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–+ servings
Loaded Potato Taco Bowl

Loaded Potato Taco Bowl: Comfort Food with a Zesty Twist

Discover the Loaded Potato Taco Bowl, a delightful fusion of crispy potatoes and bold taco flavors, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium Russet Potatoes or sweet potatoes for a twist
  • 2 tablespoons Olive Oil can replace with canola or avocado oil
  • 2 teaspoons Paprika use smoked paprika for richer flavor
  • 1 teaspoon Garlic Powder substitute with fresh minced garlic
  • 1 teaspoon Onion Powder replace with finely chopped fresh onion
  • 1 teaspoon Chili Powder swap with taco seasoning
  • 1 teaspoon Cumin omit for milder flavor
  • to taste Salt
  • to taste Pepper
For the Taco Filling
  • 1 pound Ground Beef substitute with turkey, black beans, or tofu
  • 1 small Onion omit for a simpler dish
  • 2 cloves Garlic swap with garlic powder if unavailable
  • 1 packet Taco Seasoning
  • 1 cup Salsa or Tomato Sauce or fresh diced tomatoes
  • 1/4 cup Water no substitution needed
For Assembly
  • 1 cup Shredded Cheese Cheddar or Mexican Blend
  • 2 cups Chopped Lettuce or spinach/arugula
  • 1 cup Diced Tomatoes or omit if desired
  • 1 cup Corn fresh or canned
  • 1 cup Black Beans omit for meat-only version
  • 1 medium Avocado or Guacamole or Greek yogurt alternatives
  • 1/2 cup Sour Cream or Greek Yogurt or dairy-free options
  • 1/4 cup Green Onions or chives
  • 1/4 cup Fresh Cilantro omit if not a fan
  • 2 wedges Lime for squeezing over the top

Equipment

  • oven
  • skillet
  • mixing bowl
  • baking sheet

Method
 

Steps
  1. Preheat your oven to 425°F (220°C). Wash and dice the medium russet potatoes into bite-sized pieces.
  2. In a mixing bowl, toss diced potatoes with olive oil, paprika, garlic powder, onion powder, chili powder, cumin, salt, and pepper.
  3. Spread seasoned potatoes on a baking sheet and roast for 20-25 minutes, flipping halfway through.
  4. In a skillet, heat over medium-high and cook ground beef with diced onion until browned, about 5-7 minutes.
  5. Add garlic, taco seasoning, salsa, and water to the beef mixture, simmer for 3-5 minutes.
  6. Layer crispy roasted potatoes in serving bowls, top with taco beef mixture.
  7. Sprinkle shredded cheese over the beef, adding fresh toppings: lettuce, tomatoes, corn, beans, avocado, and sour cream.
  8. Garnish with cilantro and lime juice before serving warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 9gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

For the Best Loaded Potato Taco Bowl, dice potatoes evenly for crispiness and adjust seasoning to taste. Custom toppings enhance wine experience and a milder flavor may be achieved by reducing chili powder.

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