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Loaded Potato Taco Bowl

A comforting Loaded Potato Taco Bowl combining crispy roasted potatoes with zesty taco flavors, topped with all your favorite goodies.

Ingredients

Scale
  • 2 large russet potatoes
  • 1 tablespoon olive oil
  • 1 packet taco seasoning (about 1 ounce)
  • 1 cup black beans, rinsed and drained
  • 1 cup corn, fresh or frozen
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Sour cream or Greek yogurt
  • Guacamole
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Prepare the potatoes by scrubbing them clean, poking holes, and coating with olive oil and salt.
  3. Bake the potatoes for 45–55 minutes until fork-tender with crispy skin.
  4. Cook the filling by heating black beans and corn in a skillet with taco seasoning and water for 5–7 minutes.
  5. Slice the baked potatoes in half and fluff the insides with a fork.
  6. Spoon the bean and corn mixture into the potato halves, then sprinkle with cheese.
  7. Broil for 2–3 minutes to melt the cheese.
  8. Top each potato with sour cream and guacamole, then garnish with cilantro.

Notes

Serve with tortilla chips and lime wedges for a festive touch.

Nutrition

Keywords: potato taco bowl, comfort food, vegetarian recipes