Description
Loaded Potato Taco Bowl: Delicious blend of seasoned ground beef, crispy bacon, creamy mashed potatoes, topped with cheese & sour cream. A comforting, crowd-pleasing treat!
Ingredients
Scale
- 2 lbs (900g) russet potatoes, cut into ½-inch cubes
- 2 tablespoons (30ml) olive oil
- 1 teaspoon (5g) garlic powder
- 1 teaspoon (5g) paprika
- ½ teaspoon (2.5g) salt
- ¼ teaspoon (1g) black pepper
- 1 lb (450g) ground beef (80/20 recommended for flavor)
- 1 packet (2 tablespoons/30g) taco seasoning or homemade blend
- ¼ cup (60ml) water
- 1 cup (113g) shredded cheddar cheese
- ½ cup (120g) sour cream
- 1 medium avocado, diced
- 2 cups (140g) shredded lettuce
- 1 cup (180g) diced tomatoe
- ¼ cup (40g) diced red onion
- ¼ cup (4g) chopped cilantro
- 1 jalapeño, sliced (optional, for heat)
- Lime wedges for serving
Instructions
- Step 1: Preheat Your Oven and Soak Potatoes Preheat your oven to 425°F (220°C) and position a rack in the upper third of the oven. Cut the potatoes into uniform ½-inch cubes for even cooking. Place them in a large bowl of cold water and let soak for 30 minutes to remove excess starch. After soaking, drain thoroughly and pat completely dry with paper towels.
- Step 2: Season and Roast Potatoes Transfer the dried potato cubes to a large bowl and toss with olive oil until evenly coated. In a small dish, combine the garlic powder, paprika, salt, and pepper, then sprinkle over the potatoes, tossing until every piece is seasoned. Spread the potatoes in a single layer on a parchment-lined baking sheet, ensuring they don’t touch each other.
- Step 3: Roast Potatoes Roast the potatoes for 35-40 minutes, flipping them halfway through cooking. They should be golden brown and crispy on the outside, easily pierced with a fork. While the potatoes roast, prepare your taco meat and toppings.
- Step 4: Cook Taco Meat Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon as it browns. Cook until no pink remains, about 5-7 minutes. Drain excess fat if desired (though leaving a little adds flavor). Sprinkle the taco seasoning over the meat and add water. Stir to combine, then reduce heat to medium-low and simmer for 5 minutes until the liquid reduces and the meat is coated in a light sauce.
- Step 5: Prepare Toppings Prepare all toppings while the potatoes finish cooking and the meat simmers. Shred the cheese, dice the avocado and tomatoes, chop the cilantro, and slice the jalapeño if using. Arrange in small bowls for a DIY **Loaded Potato Taco Bowl** assembly station.
- Step 6: Assemble Taco Bowl To assemble each bowl, start with a generous base of crispy potato cubes, top with a scoop of hot taco meat, and immediately sprinkle with cheese so it melts slightly. Add your desired toppings, finishing with a dollop of sour cream, a sprinkle of cilantro, and a squeeze of lime juice.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bowl
- Calories: 575 calories per serving
- Sugar: 4 grams
- Sodium: 1070 mg
- Fat: 38 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 19 grams
- Trans Fat: 1 gram
- Carbohydrates: 34 grams
- Fiber: 5 grams
- Protein: 27 grams
- Cholesterol: 93 mg