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These Taco Tatos are the life of the party! We have them as a side dish, but you could almost make a main dish out of them they are that good!
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I realized that I don’t have too many side dishes posted ….. what is up with that?! I guess I need to start sharing some of those with y’all as well! 🙂
Yesterday, I shared my recipe for Spicy Southwest Meatloaf. I told y’all I would be sharing these awesome Taco Tatos with you today! In my humble opinion, these are the perfect side dish with that meatloaf!
I think they would be equally great with a Southwest seasoned grilled meat as well. Although I have never tried it yet, I would be tempted to cook the potatoes in foil right along with the meat. I could and save myself some clean-up!
This is one of those side dishes that there is never any leftovers …. my kiddos gobble this stuff up like it’s their last meal! I hope you give these a try – and if anyone tries cooking them in foil on the grill, I’d love to hear back as to how they turned out. If I make them that way, I’ll be sure to update this post! 🙂
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Taco Potatoes
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Ingredients
- 4 large russet potatoes, scrubbed and cut into 1-inch cubes
- ½ cup butter, melted (or olive oil)
- 1 packet taco seasoning, 1 oz.
- 1 cup Cheddar cheese, shredded, 4 oz.
- ½ pound bacon, cooked and crumbled
- 3 – 4 green onions, chopped
- salsa and sour cream, optional
Instructions
- Preheat the oven to 400°F. Spray a large baking sheet with cooking spray and set aside.
- In a large ziplock bag or bowl, combine the potatoes, butter, and taco seasoning. If using a bag, seal the bag. Shake and squeeze to make sure the potatoes are evenly coated. If using a bowl, stir until the potatoes are well-coated. Spread the coated potatoes into the prepared pan in a single layer.
- Bake for 45-55 minutes or until the potatoes are tender – flip twice with a spatula during cooking to ensure even browning.
- Remove the pan from the oven and sprinkle the cheese over the top of the potatoes. Return to the oven for another 3-5 minutes or until the cheese is melted. Remove from the oven and sprinkle with bacon and green onions.
- Serve with salsa or sour cream if desired.
Notes
- I think they would be great with a Southwest seasoned grilled meat as well. Although I have never tried it yet, I would be tempted to cook the potatoes in foil right along with the meat. I could and save myself some clean-up!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on June 28, 2013. Updated on April 23, 2021.
Oh yes, this will be our Sat. lunch or dinner. Thanks so much for sharing. I found you over at the Wonderful Food Wednesday link party. I am definitely a new follower!!!
I'm really looking forward to making these. Great recipe!
I've been meaning to come over and see what taco tatos were all about. I'm now both thrilled to know b/c it is so me and scared b/c I will pig out on plates of this. Bring on the stretchy pants. Totally worth it!
Thank you for sharing, Jamie!
Michelle @Ms. enPlace
Your taco potatoes sound wonderful!
Taco Tatos … Yes Please! These look really tasty!
yummy!
Oh those look wonderful! I could eat them easily by themselves for lunch, but as a side for meatloaf they would be perfect as well!
Thanks for sharing on Foodie Friday. I'm pinning this one!
Jamie, these sound delicious! Always on the lookout for new ways with potatoes, because my hubby is a total meat and potatoes guy! Thanks for sharing, pinning and have a wonderful weekend!
OMGoodness, Jamie – this looks awesome and I have everything 🙂
Looks good!