Description
Cheesy Taco Potatoes are a delicious fusion of roasted potatoes topped with savory, spice-infused ground protein and melted cheese, offering both comfort and nourishment.
Ingredients
Scale
2 lbs Organic Yukon Gold or Russet Potatoes
1 lb Grass-fed Ground Beef or Organic Ground Turkey
2 tbsp Homemade Taco Seasoning
2 tbsp Avocado Oil or Ghee
1.5 cups Shredded Sharp Grass-fed Cheddar Cheese
Fresh Cilantro, Diced Tomatoes, and Sliced Avocado
Instructions
- Preheat your oven to 425°F (220°C). Scrub your potatoes thoroughly and dice them into uniform 1-inch cubes. Toss the cubes with avocado oil, sea salt, and smoked paprika
- Spread the potatoes in a single layer on a parchment-lined baking sheet. Roast for 25 to 30 minutes, tossing halfway through until golden and crispy
- While the potatoes roast, heat a skillet over medium-high heat. Add ground protein and cook until browned. Drain excess fat if necessary
- Stir in homemade taco seasoning and a splash of bone broth or water. Simmer for 5 minutes until the meat is deeply seasoned
- Once the potatoes are tender, top with the meat mixture and sprinkle shredded grass-fed cheddar over the top
- Return to the oven for 3 to 5 minutes, until the cheese is bubbling and slightly golde
- Garnish with fresh lime juice, Greek yogurt, and fresh herbs before serving
Notes
Ensure potatoes are completely dry after washing for optimal crispiness.
Don't overcrowd the baking sheet to allow even cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to four days.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg