Loaded Potato Taco Bowl
A delicious and filling meal that combines crispy roasted potatoes with a savory meat mixture and fresh toppings.
Ingredients
For the Potatoes
- 4 medium medium-sized russet potatoes, peeled and diced into bite-sized pieces Russet potatoes are best for fluffiness.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
For the Meat Mixture
- 1 pound ground beef or turkey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
- 1 can black beans, drained and rinsed (15 ounces)
- 1 cup corn kernels (fresh, canned, or frozen)
For Serving
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
- Sour cream for topping
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Spread the diced potatoes on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat.
Baking the Potatoes
- Bake the potatoes in the preheated oven for about 25-30 minutes, flipping halfway, until crispy and golden brown.
Cooking the Meat
- In a large skillet over medium heat, add the ground beef or turkey and cook until browned. Drain excess fat.
- Stir in chili powder, cumin, and chopped red onion. Cook for an additional 5 minutes until the onion softens.
- Add black beans and corn to the skillet. Cook for another 3-4 minutes until heated through.
Assembling the Taco Bowls
- Divide the baked potatoes into serving bowls. Top with the meat mixture.
- Sprinkle shredded cheddar cheese over each bowl. Add halved cherry tomatoes, diced avocado, and fresh cilantro.
Serving
- Serve with lime wedges on the side and a dollop of sour cream on top.
Notes
For a vegetarian version, substitute the meat with sautéed mushrooms or extra black beans. Adjust spices according to taste.