Loaded Potato Taco Bowl
A delightful mix of crispy seasoned potatoes topped with your favorite taco fixings, perfect for busy families seeking quick and delicious meals.
Ingredients
For the Potatoes
- 4 whole russet or Yukon Gold potatoes Choose for their fluffy texture when baked.
For the Meat
- 1 lb ground meat (beef, turkey, or plant-based) Use a lighter option for a healthier dish.
- 1 packet taco seasoning Blend of spices for authentic taco flavor.
For the Toppings
- 1 cup cheddar or Mexican blend cheese Adds creaminess and richness.
- 1 cup guacamole Optional but recommended.
- 1 cup sour cream For added creaminess.
- 1 cup salsa Choose your favorite variety.
- 1 cup diced tomatoes Fresh or canned works.
- 1 cup lettuce Shredded for garnish.
- 1 whole jalapeño Sliced, for those who like heat.
Extras
- 1 can black beans Optional, for added nutrition.
- 1 cup corn Optional, adds sweetness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, pierce with a fork, coat with olive oil, sprinkle with salt, and bake for about 45 minutes or until tender.
- In a skillet, heat a little oil over medium heat. Add the ground meat and cook until browned, breaking it apart as it cooks. Stir in taco seasoning with a splash of water and simmer until thickened.
Assembling the Bowls
- Once the potatoes are cooked, cut them open and fluff the insides with a fork. Layer the seasoned meat and then pile on your favorite toppings.
- Garnish with cheese and any other toppings you like, and serve hot.
Notes
Leftover bowls can be stored in the fridge for up to 3 days - reheat in the oven for crispiness or in the microwave for convenience. Feel free to swap ground meat for canned lentils or black beans for a vegetarian option. Try adding smoky chipotle seasoning or experiment with different cheeses for added flavor.