why make this recipe
Loaded Potato Taco Bowl is a fun and hearty meal that combines the best of both worlds: delicious seasoned potatoes and classic taco ingredients. This dish is perfect for a family dinner or a fun gathering with friends. You get a satisfying crunch from the potatoes and toppings, and it’s easy to customize with your favorite ingredients. Plus, it’s a great way to use leftover taco meat or other proteins.
how to make Loaded Potato Taco Bowl
Ingredients:
- 2 large potatoes
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cooked taco meat (beef, chicken, or plant-based)
- 1 cup black beans (drained and rinsed)
- 1 cup corn (canned or frozen)
- 1 cup diced tomatoes
- 1 avocado (sliced)
- Crushed tortilla chips or Fritos for topping
- Sour cream or Greek yogurt (optional)
- Chopped cilantro (optional)
Directions:
- Preheat the oven to 425°F (220°C).
- Cut the potatoes into bite-sized cubes and place them on a baking sheet.
- Drizzle with olive oil, and sprinkle with paprika, garlic powder, smoked paprika, salt, and pepper. Toss to coat.
- Roast in the oven for about 25-30 minutes or until golden and crispy, flipping halfway through.
- In serving bowls, layer the roasted potatoes, cooked taco meat, black beans, corn, and diced tomatoes.
- Top with avocado slices, crushed tortilla chips or Fritos, and optional toppings like sour cream and cilantro.
- Serve immediately and enjoy your hearty loaded potato taco bowl!
how to serve Loaded Potato Taco Bowl
Serve the Loaded Potato Taco Bowl while the potatoes are still warm. Feel free to place each ingredient in separate bowls and let everyone build their own bowl. This way, everyone gets the toppings they love!
how to store Loaded Potato Taco Bowl
If you have leftovers, store them in an airtight container in the refrigerator. The roasted potatoes can lose some of their crunch, so it is best to eat the bowl fresh. However, you can reheat the potato mixture in the oven or microwave.
tips to make Loaded Potato Taco Bowl
- For extra flavor, marinate the potatoes in the olive oil and seasonings for a bit longer before cooking.
- Feel free to add more veggies like bell peppers or jalapeños for an extra kick.
- You can also swap out the toppings based on your preference. Try adding cheese, salsa, or guacamole for a different twist!
variation
Try using sweet potatoes instead of regular potatoes for a slightly sweeter flavor and even more nutrients. You can also make a vegetarian version by using plant-based taco meat and loading up on more veggies.
FAQs
Can I prepare the ingredients ahead of time?
Yes, you can chop the potatoes and prepare the taco meat in advance. Just store them in the fridge until you’re ready to cook.
Can I freeze the Loaded Potato Taco Bowl?
It’s not recommended to freeze the entire bowl, as the potatoes won’t retain their texture well. However, you can freeze the taco meat and beans separately.
What can I substitute for avocado?
If you don’t have avocado, you can use guacamole or leave it out altogether. You can also add diced bell peppers or a sprinkle of cheese for extra flavor.
Loaded Potato Taco Bowl
A fun and hearty meal combining seasoned potatoes and classic taco ingredients, perfect for family dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 2 large potatoes
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cooked taco meat (beef, chicken, or plant-based)
- 1 cup black beans (drained and rinsed)
- 1 cup corn (canned or frozen)
- 1 cup diced tomatoes
- 1 avocado (sliced)
- Crushed tortilla chips or Fritos for topping
- Sour cream or Greek yogurt (optional)
- Chopped cilantro (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the potatoes into bite-sized cubes and place them on a baking sheet.
- Drizzle with olive oil, and sprinkle with paprika, garlic powder, smoked paprika, salt, and pepper. Toss to coat.
- Roast in the oven for about 25-30 minutes or until golden and crispy, flipping halfway through.
- Layer the roasted potatoes, cooked taco meat, black beans, corn, and diced tomatoes in serving bowls.
- Top with avocado slices, crushed tortilla chips or Fritos, and optional toppings like sour cream and cilantro.
- Serve immediately and enjoy your hearty loaded potato taco bowl!
Notes
For extra flavor, marinate the potatoes in olive oil and seasonings before cooking. Customize with additional veggies or proteins.
