Go Back
Loaded Potato Taco Bowl
Print Recipe

Loaded Potato Taco Bowl: Your New Favorite Comfort Dish

Savor the flavors of a Loaded Potato Taco Bowl, a customizable comfort dish packed with crispy potatoes and savory toppings.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Mexican
Keyword: Comfort Food, Easy Recipe, Loaded Potato Taco Bowl, Meal Prep, taco, Vegetarian
Servings: 4 bowls
Calories: 600kcal

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • Skillet

Ingredients

For the Potatoes

  • 4 medium Russet Potatoes can substitute with sweet potatoes
  • 2 tablespoons Olive Oil or any neutral oil
  • 1 teaspoon Garlic Powder fresh garlic can elevate flavor
  • 1 teaspoon Onion Powder fresh onions may enhance flavor
  • 1 teaspoon Smoked Paprika regular paprika works as a substitute
  • to taste Salt
  • to taste Black Pepper

For the Protein

  • 1 pound Ground Beef or Turkey can use plant-based options
  • 1 tablespoon Chili Powder cumin can be used for milder flavors
  • 1 teaspoon Cumin can omit if desired

For the Toppings

  • 1 medium Red Onion can substitute with other onions
  • 1 can Black Beans or pinto/kidney beans
  • 1 cup Corn Kernels fresh, canned, or frozen
  • 1 cup Shredded Cheddar Cheese dairy-free cheese is a non-dairy option
  • 1 cup Cherry Tomatoes or substitute with regular tomatoes
  • 1 medium Avocado guacamole can be a swap
  • 1/4 cup Fresh Cilantro can try basil for different flavor
  • 2 lime Lime Wedges lemon can be used as an alternative
  • 1 cup Sour Cream Greek yogurt is a healthier choice

Instructions

Preparation

  • Preheat oven: Set your oven to 425°F (220°C) to ensure potatoes roast and become crispy.
  • Prepare potatoes: Toss diced russet potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl. Spread evenly on a baking sheet.
  • Bake potatoes: Bake in the preheated oven for 25-30 minutes, flipping halfway through, until crispy and golden brown.
  • Brown the meat: In a skillet over medium heat, cook ground beef or turkey until browned, draining excess fat.
  • Add spices: Stir in chili powder, cumin, and chopped red onion, cooking for about 5 minutes.
  • Incorporate beans and corn: Mix in black beans and corn, heating through for an additional 3-4 minutes.
  • Assemble bowls: Portion out the crispy potatoes into bowls, topping with the meat mixture, shredded cheese, tomatoes, avocado, and cilantro.
  • Serve with lime wedges: Add lime wedges and sour cream alongside each bowl.

Notes

Optional: Sprinkle with additional cilantro for extra flavor. Ensure proper storage and reheating for leftovers.