Loaded Potato Taco Bowl
There’s something so comforting about a warm, cozy meal that wraps you in a hug on a chilly evening. As the leaves begin to turn their golden shades and the air crispens, my kitchen transforms into a haven of hearty aromas and delicious flavors. One recipe that warms my heart and fills the belly is the Loaded Potato Taco Bowl. It’s a delightful union of creamy baked potatoes piled high with savory fillings, making it the perfect easy weeknight dinner that the whole family will love. This cozy dish is inspired by many taco nights shared with loved ones, where laughter and stories flowed as freely as the salsa. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights.
- A comforting and satisfying meal that’s sure to please both kids and adults.
- Packed with wholesome ingredients like black beans, corn, and avocado for added nutrition.
- Fully customizable to suit your family’s tastes—switch out proteins or toppings as you like!
- A fantastic way to use leftover ingredients from your fridge—making it an eco-friendly choice.
What You’ll Need
To bring this cozy dish to life, gather these simple ingredients:
- 2 large potatoes (for baking)
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1 cup cooked ground beef or turkey (use your preferred meat)
- 1 cup shredded cheese (cheddar or Mexican blend, for topping)
- 1 whole avocado, diced (for topping)
- 1 cup salsa (to serve)
- 1 teaspoon taco seasoning
- Salt and pepper to taste
- Chopped cilantro for garnish
How to Make Loaded Potato Taco Bowl
Let’s make it together! Follow these simple steps to create your Loaded Potato Taco Bowl:
Preheat your oven to 400°F (200°C). While the oven heats, give those potatoes a good wash, scrubbing them under cool running water to remove any dirt.
Pat the potatoes dry and use a fork to poke several holes all over each potato. This will help them bake evenly and release steam.
Rub the outside of the potatoes with a touch of olive oil and sprinkle generously with salt and pepper.
Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are golden, tender, and can be easily pierced with a fork.
While the potatoes bake, prepare your filling. In a large bowl, combine the rinsed black beans, drained corn, cooked ground meat, and taco seasoning. Mix gently until everything is well-coated.
Once your potatoes are ready, carefully slice each potato down the center. Use a fork to fluff the insides gently, creating a cozy bed for your fillings.
Load each potato with your prepared mixture, piling it high for that irresistible taco taste.
Sprinkle a generous amount of shredded cheese over the top, placing the loaded potatoes back in the oven just long enough for the cheese to melt to a creamy perfection, about 5-7 minutes.
Remove from the oven and top with diced avocado, a drizzle of your favorite salsa, and a sprinkle of chopped cilantro for that fresh finishing touch.
Serve immediately and enjoy every spoonful of this cozy dish that’s bursting with flavor!
Delicious Variations to Try
Feel free to get creative with your Loaded Potato Taco Bowl! Here are a few fun ways to customize it:
- Spicy Kick: Add some diced jalapeños or a dash of hot sauce to your filling for a zesty kick.
- Vegetarian Delight: Swap the meat for sautéed bell peppers and mushrooms for a hearty vegetarian option.
- Creamy Avocado Sauce: Blend ripe avocado with a little Greek yogurt, lime juice, and garlic for a creamy topping that’s both rich and refreshing.
- Southwestern Twist: Top with pickled jalapeños and a drizzle of chipotle ranch for a smoky flavor upgrade.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: You can prepare the filling ahead of time and store it in the fridge for up to 2 days. Just warm it up when ready to assemble your bowls!
- Ingredient Swaps: Feel free to swap black beans for pinto beans, or even use shredded chicken or tofu in place of the meat for a different flavor profile.
- Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave, adding a splash of water if needed to keep them moist.
- Slicing Trick: When cutting your baked potatoes, make a slight diagonal slice on top before the straight cut to create “lips” for your filling to sit in, making each bowl look even more inviting!
Nutrition Information per Serving
- Serving Size: 1 Loaded Potato Taco Bowl
- Calories: 450
- Carbohydrates: 55g
- Sugar: 2g
- Fat: 18g
- Protein: 24g
- Sodium: 680mg
Frequently Asked Questions
- Can I make this ahead? Yes, you can prep the filling and bake the potatoes in advance. Assemble just before serving!
- Can I use different ingredients? Absolutely! Feel free to switch up the beans, proteins, or toppings based on your preferences.
- How do I store leftovers? Keep any leftover Loaded Potato Taco Bowl in an airtight container in the refrigerator.
- How long does it last? Leftovers can be enjoyed for up to 3 days in the fridge. Reheat before serving.
A Cozy Closing Note
As you savor each bite of the Loaded Potato Taco Bowl, I hope it brings warmth and joy to your table, just as it has to mine. This dish is more than just food; it’s about comfort, family, and delicious moments shared together. Save this Loaded Potato Taco Bowl to your Pinterest board so it’s ready when you need a cozy treat! Let the cozy cooking begin!
Print
Loaded Potato Taco Bowl
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A comforting and satisfying meal with creamy baked potatoes piled high with savory fillings, perfect for weeknight dinners.
Ingredients
- 2 large potatoes (for baking)
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1 cup cooked ground beef or turkey
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 whole avocado, diced
- 1 cup salsa (to serve)
- 1 teaspoon taco seasoning
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wash the potatoes under cool running water, scrubbing them to remove dirt.
- Pat the potatoes dry and poke several holes all over each potato with a fork.
- Rub the outside with olive oil and sprinkle generously with salt and pepper.
- Place the potatoes directly on the oven rack and bake for about 45-60 minutes, until golden and tender.
- In a large bowl, combine black beans, corn, cooked meat, and taco seasoning. Mix gently.
- Once potatoes are ready, slice each down the center and fluff the insides.
- Load the potatoes with the prepared mixture.
- Sprinkle shredded cheese on top and return to the oven for 5-7 minutes, until cheese melts.
- Top with diced avocado, salsa, and chopped cilantro.
- Serve immediately and enjoy!
Notes
Customize with different proteins, spices, or toppings. Great way to use leftovers!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 60mg
Keywords: comfort food, taco bowl, baked potatoes, easy dinner, customizable recipe