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- 4 medium russet potatoes, scrubbed and diced - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup diced tomatoes - 1 avocado, diced - 1 cup shredded cheddar cheese - 1/4 cup sour cream - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) These ingredients are key to making my Loaded Potato Taco Bowls so tasty. Each item adds its own flavor and texture. First, russet potatoes form a crispy base. I love how they soak up all the spices. The olive oil makes them golden and helps them crisp up in the oven. Next, smoked paprika, cumin, and garlic powder give the potatoes a warm and inviting flavor. You can adjust the salt and pepper to your liking. For the toppings, I use black beans, corn, and diced tomatoes. They add color and freshness. The avocado brings creaminess, while the cheddar cheese gives a rich finish. Finally, a dollop of sour cream adds tang. Fresh cilantro gives a burst of flavor and a nice look. Lime wedges on the side add a zesty kick when you squeeze them over the bowl. With these ingredients, you can create a meal that's both filling and fun to eat! {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). - Prepare a baking sheet with parchment paper. - Toss the diced potatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Make sure all the potatoes are coated well. - Spread the potatoes evenly on the baking sheet in a single layer. Bake for 25-30 minutes, flipping them halfway, until golden and crispy. - While the potatoes bake, mix the toppings in a small bowl. Combine black beans, corn, and diced tomatoes. Add salt and pepper to taste. - Once the potatoes are done, let them cool a bit. In serving bowls, start with a layer of crispy potatoes. Spoon the black bean mixture on top. - Finish each bowl with diced avocado, shredded cheddar cheese, and a dollop of sour cream. - Garnish with fresh cilantro and add lime wedges on the side for extra flavor. To get crispy potatoes, start with russet potatoes. They have the right starch level. Wash and dice them well before cooking. Baking in a single layer is key. Spread the diced potatoes on the baking sheet. If you stack them, they will steam. This leads to soggy potatoes, not crispy ones. Flip them halfway through baking to ensure even cooking. Spice up your potatoes with extra seasonings. Try adding chili powder or onion powder. You can also add a pinch of cayenne for heat. For toppings, you can mix and match. Swap the cheddar for feta or goat cheese. You can also add jalapeños for a kick. Fresh herbs like parsley or green onions add great flavor too. Pro Tips Perfectly Crispy Potatoes: For the crispiest texture, ensure the diced potatoes are spread in a single layer on the baking sheet and do not overcrowd them. Flavor Boost: Experiment with different spices like chili powder or oregano for added flavor in the potato seasoning. Fresh Toppings: Use fresh ingredients for the toppings, such as ripe avocados and seasonal tomatoes, to enhance the dish's flavor and nutrition. Meal Prep Friendly: Prepare the potato base and toppings in advance, keeping them separate in the fridge. Just assemble when ready to serve! {{image_2}} You can easily change the protein in Loaded Potato Taco Bowls. Adding grilled chicken or beef gives a hearty twist. Just season your meat with spices that match the potatoes. Grill or sauté until cooked. Then, layer the meat on top of the crispy potatoes. If you want a vegetarian option, use more beans. Black beans work great, or try pinto beans for a different taste. You can also add lentils for extra protein. These swaps keep the dish filling without meat. Seasonal ingredients can make your bowls even better. In spring, add fresh asparagus or peas. They add color and a sweet taste. In summer, try zucchini or bell peppers. These veggies pair well with the smoky flavor of the potatoes. You can also change the beans or grains. Swap black beans for kidney beans in the fall. In winter, add quinoa or farro for a heartier base. Mixing in different grains boosts nutrition and flavor. To store your loaded potato taco bowls, follow these steps for best results: - Allow the bowls to cool down to room temperature. - Place leftovers in an airtight container. - Store in the fridge for up to three days. Keeping the bowls sealed helps maintain freshness and flavor. When reheating, you want to keep the potatoes crispy. Here’s how to do it: - Microwave: If you use the microwave, the potatoes may get soggy. Heat for about 1-2 minutes, stirring halfway through. - Oven: For the best texture, reheat in the oven. Preheat to 350°F (175°C) and bake for 10-15 minutes. This method keeps the potatoes nice and crispy. Choose the method that works best for you! Yes, you can make Loaded Potato Taco Bowls ahead of time. This is great for meal prep! Cook the potatoes and toppings, then store them separately. Keep them in airtight containers. You can store cooked potatoes in the fridge for about 3 to 5 days. The toppings also last well. Just mix them before serving. To heat, warm the potatoes in the oven for crispiness. This keeps them tasty! If you want a substitute for sour cream, there are many options. Greek yogurt works well and adds creaminess. For a dairy-free choice, try cashew cream or coconut yogurt. Both give a nice texture and taste. You can also use mashed avocado for richness. These alternatives work great in loaded potato taco bowls! Yes, this recipe is gluten-free! All the ingredients used are safe for those avoiding gluten. The potatoes, beans, corn, and spices do not contain gluten. Just be sure to check labels on canned goods, like beans and corn. This ensures no hidden gluten sneaks in. Enjoy this meal worry-free! This blog post covered how to make loaded potato taco bowls. We discussed the key ingredients, like potatoes, black beans, corn, and spices. I shared steps to prepare crispy potatoes and assemble your bowls. You learned tips for flavor, protein options, and ways to customize your dish. Finally, I explained how to store and reheat leftovers. Now you can enjoy a tasty meal that’s easy to make and fun to customize! Happy cooking!

Loaded Potato Taco Bowls

A delicious and hearty taco bowl featuring crispy potatoes, black beans, corn, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 4 medium russet potatoes, scrubbed and diced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced tomatoes
  • 1 whole avocado, diced
  • 1 cup shredded cheddar cheese
  • 1 quarter cup sour cream
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large bowl, toss the diced potatoes with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
  • Spread the potatoes out on the prepared baking sheet in a single layer. Bake for 25-30 minutes, tossing halfway through, until the potatoes are golden and crispy.
  • While the potatoes are baking, prepare the toppings. In a small bowl, mix the black beans, corn, and diced tomatoes together. Season with salt and pepper to taste.
  • Once the potatoes are done, remove them from the oven and let them cool slightly.
  • In serving bowls, layer the crispy potatoes as the base, then spoon over the black bean, corn, and tomato mixture.
  • Top each bowl with diced avocado, shredded cheddar cheese, and a dollop of sour cream.
  • Garnish with fresh cilantro and serve with lime wedges on the side for an extra zing.

Notes

Feel free to customize toppings based on your preference.
Keyword potatoes, taco bowls, vegetarian