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- 4 medium russet potatoes - 1 tablespoon olive oil - Taco seasoning: - 1 teaspoon chili powder - 1 teaspoon cumin - 1/2 teaspoon garlic powder - Salt and pepper to taste The main ingredients form the heart of your Loaded Potato Taco Bowl. Start with the russet potatoes. They bring a fluffy texture when cooked. The olive oil helps make the potatoes crispy and golden. The taco seasoning adds a bold punch of flavor. Combine the chili powder, cumin, and garlic powder for a tasty blend. Don’t forget to add salt and pepper to enhance the overall taste. - 1 can black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1 cup shredded cheese (cheddar or Mexican blend) - 1/4 cup sour cream - 2 green onions, chopped - Fresh cilantro, for garnish - Lime wedges, for serving After the potatoes, it’s time to choose toppings. Black beans and corn give a nice texture and flavor. Cherry tomatoes add sweetness, while avocado brings creaminess. Use shredded cheese to melt over the warm toppings. Sour cream adds a rich touch, and green onions give a fresh crunch. Finish with cilantro for brightness and lime wedges for a zesty kick. Each topping adds its own flair to your bowl! {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This step gets your oven ready for crispy potatoes. Next, take your cubed russet potatoes. Place them in a large bowl. Add 1 tablespoon of olive oil. Then, sprinkle in 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1/2 teaspoon of garlic powder. Don't forget to add salt and pepper to taste. Toss the potatoes well. You want them to be evenly coated with the oil and spices. Now, spread the seasoned potatoes on a baking sheet. Make sure they are in a single layer. This helps them bake evenly. Bake for 25-30 minutes. Turn the potatoes halfway through. They should be golden brown and crispy when done. While the potatoes bake, take a small saucepan. Add your rinsed and drained black beans. Next, add 1 cup of corn kernels. You can use fresh or frozen corn. Heat the beans and corn over medium heat. Stir occasionally until they are warmed through. This step adds great flavor to your taco bowl. Now it's time for the fun part—assembling your taco bowl! Start with the crispy potatoes as your base. Spoon the warmed black beans and corn right over the potatoes. Next, add halved cherry tomatoes and diced avocado on top. Sprinkle shredded cheese all over. The heat from the other ingredients will help it melt slightly. Finally, drizzle sour cream on top. Garnish with chopped green onions and fresh cilantro. Serve your bowl with lime wedges on the side for a zesty kick. Enjoy your delicious loaded potato taco bowl! To get those golden brown potatoes, follow these steps: - Cut Evenly: Make sure the potato cubes are about the same size. This helps them cook evenly. - Dry Thoroughly: After washing, dry the potatoes well. Moisture can lead to soggy potatoes. - Use Enough Oil: Toss the cubes in olive oil. This makes them crispier. - Don’t Crowd the Pan: Spread the potatoes in a single layer. Crowding can trap steam, making them soft. - Flip Halfway: Turn the potatoes halfway through baking. This ensures even browning on all sides. For serving, I love to add lime wedges and fresh toppings. Here’s how to do it right: - Lime Wedges: Serve lime wedges on the side. The fresh juice adds a zesty kick. - Garnishes: Use chopped green onions and fresh cilantro. They add color and flavor to your bowl. - Layering: Start with crispy potatoes at the bottom. Then add beans, corn, and other toppings. This makes each bite full of flavor. You can easily adapt this recipe for different diets: - Vegetarian: This bowl is already vegetarian! Just skip any meat toppings. - Gluten-Free: All ingredients are gluten-free. Just check labels on packaged items like cheese. - Add Protein: For extra protein, add grilled chicken, beef, or tofu. This makes the meal heartier and more filling. Pro Tips Choose the Right Potatoes: For the best texture, use russet potatoes as they become crispy on the outside while fluffy on the inside. Season Generously: Don’t be shy with the spices! Adjust the chili powder and cumin to your taste for a flavor boost. Layer Ingredients Smartly: Layer the ingredients starting with potatoes, then beans, corn, and toppings to ensure every bite is flavorful. Customize Your Bowl: Feel free to add other toppings like jalapeños, salsa, or your favorite hot sauce for extra zest. {{image_2}} You can spice things up in this dish. Add jalapeños for heat. They bring a nice kick. If you like a milder flavor, try a Southwestern twist. Add more veggies like bell peppers and zucchini. This makes it colorful and tasty. Want more protein? You can add chicken, beef, or tofu. Cooked chicken adds a nice texture and flavor. Ground beef gives a hearty taste. Tofu is a great option for vegans. Just cube it and sauté until golden. Cheese can change the whole vibe of your bowl. Cheddar is a classic choice. It melts well and adds richness. You can also try a Mexican blend for more zest. If you prefer dairy-free, use cashew cheese. It's creamy and delicious. To keep your loaded potato taco bowl fresh, store it in the fridge. Use an airtight container. Make sure to divide the ingredients. Keep the potatoes separate from the toppings. This helps maintain texture and flavor. Store in the fridge for up to three days. Before eating, check for any off smells or textures. Reheat your leftovers to enjoy them again! The best way is to use an oven. Preheat it to 350°F (175°C). Place the bowl on a baking sheet. Cover with foil to keep moisture in. Bake for about 15-20 minutes. If you prefer, you can use a microwave. Heat in short bursts of 30 seconds. Stir between each burst. This helps heat evenly without making it soggy. You can freeze loaded potato taco bowls, but it's best to freeze just the potatoes. Store them in a freezer-safe bag. Remove as much air as possible. Freeze for up to three months. When ready to eat, thaw in the fridge overnight. Bake them to regain their crispy texture. Add fresh toppings before serving for the best taste. Making a Loaded Potato Taco Bowl takes about 50 minutes. - Prep Time: 15 minutes - Cooking Time: 25-30 minutes You start by prepping the potatoes. While they bake, you can warm up the beans and corn. This makes the whole process smooth and easy. Yes, you can use sweet potatoes if you want. They add a nice sweetness to the dish. Sweet potatoes have more nutrients and fiber, too. Just cube them like you do with russet potatoes. Bake them until they get crispy. You can use many toppings for your Loaded Potato Taco Bowl. Here are some great options: - Black beans - Corn - Cherry tomatoes - Diced avocado - Shredded cheese - Sour cream - Chopped green onions - Fresh cilantro - Lime wedges Feel free to mix and match these toppings. You can even add jalapeños for some heat or a squeeze of lime for freshness. This article covered how to make a tasty Loaded Potato Taco Bowl. We discussed key ingredients like russet potatoes, taco seasoning, and delicious toppings such as cheese and avocado. You learned the best steps for baking crispy potatoes and assembling your bowl. With tips on variations and storage, you can enjoy this meal any way you like. Each bowl is versatile and can fit your taste. Now, you can impress your friends with this fun meal that’s simple to make! Enjoy cooking and have fun with your Loaded Potato Taco Bowl creations!

Loaded Potato Taco Bowl

A delicious and hearty taco bowl featuring crispy potatoes, black beans, corn, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 4 medium russet potatoes, cubed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon garlic powder
  • to taste salt and pepper
  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 whole avocado, diced
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 0.25 cup sour cream
  • 2 green onions, chopped
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Toss the cubed potatoes in a large bowl with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
  • Spread the seasoned potatoes in a single layer on a baking sheet and bake for 25-30 minutes, turning halfway through, until golden brown and crispy.
  • While the potatoes are baking, heat the black beans and corn in a small saucepan over medium heat until warmed through.
  • In a serving bowl or plate, layer the crispy potatoes as the base.
  • Spoon the warmed black beans and corn over the potatoes.
  • Add the halved cherry tomatoes and diced avocado on top.
  • Sprinkle shredded cheese over the entire bowl, allowing it to melt slightly from the heat of the other ingredients.
  • Drizzle with sour cream and garnish with green onions and fresh cilantro.
  • Serve immediately with lime wedges on the side for an extra zesty kick.

Notes

Feel free to customize toppings based on your preferences.
Keyword potato, taco bowl, vegetarian