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Loaded Potato Taco Bowls

Delicious and hearty meal combining roasted potatoes with savory taco filling, perfect for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 750
Ingredients Method Notes

Ingredients
  

For the Loaded Potatoes
  • 4 medium-sized russet potatoes Washed and cubed
  • 2 tablespoons olive oil For tossing the potatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • to taste Salt
  • to taste Pepper
For the Taco Filling
  • 1 pound ground beef or turkey (or black beans for vegetarian) Choose based on preference
  • 1 packet taco seasoning
  • 1/2 cup water
  • 1 can (15 oz) black beans, rinsed and drained (optional) Use if desired
For Toppings
  • 1 cup shredded cheddar cheese To taste
  • 1 cup sour cream or Greek yogurt To taste
  • 1 cup pico de gallo or salsa To taste
  • 1 whole avocado, diced
  • 1/2 cup green onions, chopped
  • to taste Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Wash and scrub the russet potatoes thoroughly. Cut them into small cubes, about 1-inch in size.
  2. In a large bowl, toss the potato cubes with olive oil, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper, ensuring all pieces are evenly coated.
Roasting and Cooking
  1. Spread the seasoned potatoes in an even layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until golden brown and crispy, tossing halfway through to ensure even cooking.
  2. While the potatoes are roasting, heat a skillet over medium heat. Add the ground beef or turkey, and cook until browned, breaking it apart with a spatula. Drain any excess fat.
  3. Stir in taco seasoning and water, cooking until the mixture thickens and is heated through, about 5 minutes. If using beans, add them at this stage and heat through.
Assembly
  1. Once the potatoes are done roasting and you have your taco filling ready, start by placing a generous amount of roasted potatoes at the bottom of each bowl.
  2. Spoon a hearty portion of the seasoned meat or beans on top of the potatoes.
  3. Sprinkle shredded cheddar cheese over the top, allowing it to melt slightly from the heat of the meat and potatoes. Then layer on your preferred toppings: sour cream, pico de gallo, diced avocado, green onions, and fresh cilantro.
Serving
  1. Enjoy your Loaded Potato Taco Bowls right away for the best flavor and texture.

Notes

For a vegetarian version, skip the meat and replace with a mix of black beans, corn, and bell peppers. For added heat, mix in jalapeños or chipotle peppers. Storage: Keep components separate in airtight containers; potatoes last 3-4 days, reheat separately.