Why Make This Recipe
Loaded Potato Taco Bowl is a fun and delicious meal that brings together the best of two worlds: comforting potatoes and vibrant taco flavors. It’s perfect for a family dinner or a casual gathering with friends. Each bowl is packed with protein, veggies, and cheesy goodness. Plus, it’s customizable, so everyone can top their bowl just the way they like it!
How to Make Loaded Potato Taco Bowl
Ingredients
- 4 medium russet potatoes (peeled and diced into 3/4-inch pieces)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper (to taste)
- 1 pound ground beef or turkey (93/7 lean recommended)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion (chopped)
- 15 ounces black beans (1 can, drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes (halved)
- 1 medium avocado (diced)
- 1/4 cup fresh cilantro (loosely packed and chopped)
- Lime wedges (for serving)
- Sour cream (for topping)
Directions
- Preheat your oven to 425°F (220°C).
- Spread the diced potatoes on a large baking sheet (at least 13×18 inches) in a single layer. Make sure not to crowd them.
- Drizzle the potatoes with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss the potatoes to coat them evenly.
- Bake the potatoes for 30-35 minutes. Flip them halfway through (at the 15-minute mark) with a spatula to ensure even browning. They’re ready when they’re golden brown and crispy on the edges.
- While the potatoes bake, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon until fully browned. If using 80/20 beef, drain excess fat if needed.
- Add chili powder, cumin, and chopped red onion to the skillet. Stir well and cook for another 5 minutes until the onion softens.
- Mix in the black beans and corn, cooking for an additional 3-4 minutes until everything is heated through. Taste and adjust the seasonings as you like.
- Divide the crispy potatoes into 4 serving bowls (about 1 cup of potatoes per bowl). Top each with approximately 3/4 cup of the meat mixture. Sprinkle 3-4 tablespoons of shredded cheese on top of each bowl and let it sit for about 30 seconds to melt.
- Finish by adding cherry tomatoes, diced avocado, and fresh cilantro to each bowl. Serve with lime wedges and a dollop of sour cream on top.
How to Serve Loaded Potato Taco Bowl
Serve the Loaded Potato Taco Bowl hot, right out of the oven. Place lime wedges next to each bowl for a fresh squeeze, and offer sour cream on the side for those who want to add some creaminess.
How to Store Loaded Potato Taco Bowl
You can store leftovers in an airtight container in the fridge for up to 3 days. Make sure to separate the potatoes from the meat mixture to keep everything fresh. Reheat in the microwave or on the stovetop until warmed through.
Tips to Make Loaded Potato Taco Bowl
- For extra flavor, let the potatoes marinate in olive oil and spices for an hour before baking.
- If you like it spicy, add some diced jalapeños to the meat mixture.
- Experiment with different toppings like olives, diced bell peppers, or a spicy salsa.
Variation
You can easily swap out the protein for grilled chicken or a plant-based alternative. Feel free to use sweet potatoes instead of russet potatoes for a different taste and texture.
FAQs
1. Can I use other types of cheese?
Yes! You can use any cheese you like, such as Monterey Jack, Pepper Jack, or even a vegan cheese.
2. Is this recipe vegetarian?
The original recipe includes meat, but you can make it vegetarian by using black beans and corn as the main ingredients and skipping the meat.
3. Can I make this recipe ahead of time?
Yes, you can prepare the potatoes and meat mixture ahead of time. Just assemble the bowls and heat before serving for a quick meal.
Loaded Potato Taco Bowl
Ingredients
Potato Base
- 4 medium russet potatoes (peeled and diced into 3/4-inch pieces)
- 2 tablespoons olive oil For drizzling on potatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper (to taste)
Meat & Vegetables
- 1 pound ground beef or turkey (93/7 lean recommended) Choose your preferred protein
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion (chopped)
- 15 ounces black beans (1 can, drained and rinsed)
- 1 cup corn kernels (fresh, canned, or frozen)
Toppings
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes (halved)
- 1 medium avocado (diced)
- 1/4 cup fresh cilantro (loosely packed and chopped)
- Lime wedges (for serving)
- Sour cream (for topping)
Instructions
Baking Potatoes
- Preheat your oven to 425°F (220°C).
- Spread the diced potatoes on a large baking sheet (at least 13x18 inches) in a single layer. Make sure not to crowd them.
- Drizzle the potatoes with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss the potatoes to coat them evenly.
- Bake the potatoes for 30-35 minutes. Flip them halfway through (at the 15-minute mark) with a spatula to ensure even browning. They're ready when they're golden brown and crispy on the edges.
Cooking Meat Mixture
- While the potatoes bake, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey and cook for 7-8 minutes, breaking it up with a wooden spoon until fully browned. If using 80/20 beef, drain excess fat if needed.
- Add chili powder, cumin, and chopped red onion to the skillet. Stir well and cook for another 5 minutes until the onion softens.
- Mix in the black beans and corn, cooking for an additional 3-4 minutes until everything is heated through. Taste and adjust the seasonings as you like.
Assembling Bowls
- Divide the crispy potatoes into 4 serving bowls (about 1 cup of potatoes per bowl).
- Top each with approximately 3/4 cup of the meat mixture. Sprinkle 3-4 tablespoons of shredded cheese on top of each bowl and let it sit for about 30 seconds to melt.
- Finish by adding cherry tomatoes, diced avocado, and fresh cilantro to each bowl. Serve with lime wedges and a dollop of sour cream on top.