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Cheesy Taco Potato Bites #SundaySupper

These Cheesy Taco Potato Bites are spicy, cheesy bite-sized potato skins made with real Idaho® potatoes, taco-spiced ground beef, salsa, and melty cheese, and will be a hit at any party.
Course Appetizers
Cuisine American, Mexican
Keyword Cheesy Taco Potato Bites
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 476kcal


  • 24 small fingerling potatoes about 3 pounds, washed and dried
  • 1/3 cup sour cream plus more for serving
  • 2 tablespoons unsalted butter melted
  • 1/4 cup milk
  • Coarse salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 2/3 pound lean ground beef
  • 2-1/2 Tablespoons taco seasoning either store-bought or homemade
  • 1/2 cup pico de gallo drained (either store-bought or homemade)
  • 2 1/2 cups shredded Mexican Blend Cheese
  • 2 Tablespoons chopped chives


  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Place potatoes, in one layer, on the prepared baking sheet. Bake until easily pierced with a fork, 25 to 30 minutes. Remove from oven and let cool slightly, about 10 minutes.
  • Slice each potato crosswise about 1 inch from the bottom (widest part) of the potato. Using a small spoon, gently scoop out the inside (white part) of the potato, into a medium bowl; set potato bites aside. Add sour cream, butter, and milk to bowl with potato. Sprinkle with a little salt and pepper. Mash until smooth and combined. Set aside.
  • Heat olive oil in a large skillet over medium heat. Add ground beef and cook, stirring often, until beef is browned and no longer pink, about 10 minutes. Sprinkle taco seasoning evenly over the top. Add pico de gallo. Remove from heat and fold beef mixture into mashed potato mixture along with 1 cup cheese and chives; sprinkle with salt and pepper to taste.
  • Spoon potato and meat mixture into hollowed-out potato bites and place on a parchment paper-lined baking sheet. Sprinkle potato skins with remaining 1 cup cheese and place in the preheated oven; bake until cheese is melted and potatoes are hot, about 20 minutes. Serve topped with sour cream, remaining pico de gallo, and cilantro.


Calories: 476kcal | Carbohydrates: 77g | Protein: 20g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 314mg | Potassium: 1918mg | Fiber: 9g | Sugar: 5g | Vitamin A: 338IU | Vitamin C: 85mg | Calcium: 334mg | Iron: 4mg