Loaded Potato Taco Bowl

Name: Loaded Potato Taco Bowls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 4 medium russet potatoes, peeled and diced into 3/4-inch pieces; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; Salt and black pepper (to taste); 1 pound ground beef or turkey (93/7 lean recommended); 1 teaspoon chili powder; 1 teaspoon cumin; 1 small red onion, chopped; 15 ounces black beans (1 can, drained and rinsed); 1 cup corn kernels (fresh, canned, or frozen); 1 cup shredded cheddar cheese; 1 cup cherry tomatoes, halved; 1 medium avocado, diced; 1/4 cup fresh cilantro, loosely packed and chopped; Lime wedges (for serving); Sour cream (for topping)

By: GORDON ALEX | Published onFebruary 7, 2026

Loaded potato taco bowl with crispy potatoes, fresh toppings, and spicy sauce

Healthy Recipes

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Loaded Potato Taco Bowls bring a delightful twist to Taco Night, combining the comfort of crispy potatoes with the savory goodness of taco fillings. I first stumbled upon this recipe on a busy weeknight when I was craving something hearty yet simple to throw together. It’s a dish that satisfies everyone, from kids to adults, and here’s the best part—it’s customizable! With layers of flavor and texture, this taco bowl is not just a meal; it’s an experience worth savoring any night of the week.

Why you’ll love this dish

Why opt for a boring taco when you can have it in a bowl of baked potatoes? Loaded Potato Taco Bowls are the perfect blend of crispy, creamy, and savory. They’re fast to prepare, budget-friendly, and packed with nutrients. Perfect for a busy weeknight dinner or a festive gathering, this recipe is sure to impress.

“This Loaded Potato Taco Bowl was a hit at our family dinner! The crispy potatoes with the flavorful meat made every bite memorable.” — Happy Home Cook

Step-by-step overview

Preparing Loaded Potato Taco Bowls is a simple and rewarding process. You’ll roast diced potatoes until crispy while simultaneously cooking seasoned ground meat with delicious toppings to complete the bowl. The combination of textures—from crunchy potatoes to creamy avocado—makes this dish not only appealing but also satisfying. Plus, it takes about 45 minutes from start to finish, making it an excellent choice for those with a tight schedule.

Key ingredients

To make these delicious Loaded Potato Taco Bowls, here’s what you’ll need:

4 medium russet potatoes (peeled and diced into 3/4-inch pieces)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and black pepper (to taste)
1 pound ground beef or turkey (93/7 lean recommended)
1 teaspoon chili powder
1 teaspoon cumin
1 small red onion (chopped)
15 ounces black beans (1 can, drained and rinsed)
1 cup corn kernels (fresh, canned, or frozen)
1 cup shredded cheddar cheese
1 cup cherry tomatoes (halved)
1 medium avocado (diced)
1/4 cup fresh cilantro (loosely packed and chopped)
Lime wedges (for serving)
Sour cream (for topping)

Feel free to substitute ground turkey or chicken for a lighter option, or use sweet potatoes for a different flavor profile!

Directions to follow

Start by preheating your oven to 425°F (220°C). Spread the diced potatoes on a large baking sheet in a single layer, making sure not to crowd them.
Drizzle those potatoes with olive oil, then sprinkle with garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well to ensure an even coating.
Bake the potatoes for 30-35 minutes, flipping them halfway through until they become golden brown and crispy on the edges.
While the potatoes are roasting, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey and cook for about 7-8 minutes, breaking it apart with a wooden spoon until fully browned.
If using 80/20 ground beef, drain excess fat by tilting the pan and spooning it out. For turkey, minimal draining should be necessary.
Add the chili powder, cumin, and chopped red onion to the skillet. Stir well and cook for 5 minutes or until the onion softens.
Stir in the black beans and corn, cooking for another 3-4 minutes until everything is heated through. Adjust the seasoning to your liking.
To serve, allocate about 1 cup of crispy potatoes to four bowls. Top each with roughly 3/4 cup of the meat mixture.
Immediately sprinkle 3-4 tablespoons of shredded cheddar on top, allowing it to melt for about 30 seconds.
Finally, adorn each bowl with cherry tomatoes, diced avocado, and fresh cilantro. Serve with lime wedges and a spoonful of sour cream.

Best ways to enjoy it

These Loaded Potato Taco Bowls are not only incredibly versatile but also fun to serve. Consider adding a variety of toppings like jalapeños for heat, salsa for extra freshness, or even a sprinkle of feta cheese for a tangy twist. Pair with a refreshing side salad or chips and guacamole for a complete meal. Kids will enjoy building their own bowls, and adults will appreciate the explosion of flavors.

Storage and reheating tips

To keep your Loaded Potato Taco Bowl fresh, store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, store the components separately (meat, potatoes, and toppings) to maintain texture. Reheat in the microwave or oven, ensuring even heating to avoid sogginess in the potatoes.

Extra advice

Use Yukon Gold or red potatoes if you prefer a different texture.
For an added kick, consider spicing up the meat with some diced jalapeños or crushed red pepper flakes.
Meal prep by making the meat mixture ahead of time and reheating it when you’re ready to serve.

Creative twists

Feel free to get creative with your flavors! Add a Tex-Mex flair with chopped bell peppers, switch the cheese to pepper jack for a spicy twist, or make it vegetarian by using lentils instead of meat. You could even go international by incorporating elements of a poutine bowl with gravy and cheese curds!

Your questions answered

What is the prep time for Loaded Potato Taco Bowls?
The prep time is about 15 minutes, while the cooking time takes around 30-35 minutes. So, overall, you’re looking at a total of about 45-50 minutes from start to finish.

Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes will give a lovely sweetness and added nutrients to your taco bowl.

How can I make this recipe healthier?
To make it lighter, opt for leaner ground meats like turkey or chicken, watch the cheese portion, and load up on fresh veggies like lettuce and tomatoes.

Can I freeze the Loaded Potato Taco Bowl?
You can freeze the meat mixture and potatoes separately, but avoid freezing the toppings like avocado and cheese. Defrost overnight in the fridge before reheating.

How do I prevent the potatoes from becoming soggy?
Make sure not to overcrowd the baking sheet and use a high temperature to ensure they roast and crisp up properly.

Can I prepare the filling ahead of time?
Yes! The meat mixture can be prepared a day in advance. Just reheat it as needed when you’re ready to assemble your taco bowls.

What can I serve with Loaded Potato Taco Bowls?
These bowls pair wonderfully with a side salad or tortilla chips and salsa for that perfect crunch.

What’s the best way to reheat the leftovers?
The microwave works well, but heating in the oven can help retain the crispiness of the potatoes. Set your oven to 350°F (175°C) and heat until warmed through.

Indulge in these Loaded Potato Taco Bowls for an unforgettable meal that brings a taste of home to your table! Enjoy crafting your version that perfectly suits your palate.