Introduction
Imagine the scent of smoked paprika and garlic rising from a hot baking sheet while golden potato cubes crackle as you fork them — each bite delivering a warm, crispy edge that gives way to a pillowy center. Now picture those potatoes piled into a bowl, crowned with spiced, savory ground meat, creamy avocado, tangy cherry tomatoes, melty cheddar, bright cilantro, and a squeeze of lime. The contrasts — crisp vs. creamy, smoky vs. fresh, hearty vs. bright — make this Loaded Potato Taco Bowl a full-flavor hug on a plate.
This recipe is perfect when you want something comforting but unexpectedly festive: a weekend brunch that wows, an easy weeknight dinner that doubles as leftover lunch, or a casual gathering where everyone builds their bowl just the way they like it. If you’re thinking about meal prep or need a make-ahead option for busy nights, see this meal-prep-focused take for inspiration: Loaded Potato Taco Bowls — meal-prep dinner ideas.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 35 minutes (plus 12–15 minutes active skillet time)
- Total Time: ~50 minutes
- Servings: 4 bowls
- Difficulty Level: Easy — great for beginner cooks and weeknight dinners
Nutritional Breakdown
The nutrition numbers below are estimates per serving (1 of 4) based on ingredient totals and nutrient values from the USDA FoodData Central. Exact values will vary depending on brands, exact potato sizes, and whether you drain/rinse canned items or adjust cheese and sour cream amounts. These figures are provided as a reasoned guide and should be used with that in mind.
Estimated per serving
- Calories: ~690 kcal
- Protein: ~43 g
- Carbohydrates: ~64 g
- Fat: ~33 g
- Fiber: ~14 g
- Sodium: ~700–900 mg (varies with canned beans and added salt)
- Cholesterol: ~110 mg
Why You’ll Love It
- Flavor & Texture: This bowl layers smoky, spiced meat with crispy roast potatoes and silky avocado, creating a satisfyingly balanced bite every time.
- Family & Social: It’s a crowd-pleaser — assemble bowls buffet-style for parties or let everyone customize their own.
- Ease & Flexibility: Uses pantry staples (canned beans, corn) and cooks quickly. Leftovers reheat well and make excellent lunches.
- Seasonal Appeal: Sturdy roasted potatoes feel cozy in cool months, but the bright lime, tomatoes, and cilantro keep it at home on summer tables too.
How to Make Loaded Potato Taco Bowl
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)
Optional ingredients and substitutions
- Swap turkey/beef for crumbled tempeh or spiced lentils for a vegetarian/vegan bowl (omit/remove cheese and sour cream or use plant-based alternatives).
- Use sweet potatoes for a sweeter profile and extra vitamin A.
- Replace cheddar with Monterey Jack, queso fresco, or a dairy-free cheese to suit dietary needs.
- For less sodium, use low-sodium canned beans or rinse well.
Directions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or lightly oil it.
- Spread the diced potatoes in a single layer on the baking sheet — don’t crowd them. Drizzle with olive oil and sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
- Roast the potatoes for 30–35 minutes, flipping at the 15-minute mark so all sides get golden and crispy. They’re ready when edges are brown and crisp and centers are tender when pierced.
- While the potatoes roast, heat a large 12-inch skillet over medium heat. Add the ground beef or turkey and break it up with a wooden spoon. Cook 7–8 minutes until evenly browned and no pink remains (for 93/7 turkey minimal draining is needed; for fattier beef, spoon out excess fat).
- Add the chili powder, cumin, and chopped red onion to the meat. Cook and stir 4–5 minutes until the onion softens and becomes translucent.
- Stir in the drained black beans and corn. Cook 3–4 minutes until warmed through. Taste and adjust seasonings with salt and pepper.
- Divide the crispy potatoes among 4 bowls (about 1 cup potatoes per bowl). Top each with roughly 3/4 cup of the meat-and-bean mixture. Immediately sprinkle 3–4 tablespoons shredded cheddar over each so it melts slightly from the heat.
- Finish each bowl with cherry tomatoes, diced avocado, and chopped cilantro. Serve with lime wedges and a dollop of sour cream.
Practical tips
- Don’t crowd the potatoes — crowded pieces steam instead of crisp.
- Flip potatoes only once for best browning.
- If you want extra crisp, broil for 1–2 minutes at the end (watch closely).
- Taste and season gradually; canned beans and cheese contribute salt.
Serving Suggestions
Best Pairings
- Serve with a simple green salad and a light vinaigrette to cut the richness.
- Offer warm tortillas or corn chips on the side for scooping.
- Pair with a cold cerveza or a citrusy iced tea for casual dining.
- For brunch, top bowls with a fried egg for added richness and protein.
Ways to enjoy
- Make it a loaded platter — set out bowls of toppings so guests assemble to taste.
- Spoon leftover mixture into baked potatoes or stuff it into bell peppers for another meal.
Storage
Shelf Life & Storage
- Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours (food safety).
- Refrigeration: Store components (potatoes separate from meat/toppings) in airtight containers for 3–4 days. Assembled bowls keep best for up to 24 hours.
- Freezer: The cooked meat-and-bean mixture and roasted potatoes freeze well for up to 2–3 months in freezer-safe containers. Thaw in the refrigerator overnight and reheat on the stove or in the oven for best texture.
Chef’s Advice
- Potato choice: Russets roast to a crisp exterior with a fluffy interior; Yukon Golds are creamier and stay a bit firmer — choose based on the texture you prefer.
- Spice balance: Smoked paprika adds warmth and depth; if you love heat, add a pinch of cayenne or chopped jalapeño to the meat.
- Cheese strategy: Add cheese while the meat-potato base is hot so it melts smoothly; for a sharper profile, use aged cheddar.
- Texture cues: Potatoes are done when a fork slides in easily and edges are golden-brown. Meat is done at no pink and 160°F (71°C) for ground beef/turkey (use an instant-read thermometer if unsure).
Creative Twists
- Vegan version: Swap the meat for seasoned crumbled tempeh or cooked lentils, use olive oil or vegan butter, and finish with dairy-free cheddar and coconut yogurt or cashew crema.
- Southwestern BBQ: Stir 2 tablespoons of your favorite smoky BBQ sauce into the meat mixture and swap cheddar for pepper jack; garnish with pickled red onions.
- Breakfast bowl: Top with a fried or poached egg and add hot sauce for a hearty brunch.
- Mediterranean twist: Replace cumin/chili with smoked paprika, oregano, and a squeeze of lemon; swap black beans for chickpeas and top with tzatziki and chopped cucumber.
Recipe Q&A
Q: Can I make this gluten-free?
A: Yes — the core ingredients are naturally gluten-free. Ensure canned products and spice blends are labeled gluten-free if you’re highly sensitive.
Q: How can I reduce calories or fat?
A: Use lean ground turkey (93/7), limit cheese to 1–2 tablespoons per serving, and skip sour cream or replace with plain Greek yogurt for added protein with fewer calories.
Q: My potatoes aren’t crisping — what went wrong?
A: They were likely crowded on the baking sheet or not roasted long enough. Spread in a single layer and ensure the oven is fully preheated to 425°F.
Q: Can I assemble ahead for a party?
A: Prep components in advance (roast potatoes and cook meat), then reheat and set out toppings so guests assemble fresh bowls to keep textures optimal.
Q: Are there good leftover ideas?
A: Reheat the meat-and-potato mixture and stuff into burritos, top baked sweet potatoes, or turn into nachos with tortilla chips and melted cheese.
Conclusion
Give this Loaded Potato Taco Bowl a try the next time you want a crowd-pleasing, comforting meal that’s flexible and flavorful. If you’d like another perspective on a similar recipe with crispy potato bowls, check out this crunchy, bowl-focused take from a popular food blog: Crispy Potato Taco Bowls — How Sweet Eats. For an alternative approach and plating inspiration, this variation offers helpful ideas and tweaks: Loaded Potato Taco Bowl Recipe – Simple Home Edit.
If you make it, snap a photo and share how you topped your bowl — I’d love to see your twists and favorite combinations!
Print
Loaded Potato Taco Bowl
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A delightful and comforting bowl with roasted potatoes, spiced ground meat, and fresh toppings for a crowd-pleasing meal.
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
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 small red onion, chopped
- 15 ounces black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges (for serving)
- Sour cream (for topping)
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or lightly oil it.
- Spread the diced potatoes in a single layer on the baking sheet. Drizzle with olive oil and sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
- Roast the potatoes for 30–35 minutes, flipping at the 15-minute mark until the edges are golden and crisp.
- While the potatoes roast, heat a large skillet over medium heat. Add the ground beef or turkey, breaking it up with a wooden spoon, and cook for 7–8 minutes until browned.
- Add the chili powder, cumin, and chopped red onion to the meat. Cook for 4–5 minutes until the onion softens.
- Stir in the drained black beans and corn. Cook for an additional 3–4 minutes until warmed through.
- Divide the crispy potatoes among 4 bowls. Top each with the meat-and-bean mixture, then sprinkle with cheddar cheese.
- Finish each bowl with cherry tomatoes, diced avocado, and chopped cilantro. Serve with lime wedges and a dollop of sour cream.
Notes
For a vegetarian option, substitute meat with crumbled tempeh or lentils.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 690
- Sugar: 4g
- Sodium: 800mg
- Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 14g
- Protein: 43g
- Cholesterol: 110mg
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