Go Back
–+ servings
Loaded Potato Taco Bowl

The Irresistibly Hearty Loaded Potato Taco Bowl You’ll Love

Experience the savory explosion of flavors in the Loaded Potato Taco Bowl, a comforting dinner delight.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American, Mexican
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Russet Potatoes Substitute with sweet potatoes for a sweeter version.
  • 2 tablespoons Olive Oil Use other cooking oils if desired.
  • 1 teaspoon Garlic Powder Fresh garlic can be substituted for a more pungent flavor.
  • 1 teaspoon Onion Powder Freshly chopped onion is a great alternative.
  • 1 teaspoon Smoked Paprika Regular paprika can be used if needed.
  • to taste Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.
For the Protein
  • 1 pound Ground Beef or Turkey Can swap with additional beans for a vegetarian option.
  • 1 tablespoon Chili Powder Cayenne or hot sauce may work for added heat.
  • 1 teaspoon Cumin Coriander can serve as a substitute.
  • 1 medium Red Onion White or yellow onion can be used interchangeably.
For the Mix-Ins
  • 1 can Black Beans Can use kidney beans as an alternative.
  • 1 cup Corn Kernels Fresh, canned, or frozen options are all suitable.
For the Toppings
  • 1 cup Cheddar Cheese Other cheeses like Monterey Jack work well too.
  • 1 cup Cherry Tomatoes Diced regular tomatoes can replace them.
  • 1 medium Avocado Omit if against dietary preferences.
  • 1/4 cup Fresh Cilantro Parsley can be used for an alternative.
  • 2 pieces Lime Wedges Lemon can be substituted if needed.
  • 1/2 cup Sour Cream Greek yogurt is a lower-fat alternative.

Equipment

  • Oven
  • baking sheet
  • large bowl
  • Skillet

Method
 

How to Make Loaded Potato Taco Bowl
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet.
  2. Toss diced russet potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl.
  3. Spread the seasoned potatoes evenly on the prepared baking sheet.
  4. Bake the potatoes for 25–30 minutes, flipping them halfway through.
  5. Brown the ground beef or turkey in a skillet over medium heat until fully cooked.
  6. Stir in the chili powder, cumin, and red onion; cook until the onion softens, about 5 minutes.
  7. Add the black beans and corn to the skillet; heat everything through for another 3–4 minutes.
  8. Assemble your bowls by layering the crispy potatoes, then topping with the meat mixture.
  9. Top each bowl with a sprinkle of cheddar cheese, diced cherry tomatoes, sliced avocado, and fresh cilantro.
  10. Serve immediately with lime wedges and sour cream on the side.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 60gProtein: 30gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 1000mgFiber: 10gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 250mgIron: 4mg

Notes

Optional: Drizzle with hot sauce for an extra kick! Leftovers can be heated separately to maintain crispiness.

Tried this recipe?

Let us know how it was!