Description
This Crispy Smashed Taco-Loaded Potatoes recipe combines tender microwaved potatoes, oven-roasted until golden and crispy, with flavorful seasoned ground beef and melted Mexican cheese. Topped with fresh chopped tomatoes, onions, cilantro, pickled jalapeños, and sour cream, these loaded potatoes make a hearty and delicious meal or appetizer perfect for taco lovers.
Ingredients
Potatoes and Seasoning
- 5 tablespoons (75 ml) extra-virgin olive oil, divided
- 4 small russet potatoes (5 to 6 ounces; 142 to 170 g each), unpeeled and scrubbed clean
- 1/3 cup plus 3 tablespoons (75 plus 45 ml) tap water, divided
- 1/2 teaspoon Diamond Crystal kosher salt (for table salt, use half as much by volume)
Beef Mixture
- 8 ounces (224 g) 90% lean ground beef
- 1 1/2 tablespoons (20 g) homemade taco seasoning or store-bought taco seasoning
- 1/3 cup (75 ml) tap water
- 1 tablespoon extra-virgin olive oil
Cheese and Toppings
- 4 ounces Mexican blend shredded cheese (1 cup; 114 g), divided
- Chopped tomatoes, for serving
- Chopped white onions, for serving
- Cilantro, for serving
- Pickled jalapeños, for serving
- Sour cream, for serving
Instructions
- Preheat and Prepare Baking Sheet: Adjust oven racks to the upper-middle and lower-middle positions and preheat oven to 450°F (230°C). Using a pastry brush or your fingers, coat a large rimmed baking sheet with 2 tablespoons of olive oil to prevent sticking.
- Microwave Potatoes: Place the scrubbed potatoes in a large microwave-safe bowl with 3 tablespoons of water. Cover loosely, leaving a small opening for venting. Microwave on high, flipping potatoes halfway through, until a fork slides in easily with little resistance, about 12 minutes.
- Semi-Smashed Potatoes: Transfer the cooked potatoes to the greased baking sheet, spacing them at least 2 inches apart. Gently smash each potato to form a roughly 1/2-inch thick semi-round shape using a rimmed baking sheet or the bottom of a medium mixing bowl. It's normal for edges to split.
- Season and Roast Potatoes: Drizzle the smashed potatoes evenly with 2 tablespoons of olive oil, rubbing it all over. Sprinkle with kosher salt. Bake on the lower-middle rack, rotating to the upper-middle rack halfway through, until potatoes are deeply browned and crispy, about 20 to 30 minutes.
- Cook Seasoned Beef: While potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add taco seasoning and cook, stirring constantly until fragrant and sizzling, about 45 seconds. Add ground beef, breaking it up with a wooden spoon, and cook until browned, about 6 to 8 minutes. Drain excess fat if needed.
- Simmer Beef Mixture: Stir in the remaining 1/3 cup water. Reduce heat to low and simmer the beef mixture until thickened, about 3 minutes. Turn off heat and cover to keep warm.
- Assemble Loaded Potatoes: Top each crispy potato with 2 tablespoons of shredded cheese, then about 1/3 cup of the cooked beef, followed by the remaining 2 tablespoons of cheese.
- Melt Cheese: Return the assembled potatoes to the oven on the upper-middle rack and bake just until the cheese is melted and edges of the potatoes appear lacy, about 2 to 3 minutes.
- Serve: Use a spatula to transfer potatoes onto serving plates. Add chopped tomatoes, chopped white onions, cilantro, pickled jalapeños, and a dollop of sour cream on the side as preferred. Serve immediately for best texture and flavor.
Notes
- Using a microwave to cook potatoes before roasting reduces total cooking time and ensures fluffy insides.
- Russet potatoes are ideal for smashing as they become crispy outside and soft inside.
- Feel free to substitute ground turkey or plant-based meat for a different protein option.
- Adjust the amount of taco seasoning to your taste preference.
- For extra crispiness, use a convection oven if available when roasting potatoes.
- Leftover beef mixture can be refrigerated and used in tacos or burritos later.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
