introduction
This Loaded Potato Taco Bowl is an easy, tasty dish. It mixes roasted potatoes with taco-style toppings for a fun meal. If you like loaded potato dishes, try a related loaded baked potato soup for more ideas.
why make this recipe
Make this recipe when you want a quick, filling meal with bold flavors. It uses common ingredients and comes together fast. It is great for weeknights and for feeding a group. For another potato idea that is crispy and simple, see the crispy garlic herb potato skins recipe.
how to make Loaded Potato Taco Bowl
Start with roasted potatoes and add taco toppings. Roast the potatoes until they are brown and soft. Then add cheese so it melts over the hot potatoes. Top with sour cream, pico de gallo, lettuce, jalapeños, and green onions. Serve warm and eat with a fork.
Ingredients :
- 4 large russet potatoes, washed and diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1 cup sour cream (or Greek yogurt for a healthier option)
- 1 cup pico de gallo (fresh salsa)
- 1 cup shredded lettuce
- 1/2 cup sliced jalapeños (optional for a kick)
- 1/2 cup chopped green onions
Directions :
Preparation:
- Preheat oven to 425°F (220°C).
- Toss diced potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper in a bowl.
- Spread potatoes in one layer on a baking sheet.
Baking:
- Bake for 25 to 30 minutes, stirring once, until potatoes are golden and crisp.
- Remove from oven and let cool slightly.
Topping and Serving:
- Put roasted potatoes in bowls.
- Sprinkle with shredded cheddar so it melts over hot potatoes.
- Add a dollop of sour cream or Greek yogurt.
- Spoon pico de gallo on top.
- Finish with shredded lettuce, jalapeños, and chopped green onions.
how to serve Loaded Potato Taco Bowl
Serve warm in bowls. Offer extra sour cream, salsa, and jalapeños on the side. This goes well with chips or a simple salad. For a party, set toppings in bowls so guests can build their own.
how to store Loaded Potato Taco Bowl
Store potatoes and toppings separately in airtight containers. Keep in the fridge for up to 3 days. Reheat potatoes in the oven or air fryer to keep them crisp. Do not freeze toppings like lettuce or pico de gallo.
tips to make Loaded Potato Taco Bowl
- Cut potatoes the same size so they cook evenly.
- Use high heat to get crispy edges.
- Pat potatoes dry before oiling to help them brown.
- Add cheese while potatoes are hot so it melts well.
- For more potato ideas and comfort food tips, check this best loaded baked potato soup recipe.
variation (if any)
- Make it vegetarian by adding black beans or corn.
- Add cooked ground beef, turkey, or shredded chicken for more protein.
- Swap cheddar for pepper jack for more spice.
- Use sweet potatoes for a different flavor.
FAQs
Q: Can I make this ahead?
A: Yes. Roast the potatoes ahead and reheat before serving. Keep toppings cold until ready to serve.
Q: Can I use small potatoes instead of russets?
A: Yes. Use baby potatoes cut in half. Adjust roast time until they are tender.
Q: Is there a dairy-free option?
A: Yes. Use dairy-free cheese and a dairy-free yogurt or skip the sour cream.
Conclusion
For a similar loaded potato idea and more tips, see this simple recipe for a loaded potato dish: Loaded Potato Taco Bowl Recipe – Simple Home Edit
Print
Loaded Potato Taco Bowl
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A fun and filling meal combining roasted potatoes with taco-style toppings.
Ingredients
- 4 large russet potatoes, washed and diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1 cup sour cream (or Greek yogurt for a healthier option)
- 1 cup pico de gallo (fresh salsa)
- 1 cup shredded lettuce
- 1/2 cup sliced jalapeños (optional)
- 1/2 cup chopped green onions
Instructions
- Preheat oven to 425°F (220°C).
- Toss diced potatoes with olive oil, garlic powder, onion powder, paprika, salt, and pepper in a bowl.
- Spread potatoes in one layer on a baking sheet.
- Bake for 25 to 30 minutes, stirring once, until potatoes are golden and crisp.
- Remove from oven and let cool slightly.
- Put roasted potatoes in bowls and sprinkle with shredded cheddar so it melts over hot potatoes.
- Add a dollop of sour cream or Greek yogurt.
- Spoon pico de gallo on top and finish with shredded lettuce, jalapeños, and chopped green onions.
Notes
Serve warm in bowls. Offer extra sour cream, salsa, and jalapeños on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Loaded Potato Taco Bowl, Easy Dinner, Comfort Food, Vegetarian, Taco Recipe