Why make this recipe
Loaded Potato Taco Bowl is a fun and tasty dish that combines the flavors of tacos and loaded potatoes. It’s easy to make and can be customized to fit your taste. You can enjoy it for lunch, dinner, or even as a party dish. Whether you’re feeding a family or just yourself, this recipe is a satisfying meal that everyone will love.
How to make Loaded Potato Taco Bowl
Ingredients:
- 4 medium potatoes
- 1 pound ground beef (or turkey)
- 1 packet taco seasoning
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup sour cream
- 1 cup salsa
- 1 cup black beans (drained and rinsed)
- 1 cup corn (canned or frozen)
- Chopped green onions for garnish
- Salt and pepper to taste
Directions:
- Start by preheating your oven to 425°F (220°C).
- Wash the potatoes and poke several holes in them with a fork. Rub them with a little bit of oil and sprinkle with salt.
- Place the potatoes on a baking sheet and bake for about 45 minutes, or until they are tender.
- While the potatoes are baking, cook the ground beef in a pan over medium heat. Drain any excess fat.
- Add the taco seasoning to the meat and follow the instructions on the packet. Usually, you’ll add some water and let it simmer for a few minutes.
- In another bowl, mix the black beans and corn together and set them aside.
- Once the potatoes are cooked, take them out of the oven. Let them cool for a few minutes, then cut them in half and scoop out a little bit of the inside to make room for the toppings.
- Layer the taco meat, black beans, corn, shredded cheese, salsa, and sour cream on top of the potato halves.
- Return the loaded potato tacos to the oven for an additional 5-10 minutes, just until the cheese is melted.
- Garnish with chopped green onions before serving.
How to serve a Loaded Potato Taco Bowl
Serve your Loaded Potato Taco Bowl on a large plate. You can keep the ingredients separate in bowls for a fun DIY taco night. This way, everyone can make their own bowl the way they like it!
How to store a Loaded Potato Taco Bowl
If you have leftovers, store them in an airtight container in the refrigerator. They should stay fresh for up to 3 days. When you’re ready to eat them, you can heat them in the microwave or oven until warm.
Tips to make a Loaded Potato Taco Bowl
- You can use sweet potatoes instead of regular potatoes for a different flavor.
- Try adding toppings like jalapeños, avocado, or chopped cilantro for extra taste.
- If you want a vegetarian option, replace the ground beef with seasoned lentils or mushrooms.
Variation
You can easily make these bowls customizable. Instead of taco seasoning, try using barbecue sauce for a BBQ potato bowl. You can also switch out the beef for shredded chicken or use different types of cheese based on what you have at home.
FAQs
1. Can I use leftover baked potatoes for this recipe?
Yes, using leftover baked potatoes will save you time! Just reheat them in the oven or microwave before adding your toppings.
2. Can I freeze Loaded Potato Taco Bowls?
It’s best not to freeze the assembled bowls as the potatoes may become mushy when thawed. However, you can freeze the taco meat and toppings separately and assemble them fresh later.
3. Is this recipe gluten-free?
Yes, this dish can be gluten-free if you use gluten-free taco seasoning and check the labels of your toppings. Always make sure to verify that the ingredients meet your dietary needs!
Loaded Potato Taco Bowl
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- Wash the potatoes and poke several holes in them with a fork. Rub them with a little bit of oil and sprinkle with salt.
- Place the potatoes on a baking sheet and bake for about 45 minutes, or until they are tender.
- While the potatoes are baking, cook the ground beef in a pan over medium heat. Drain any excess fat.
- Add the taco seasoning to the meat and follow the instructions on the packet. Usually, you’ll add some water and let it simmer for a few minutes.
- In another bowl, mix the black beans and corn together and set them aside.
- Once the potatoes are cooked, take them out of the oven. Let them cool for a few minutes, then cut them in half and scoop out a little bit of the inside to make room for the toppings.
- Layer the taco meat, black beans, corn, shredded cheese, salsa, and sour cream on top of the potato halves.
- Return the loaded potato tacos to the oven for an additional 5-10 minutes, just until the cheese is melted.
- Garnish with chopped green onions before serving.
