brown and crispy on the edges.
Checkpoint, edges should be deep golden and a fork should slide in easily.While potatoes bake, brown ground beef in a large skillet over medium-high heat, breaking it up into small crumbles with a wooden spoon. Once no pink remains, drain excess fat by carefully tilting the skillet and spooning it out.
Process photo suggestion, show browned crumbles before seasoning.Stir taco seasoning and water into the beef. Bring to a simmer, then reduce heat and cook for 3 to 5 minutes until sauce thickens and coats the back of a spoon.
Visual cue, sauce should cling to the meat, not pool.Remove crispy potatoes from oven and top evenly with seasoned beef and shredded cheese. Return to oven for 2 to 3 minutes until cheese melts. Watch closely to prevent cheese from browning. Serve immediately with desired toppings.
Serving tip, add cold toppings like sour cream and salsa just before serving for contrast.
For more taco-inspired topping ideas, try options from other simple bowls linked in our recipe collection at sweet potato taco bowl.
TIPS & VARIATIONS
Make-ahead and storage:
- Keep seasoned wedges in an airtight container for up to 2 days, then re-crisp in a 425°F oven for 8 minutes.
- Store assembled leftovers in the fridge for up to 3 days, reheat in oven or air fryer.
Recipe variations:
- Vegetarian, swap beef for seasoned black beans and roasted corn.
- Low carb, replace potatoes with roasted cauliflower florets and bake slightly less time.
- Spicy, add 1/4 teaspoon cayenne to the potato seasoning and pickled jalapeños on top.
- Dairy-free, use vegan cheese or skip cheese and add avocado slices.
Serving suggestions:
- Serve family style on a large platter for parties, or plate individually with a side salad.
Pro tips: - Do not overcrowd the baking sheet, this steams the potatoes and prevents crisping.
- Flip wedges only once for best browning.
Explore meal prep inspiration that pairs well with these flavors at turkey taco meal prep bowl.
COMMON MISTAKES TO AVOID
- Cutting uneven wedges, this causes inconsistent cooking, fix by aiming for uniform 1/2-inch thickness.
- Overcrowding the pan, potatoes will steam instead of crisp, use two sheets if needed.
- Not draining beef fat, excess grease makes toppings soggy, spoon out fat after browning.
- Skipping the flip, one-sided browning results, flip at the halfway mark for even crisp.
- Melting cheese too long, it can burn, return to oven only until just melted.
- Adding cold toppings too early, they will warm and lose texture, add just before serving.
- Using low-moisture cheese only, choose a melty cheddar or Mexican blend for best results.
If you find the wedges underdone, increase oven time by 3 to 5 minutes and check again. For a crispier finish, broil for 30 seconds while watching closely.
Loaded Taco Potatoes, Crispy Oven Wedges with Taco Beef and Cheese
Ingredients
For the Potato Wedges
- 4–5 medium medium Russet potatoes (about 2 lbs, scrubbed clean) Use Yukon Gold for creamier texture; adjust bake time slightly.
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Taco Beef
- 1 lb ground beef (85/15 ratio recommended) Substitute ground turkey for a leaner option.
- 1 packet taco seasoning (1 oz) Available in the spice aisle or make your own blend.
- 3/4 cup water
- 1 cup shredded cheddar cheese Or use Mexican blend.
Optional Toppings
- 1/2 cup sour cream Add just before serving.
- 1/2 cup salsa Add just before serving.
- 1/2 cup diced tomatoes Add just before serving.
- 2 tablespoons chopped green onions Add just before serving.
- 1/4 cup sliced black olives Add just before serving.
- to taste sliced jalapeños Add just before serving.
Instructions
Preparation
- Preheat oven to 425°F. Spray a large baking sheet with non-stick cooking spray. Wash potatoes thoroughly and cut each potato in half lengthwise, then cut each half into 3 to 4 wedges aiming for 1/2-inch thickness at the widest part.
- Place potato wedges in a large bowl. Drizzle with olive oil and sprinkle with chili powder, garlic powder, salt, and pepper. Toss with hands to coat evenly.
- Arrange seasoned wedges in a single layer on prepared baking sheet, ensuring they do not touch. Bake for 25 to 30 minutes, flipping at the 12 to 15 minute mark until golden brown and crispy on the edges.
Cooking the Beef
- While potatoes bake, brown ground beef in a large skillet over medium-high heat, breaking it up into small crumbles. Once no pink remains, drain excess fat.
- Stir taco seasoning and water into the beef. Bring to a simmer, then reduce heat and cook for 3 to 5 minutes until sauce thickens.
Final Assembly
- Remove crispy potatoes from oven and top evenly with seasoned beef and shredded cheese. Return to oven for 2 to 3 minutes until cheese melts, watching closely to prevent browning. Serve immediately with desired toppings.
