Description
A Loaded Potato Taco Bowl is a delicious and filling meal that combines baked potatoes with taco-inspired toppings.
Ingredients
Scale
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup cooked black beans (or your choice of protein)
- 1 cup corn (canned or frozen)
- 1 medium tomato, diced
- 1 avocado, sliced
- ½ cup sour cream (or Greek yogurt)
- ¼ cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Creating the Loaded Potato Taco Bowl is simple if you follow these steps:
- Preheat your oven to 400°F (200°C).
- Prepare the Potatoes: Wash and scrub the russet potatoes. Poke several holes in each potato with a fork.
- Season the Potatoes: Rub the potatoes with olive oil, then sprinkle with garlic powder, onion powder, paprika, chili powder, salt, and pepper.
- Bake the Potatoes: Place the seasoned potatoes on a baking sheet and bake in the preheated oven for 45-50 minutes, or until tender.
- Prepare the Toppings: While the potatoes are baking, prepare your taco toppings. In a bowl, mix the black beans, corn, diced tomatoes, and cilantro.
- Remove Potatoes from Oven: Once the potatoes are cooked, take them out of the oven and let them cool for a few minutes.
- Assemble the Bowls: Cut each potato in half and fluff the insides with a fork. Top each potato half with the black bean mixture, shredded cheese, avocado slices, and sour cream.
- Garnish: Drizzle with lime juice and sprinkle additional cilantro on top if desired.
- Serve: Serve the Loaded Potato Taco Bowls warm and enjoy!
Notes
- This recipe is versatile; you can customize toppings based on your preferences.
- Try adding jalapeños for extra spice.
- Use Greek yogurt for a healthier alternative to sour cream.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 30mg