This Loaded Potato Taco Bowl is a delightful twist on traditional tacos that combines the hearty flavors of baked potatoes with the savory goodness of seasoned meat and fresh toppings. This recipe is perfect for busy weeknights or casual gatherings, as it brings together comfort food with a playful, vibrant presentation. With crispy potatoes and a variety of toppings, it’s a surefire way to please everyone at the table.
Why Make This Loaded Potato Taco Bowl
There are countless reasons to make this Loaded Potato Taco Bowl, but let’s highlight a few. First and foremost, the combination of crispy baked potatoes and spiced meat creates a satisfying dish that is both hearty and healthy. The flexibility of the toppings allows everyone to customize their bowl according to their preferences, making it perfect for family dinners or taco night with friends. Plus, this dish is incredibly easy to prepare, ensuring that you spend less time in the kitchen and more time enjoying your meal.
How to Make Loaded Potato Taco Bowl
Making a Loaded Potato Taco Bowl is straightforward and can be broken down into a few essential steps. You’ll start by roasting diced russet potatoes until they’re golden and crispy. While those are baking, you’ll prepare your meat mixture on the stove, blending in spices and fresh ingredients for maximum flavor. Finally, assemble your bowls with the roasted potatoes, loaded with your flavorful meat mix and a variety of colorful toppings. The result? A dish that’s not only pleasing to the eye but also packed with taste!
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 the oven to 425°F (220°C). Spread diced potatoes on a large baking sheet (minimum 13×18 inches) in a single layer to avoid overcrowding. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat all the pieces evenly.
Bake the potatoes for 30-35 minutes, flipping them at the 15-minute mark to ensure they brown evenly. They should come out golden brown and crispy on the edges.
While the potatoes roast, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey, cooking for 7-8 minutes, using a wooden spoon to break it into smaller pieces until it’s browned thoroughly with no pink spots remaining. (If using 93/7 turkey, minimal draining is needed. If using 80/20 beef, tilt the pan and spoon out any excess fat.)
Add the chili powder, cumin, and chopped red onion to the cooked meat. Stir well and let the mixture cook for another 5 minutes until the onion softens and turns translucent.
Stir in the black beans and corn, cooking for an additional 3-4 minutes until everything is heated through. Taste and adjust the seasonings as needed.
Divide the crispy potatoes among 4 serving bowls (about 1 cup per bowl). Top each bowl with approximately 3/4 cup of the meat mixture and let it sit for 30 seconds to allow the cheese to melt slightly.
Finally, add cherry tomatoes, diced avocado, and fresh cilantro on top. Serve with lime wedges and a dollop of sour cream for that extra creamy indulgence.
Nutritional Information
Per serving (1 bowl):
- Calories: 625
- Total Fat: 32g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 600mg
- Total Carbohydrates: 59g
- Dietary Fiber: 11g
- Sugars: 5g
- Protein: 34g
How to Serve Loaded Potato Taco Bowl
This Loaded Potato Taco Bowl shines as a main dish, making it perfect for a weeknight dinner or a gathering with friends. For a fun theme night, serve these bowls alongside homemade salsa, tortilla chips, and a refreshing margarita. You can also consider preparing a Mexican-style salad to accompany the bowls.
How to Store Loaded Potato Taco Bowl
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For the best texture, keep the crispy potatoes separate from the other ingredients. Reheat the potato mixture in the oven or air fryer to regain some of the crispiness rather than using the microwave, which can cause them to become soggy.
Expert Tips for Perfect Loaded Potato Taco Bowl
- For Even Crispiness: Make sure not to overcrowd the baking sheet when roasting the potatoes. This allows the hot air to circulate and gives you that perfect crunch.
- Ground Meat Options: Feel free to substitute ground beef for ground chicken or even a meat alternative for a vegetarian option.
- Spice it Up: If you like a little heat, consider adding diced jalapeños to the meat mixture or sprinkle some chili flakes over the finished bowls.
- Cheese Variations: Experiment with different types of cheese, such as pepper jack for a bit of spice or a Mexican blend for different flavor profiles.
Delicious Variations
- Loaded Veggie Taco Bowl: Swap out the meat for sautéed mushrooms, zucchini, and bell peppers for a vegetarian version.
- Breakfast Taco Bowl: Add scrambled eggs and breakfast sausage instead of ground beef for a hearty breakfast option.
- BBQ Taco Bowl: Use shredded chicken mixed with BBQ sauce as a delicious alternative to traditional taco flavors.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the components ahead of time. Roast the potatoes up to a day in advance and store them in the fridge, then reheat when ready to assemble your bowls.What can I substitute for ground beef?
You can use ground turkey, chicken, or even plant-based meat alternatives for a great substitute that still packs protein.Is this recipe kid-friendly?
Absolutely! Kids love the customizable nature of the bowls. You can let them choose their toppings according to their tastes, making it a fun family meal.
Conclusion
The Loaded Potato Taco Bowl is not just a meal; it’s a celebration of flavors and textures that you and your family will love. With its satisfying mix of crispy potatoes, savory meat, and colorful toppings, it’s easy to see why this dish is a winner for any occasion. Don’t hesitate to give it a try—your taste buds will thank you! Feel free to share your experience in the comments, and happy cooking!
Loaded Potato Taco Bowl
Ingredients
Method
- Preheat the oven to 425°F (220°C). Spread diced potatoes on a large baking sheet in a single layer to avoid overcrowding.
- Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat all pieces evenly.
- Bake the potatoes for 30-35 minutes, flipping them at the 15-minute mark to ensure they brown evenly.
- While the potatoes roast, heat a large skillet over medium heat. Add the ground beef or turkey, cooking for 7-8 minutes until browned thoroughly.
- Add chili powder, cumin, and chopped red onion to the cooked meat. Stir well and let cook for another 5 minutes.
- Stir in black beans and corn, cooking for an additional 3-4 minutes until everything is heated through and seasonings are adjusted to taste.
- Divide the crispy potatoes among 4 serving bowls. Top each bowl with the meat mixture and let sit for 30 seconds to allow the cheese to melt slightly.
- Add cherry tomatoes, diced avocado, and fresh cilantro on top. Serve with lime wedges and a dollop of sour cream.