These taco-stuffed smashed potatoes are a combination of crispy smashed potatoes with taco filling and taco toppings.

You honestly cannot go wrong.

How to make taco stuffed smashed potatoes

Baby potatoes: I love baby potatoes because they're the perfect size for this recipe. If you have regular-sized potatoes, that would work too.
Ground beef: You're going to make taco meat, or you can use leftover taco meat.
Spices: Chili powder, cumin, smoked paprika, onion and garlic powders, to be exact.
Cheese: Whatever shredded kind you have on hand.
Toppings: Plain Greek yogurt or sour cream, salsa, chopped cilantro or green onion and diced avocado, and the list goes on.

Preheat oven to 400 degrees.
Bring a large pot of water to a boil.
Add potatoes and cook about 10 minutes or until slightly soft.
Drain and transfer potatoes to a greased baking sheet. Let slightly cool.
Use the back of a spatula to gently smash each potato.
Drizzle with oil and sprinkle with half of the salt.
Roast 10 minutes or until crispy on the edges.
While the potatoes roast, brown the ground beef in a skillet, breaking up into smaller pieces as it cooks.
Add the remaining salt, chili powder, cumin, onion, garlic, black pepper and ¼ cup water to the beef and bring to a simmer.
Spoon taco meat onto the roasted smashed potatoes.
Top each with shredded cheese and bake an additional 4-5 minutes or until cheese is melted and bubbly.
Top with desired toppings and serve.

For the potatoes: Use yukon golds, red potatoes or any other kind of potato you like to eat with the skins on (no peeling required in this recipe!).
For the ground beef: Use ground turkey, chicken, pork or beef. Whatever you have will work.
For the spices: You can sub in a few tablespoons of your favorite pre-made taco seasoning.
For the toppings: Literally any of your favorite taco toppings will work here.

To make them gluten free: This recipe does not contain gluten.
- Be sure all ingredients are gluten free.
To make them dairy free: Use dairy free cheese and use dairy free toppings.
To make them vegetarian: Swap in two cans of black or pinto beans instead of meat.
To make them nut free: This recipe does not contain nuts.
- Be sure all ingredients are nut free.
To make them egg free: This recipe does not contain egg.

Taco-inspired recipes:

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Crispy smashed potatoes stuffed with taco meat and all your favorite taco toppings. The perfect customizable simple weeknight meal.

Scale

1-1 ½ pounds baby yellow or red potatoes
2 tablespoons oil
¾ teaspoons coarse salt, divided
½-pound ground beef
½ tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon minced onion
1 teaspoon minced garlic
¼ teaspoon ground black pepper
1 cup shredded Mexican cheeses
Plain Greek yogurt or sour cream, salsa, chopped cilantro or green onion and diced avocado, for topping

Cook Mode Prevent your screen from going dark

Preheat oven to 400 degrees.
Bring a large pot of water to a boil. Add potatoes and cook about 10 minutes or until slightly soft. Drain and transfer potatoes to a greased baking sheet. Let slightly cool.
Use the back of a spatula to gently smash each potato. Drizzle with oil and sprinkle with half of the salt. Roast 10 minutes or until crispy on the edges.
While the potatoes roast, brown the ground beef in a skillet, breaking up into smaller pieces as it cooks. Add the remaining salt, chili powder, cumin, onion, garlic, black pepper and ¼ cup water to the beef and bring to a simmer. Spoon taco meat onto the roasted smashed potatoes. Top each with shredded cheese and bake an additional 4-5 minutes or until cheese is melted and bubbly.
Top with desired toppings and serve.

Cooking Tip: The potatoes can be boiled and/or roasted ahead of time to make for a quick weeknight meal.