Now, in a skillet over medium heat, add a teaspoon of olive oil and sauté the ground beef or turkey until browned. If you’re using turkey, a small sprinkle of salt and pepper enhances the flavor beautifully. Once cooked, stir in the taco seasoning along with a bit of water as per the packet instructions—let it simmer for about 5 minutes until it thickens. The spicy smell wafting through the air is simply irresistible!
Next, it’s time to assemble your Cheesy Taco Potatoes! In a baking dish, toss the boiled potatoes with the seasoned meat mixture. Make sure everything is evenly coated. You can even add some of the diced tomatoes at this stage if you like a bit more freshness. After everything is combined, sprinkle the shredded cheddar cheese generously on top. We all know cheese makes everything better!
Finally, pop the baking dish into the oven and bake for about 20 minutes, or until the cheese is bubbly and gold brown. I often peek in to enjoy the sight of that golden crust forming, which is the best part! The combination of textures and flavors is simply out of this world!
Pro Tips for Best Results
I tested this recipe three ways, and I found that using russet potatoes gives the best texture, as they hold their shape well after baking. If you prefer a creamier potato, you could even go for yellow potatoes, which I tried once, and the results were delightful!
Another tip I have is to let your potatoes cool slightly after boiling. This helps them hold their rustic shape instead of turning into mashed potatoes when mixing in with the taco filling. I’ve made that mistake before, and I learned that patience really pays off!
Lastly, don’t be shy with the cheese! I often find myself adding a tad more than the recipe calls for, especially since this dish is all about indulgence. Experimenting with different cheeses can also add exciting flavors—pepper jack for a spicy kick or a blend for depth.
Common Mistakes to Avoid
One common mistake I’ve made is overcooking the potatoes when boiling. It might be tempting to walk away and do other things while they simmer, but trust me, sticking around is worth it! Overcooked potatoes turn into mush, which you don’t want—aim for fork-tender, and you’ll be golden!
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