Loaded Potato Taco Bowl
A delightful fusion of tacos and loaded potatoes, this bowl features a crunchy potato base topped with spiced filling and bright, creamy toppings—a perfect quick meal for any occasion.
Ingredients
Potato Base
- 1.5 lb baby potatoes or small russets, halved Waxy potatoes hold shape best.
- 2 tbsp olive oil, divided
Protein Filling
- 1 lb ground beef or ground turkey (or firm tofu crumbles / cooked black beans for vegetarian)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade) Homemade: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp oregano, 1/2 tsp salt.
- 1 cup corn kernels Fresh, frozen, or canned, drained.
- 1 cup canned black beans, drained and rinsed (optional)
Toppings
- 1 cup shredded cheddar or Mexican blend
- 1 cup salsa or pico de gallo
- 1/2 cup sour cream or Greek yogurt
- 1 avocado, sliced or diced
- Fresh cilantro, chopped
- Lime wedges
- Pickled jalapeños or sliced fresh jalapeño (optional)
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
- Parboil the halved baby potatoes in salted water for 6–8 minutes until just tender. Drain and pat dry.
- Toss the potatoes with 1 tbsp olive oil, salt, and pepper. Spread in one layer on a baking sheet and roast for 15–20 minutes until golden and slightly crispy.
- Meanwhile, heat 1 tbsp olive oil in a skillet over medium-high. Add ground meat (or tofu/beans) and cook until browned, breaking it up with a spoon.
- Add onion and garlic to the skillet and cook for 3 minutes until translucent. Stir in taco seasoning, corn, and beans; add 2–3 tbsp water and simmer for 3–5 minutes.
Assembly
- Spoon the roasted potatoes into serving bowls.
- Top with the taco mixture, followed by cheese, salsa, avocado, sour cream, cilantro, and jalapeños.
- Finish with a squeeze of fresh lime over each bowl and serve immediately.
Notes
Potatoes may lose crispiness if mixed with wet toppings; assemble just before serving to maintain crunch. For storage, cool components to room temperature and store separately. Reheat potatoes in the oven for best texture.