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Loaded Potato Taco Bowl topped with ingredients and served in a bowl

Loaded Potato Taco Bowl

A cozy comfort food delight that combines the hearty warmth of loaded potatoes with zesty taco meat, fresh veggies, and your favorite fixings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 4 large large russet potatoes Poke holes for steam escape.
For the Taco Filling
  • 1 lb ground beef (or turkey for a lighter option) Brown in a skillet.
  • 1 packet taco seasoning
  • 1 cup shredded cheddar cheese Add more if desired.
Toppings
  • 1 cup sour cream
  • 1 cup diced tomatoes
  • 1 cup corn (canned or frozen)
  • 1 avocado, diced
  • Chopped cilantro for garnish
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Poke holes in the potatoes with a fork and bake them for about 45-60 minutes or until tender.
Cooking the Meat
  1. In a skillet, brown the ground beef over medium heat.
  2. Drain the fat and mix in the taco seasoning along with a splash of water. Simmer for a few minutes.
Assembling the Bowl
  1. Once the potatoes are done, let them cool slightly. Cut them in half and scoop out a small portion.
  2. Fill each potato half with the seasoned meat and sprinkle with cheddar cheese.
  3. Return to the oven for about 10-15 minutes until the cheese is bubbly.
Finishing Touches
  1. Top the Loaded Potato Taco Bowls with sour cream, diced tomatoes, corn, avocado, and cilantro.
  2. Add additional toppings like jalapeños if desired.

Notes

Microwave the potatoes for a quicker option. Leftovers can be stored in an airtight container for up to 3 days.