TACO POTATOES
These Taco Potatoes are crispy, cheesy, and loaded with flavorful taco-seasoned toppings. Easy to make in the oven or air fryer, they’re perfect for a quick weeknight dinner, snack, or party appetizer.
Ingredients
- 4 large potatoes diced into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup cooked ground beef or turkey optional
- ½ cup diced tomatoes
- ¼ cup sliced black olives
- 2 tablespoons chopped green onions
- Sour cream for serving
- Salsa for serving
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare Potatoes: Toss diced potatoes with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Bake Potatoes: Spread potatoes evenly on the baking sheet. Bake for 20–25 minutes, flipping halfway, until golden and crispy.
- Add Toppings: Remove from oven, sprinkle with cheese, cooked meat (if using), tomatoes, and olives. Return to oven for 3–5 minutes to melt cheese.
- Serve: Garnish with green onions. Serve warm with sour cream and salsa on the side.
Notes
- Make Ahead: Dice potatoes and store in cold water in the fridge for up to 24 hours.
- Customizing the Flavor: Add taco seasoning to taste, or top with jalapeños, guacamole, or shredded lettuce.
- Serving Suggestions: Serve as a main dish with a side salad, or as a snack/appetizer for parties.
- Allergy-Friendly Options: Use dairy-free cheese or omit cheese for a vegan option.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to keep potatoes crispy.