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For the Loaded Potato Taco Bowl, you will need: - 4 medium russet potatoes, peeled and diced - 1 tablespoon olive oil - 1 cup black beans, rinsed and drained - 1 cup corn kernels, fresh or frozen - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1 cup shredded cheddar cheese - ½ cup sour cream - Lime wedges, for serving These core items create a hearty base for your meal. The russet potatoes bring a creamy texture. The black beans add protein and fiber. The corn adds sweetness and crunch. You will also need these flavorful spices: - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste These spices give the potatoes a nice kick. Smoked paprika adds a subtle smokiness. Garlic and onion powder enhance the overall flavor. Salt and pepper bring everything together. Toppings make your bowl special. You can use: - ¼ cup fresh cilantro, chopped Fresh cilantro adds brightness to the dish. It gives a refreshing twist. You can also squeeze lime juice over the bowl. This adds a zesty flavor that balances the richness. With these ingredients, spices, and toppings, your Loaded Potato Taco Bowl will be bursting with flavor. {{ingredient_image_1}} Start by peeling and dicing the russet potatoes. Aim for small cubes, about half an inch. This size helps them cook evenly. In a large bowl, mix the diced potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well to coat each piece. The spices add great flavor. Preheat your oven to 425°F (220°C). Spread the seasoned potatoes on a baking sheet lined with parchment paper. Make sure they are in a single layer. This helps them get crispy. Bake for 25-30 minutes, tossing them halfway through. Look for a golden brown color. You want them crunchy on the outside and soft inside. While the potatoes bake, prepare the toppings. In a medium bowl, combine the rinsed black beans, corn, and halved cherry tomatoes. Add a pinch of salt and pepper to taste. When the potatoes finish baking, let them cool for a few minutes. Now, grab individual bowls. Start with a layer of baked potatoes. Add the black bean mixture on top. Then, pile on the diced avocado and shredded cheddar cheese. Drizzle sour cream over everything. Finish by garnishing with fresh cilantro. Don’t forget the lime wedges on the side for squeezing! To get crispy potatoes, start by cutting them into even pieces. This helps them cook at the same rate. Toss the diced potatoes with olive oil and spices. The oil helps them crisp up in the oven. Spread them on a baking sheet in a single layer. Make sure they are not crowded. This allows hot air to circulate around them. Bake at 425°F (220°C) for 25-30 minutes. Toss them halfway to ensure they brown evenly. You can easily change the spice levels to fit your taste. If you like heat, add a pinch of cayenne pepper. For milder flavors, skip the heat. You can also mix in some chili powder for a deeper taste. Always taste as you go. This way, you can adjust as needed. Remember, you can add more spice later, but you can’t take it away. Layering your bowl adds flavor and makes it look good. Start with the crispy potatoes at the bottom. This base holds the other ingredients. Next, add the black bean mixture. Then, pile on the diced avocado and cheese. Finish with a drizzle of sour cream. Top with fresh cilantro for a pop of color and flavor. Serve with lime wedges on the side. Squeezing lime over the bowl brightens all the flavors. Enjoy your tasty creation! Pro Tips Perfectly Crispy Potatoes: To achieve the crispiest potatoes, ensure they are cut into similar-sized pieces and spread them out on the baking sheet without overcrowding. Flavor Your Beans: For an extra burst of flavor, sauté the black beans with a little cumin and lime juice before adding them to the bowl. Add Some Heat: If you like a bit of spice, consider adding jalapeños or a drizzle of hot sauce to your taco bowl. Make It Vegan: Substitute the cheese and sour cream with plant-based alternatives to create a delicious vegan version of this dish. {{image_2}} You can make this taco bowl fully vegetarian. Start by adding more veggies. Try bell peppers, zucchini, or spinach for added flavor and color. You can also swap the cheese for a plant-based option or simply use more avocado. These swaps keep the meal tasty and filling. If you want to add more protein, consider cooked chicken, beef, or turkey. Shredded rotisserie chicken works great. Just mix it in with the black beans and corn. For a spicy kick, try chorizo. It adds a nice flavor and goes well with the potatoes. For a dairy-free version, skip the cheese and sour cream. Use cashew cream or a dairy-free yogurt instead. You can also try nutritional yeast as a cheese substitute. It gives a cheesy taste without the dairy. This way, everyone can enjoy the loaded potato taco bowl! After you enjoy your loaded potato taco bowl, store any leftovers in an airtight container. Make sure to cool them down first. Place the bowl in the fridge. They will stay fresh for about 3 days. If you want to keep them longer, consider freezing the potatoes and toppings separately. To reheat, use the oven for the best results. Preheat it to 350°F (175°C). Spread the potatoes on a baking sheet. Heat for about 10-15 minutes until they are warm and crispy again. You can also use the microwave, but the potatoes may get soft. If you use the microwave, heat in short bursts, checking often to avoid overcooking. When you prepare this dish, make it easier by prepping some parts ahead of time. You can chop the veggies and store them in the fridge. Cook the potatoes and store them separately. This way, you can mix and match toppings each day. It keeps your meals fresh and exciting all week long! Yes, you can. Cook the potatoes and let them cool. Store in the fridge in an airtight container. When you are ready to eat, reheat the potatoes in the oven. This keeps them crispy. You can prepare the toppings in advance too. Just mix the beans, corn, and tomatoes. Keep them in a separate container. Assemble the bowls when you are ready to serve. If you want a substitute for sour cream, try plain yogurt. It has a similar texture and tangy taste. You can also use avocado or guacamole for a creamy option. For a dairy-free choice, use cashew cream or a plant-based yogurt. These options will still make your bowl delicious. To keep the potatoes crispy, start with dry diced potatoes. After washing, pat them down with a towel. Toss them in oil and seasonings right before baking. Spread them out on the baking sheet in a single layer. Bake them at a high temperature, around 425°F (220°C). Toss halfway to ensure even cooking. This will help you avoid soggy potatoes. This blog covered everything you need for tasty taco bowls. We talked about ingredients, like crispy potatoes, spices, and your favorite toppings. The step-by-step guide made the baking and assembly easy. I shared tips for perfect potatoes and more bowl variations. Remember, you can store leftovers and reheat them well. Taco bowls are fun, tasty, and customizable. Try this recipe and enjoy every bite!

Loaded Potato Taco Bowl

A delicious and hearty taco bowl featuring crispy potatoes, black beans, corn, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 4 medium russet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels, fresh or frozen
  • 1 cup cherry tomatoes, halved
  • 1 whole avocado, diced
  • 1 cup shredded cheddar cheese
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro, chopped
  • as needed lime wedges, for serving

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • In a large mixing bowl, combine the diced potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until evenly coated.
  • Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they are golden brown and crispy, tossing halfway through for even cooking.
  • While the potatoes are baking, prepare the toppings. In a medium bowl, mix the black beans, corn, and cherry tomatoes. Season with salt and pepper to taste.
  • Once the potatoes are done, remove them from the oven and let them cool slightly.
  • In individual bowls, layer the baked potatoes first, followed by the black bean mixture, diced avocado, and a generous sprinkle of cheddar cheese.
  • Drizzle sour cream over the top and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the bowls.

Notes

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