Description
A fun and filling meal combining roasted potatoes with taco-style toppings.
Ingredients
Scale
- 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