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- 4 medium russet potatoes, peeled and diced - 1 cup canned black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup cherry tomatoes, halved - 1 ripe avocado, diced - 1 cup shredded sharp cheddar cheese - ½ cup sour cream (or Greek yogurt) - Fresh cilantro, lime wedges, sea salt, and black pepper You need fresh russet potatoes for a soft inside and crispy outside. Black beans add protein and fiber, while corn gives a sweet crunch. Cherry tomatoes bring a nice burst of flavor. The avocado makes it creamy. Sharp cheddar cheese adds a rich taste, and sour cream or Greek yogurt gives a tangy finish. Don't forget fresh cilantro and lime for bright flavors. - 1 tablespoon extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder Using extra virgin olive oil helps the potatoes crisp up. Smoked paprika adds a deep, warm flavor. Garlic powder and onion powder make every bite tastier. You can adjust the sea salt and black pepper to suit your taste. - Optional toppings and garnishes - Recommendations for accompanying dishes For extra fun, try toppings like jalapeños or sour cream. You can serve the bowls with tortilla chips for crunch. A side of salsa or guacamole pairs perfectly too. {{ingredient_image_2}} 1. First, preheat your oven to 425°F (220°C). This heat helps make the potatoes crispy. 2. Grab a large mixing bowl. Add the diced potatoes to it. 3. Drizzle 1 tablespoon of extra virgin olive oil over the potatoes. 4. Now, sprinkle in 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. 5. Add sea salt and freshly cracked black pepper to taste. 6. Toss everything together until the potatoes are coated well. 1. Line a baking sheet with parchment paper. Spread the seasoned potatoes in a single layer. 2. Bake in the oven for 25-30 minutes. You want them golden brown and crispy. 3. Remember to toss the potatoes halfway through. This helps them roast evenly. 4. For a perfect texture, ensure the potatoes are not crowded on the baking sheet. 1. While the potatoes bake, get a medium bowl. 2. Combine 1 cup of rinsed black beans, 1 cup of corn kernels, and 1 cup of halved cherry tomatoes in it. 3. Season this mixture with sea salt and black pepper. Mix gently to combine everything. 1. Once the potatoes are done, take them out and let them cool slightly. 2. Start building your taco bowls. Place a layer of crispy baked potatoes at the bottom. 3. Next, add a portion of the black bean mixture on top. 4. Then, sprinkle diced avocado and shredded cheddar cheese over the beans. 5. Drizzle ½ cup of sour cream (or Greek yogurt) on top. 6. Finish with fresh cilantro for a pop of color. 7. Serve each bowl with lime wedges on the side. This adds a zesty touch. Using these steps, you create a tasty and satisfying meal that delights both the eyes and the palate. Feel free to get creative with your toppings! To ensure your potatoes cook evenly, cut them into equal-sized pieces. This helps them roast uniformly. Toss the diced potatoes in olive oil and seasonings well. Spread them out on the baking sheet in a single layer. This prevents steaming and helps them crisp up nicely. For flavor, use smoked paprika, garlic powder, and onion powder. These spices add depth to your dish. Remember to toss the potatoes halfway through baking for a golden finish. If you need gluten-free options, use corn tortillas or skip any gluten items altogether. For a vegan version, swap out the cheese and sour cream for plant-based alternatives. Nutritional yeast is a great cheese substitute. To change the flavor profile, use different beans, like pinto or kidney beans. You can also mix in different vegetables, such as bell peppers or zucchini, for added taste and nutrition. For a stunning presentation, layer ingredients brightly in your bowl. Start with crispy potatoes, then add the black bean mix. Next, include diced avocado and cheese. Top it all off with a drizzle of sour cream and cilantro. A lime wedge on the side adds color and a zesty touch. Use a wide bowl to show off the layers. For extra flair, sprinkle some cilantro on top before serving. This makes the dish look fresh and inviting. Pro Tips Choose the Right Potatoes: Russet potatoes are ideal for this recipe due to their high starch content, which makes for a fluffy interior and crispy exterior when baked. Don’t Overcrowd the Baking Sheet: Spreading the potatoes in a single layer ensures they roast evenly and become crispy instead of steaming. Customize Your Toppings: Feel free to add other toppings like jalapeños, diced red onion, or your favorite hot sauce to kick up the flavor. Make it Vegan: Substitute the sour cream with a plant-based yogurt or omit it altogether for a lighter version of this dish. {{image_4}} If you want a vegetarian or vegan bowl, you can swap cheese and sour cream for plant-based versions. Many great vegan cheeses taste amazing. You can also use vegan yogurt instead of sour cream. Adding more veggies is a fun way to boost flavor. Try bell peppers, zucchini, or spinach for a tasty twist. To make your taco bowl heartier, add protein. You can include chicken, beef, or even fish. For chicken, grill or bake it with spices like cumin and chili powder. For beef, taco seasoning works well. For fish, consider using tilapia or shrimp, seasoned simply with lime and salt. You can spice things up with various seasonings and sauces. For a zesty kick, try adding hot sauce or salsa. If you want a Mexican flair, use cumin and coriander. For a Tex-Mex twist, add taco seasoning. You can also play with toppings, like guacamole or pico de gallo, to enhance the dish's flavor. To keep your Loaded Potato Taco Bowls fresh, store them in airtight containers. This method helps maintain taste and texture. Separate the toppings from the potatoes. This way, the potatoes stay crispy. Toppings can get soggy if mixed too soon. Use the cooked potatoes within three days for best flavor. When you reheat the potato mix, use the oven or a skillet. This method helps keep the potatoes crispy. Avoid the microwave as it can make them soft. Heat toppings separately to keep their fresh taste. Warm beans and corn in a pan over low heat. Stir gently until hot. You can freeze assembled bowls, but it’s best to freeze components. Freeze the potato mix and the toppings separately. This approach helps maintain their quality. When ready to eat, thaw the potatoes in the fridge overnight. Reheat them in the oven for crispiness. Toppings can be warmed quickly in a pan. Enjoy a tasty meal even after freezing! To make Loaded Potato Taco Bowls, start by preparing your potatoes. Peel and dice 4 medium russet potatoes. In a bowl, toss the potatoes with 1 tablespoon of extra virgin olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Add sea salt and black pepper to taste. Spread the seasoned potatoes on a baking sheet and bake at 425°F (220°C) for 25-30 minutes. While they bake, mix 1 cup of black beans, 1 cup of corn, and 1 cup of halved cherry tomatoes in a bowl. After the potatoes are crispy, assemble your bowls by layering the potatoes, black bean mix, diced avocado, and shredded cheddar cheese. Top with sour cream and fresh cilantro. Serve with lime wedges. Yes! You can prep many parts ahead. Cook the potatoes and store them in the fridge for up to three days. You can also mix the beans, corn, and tomatoes in advance. Just keep them in an airtight container. Assemble your bowls right before serving. This way, the potatoes stay crispy. You can get creative with your toppings! Here are some popular options: - Diced jalapeños for a spicy kick - Sliced green onions for fresh flavor - Crumbled feta cheese for tang - Salsa or pico de gallo for added zest Feel free to mix and match toppings based on your taste. Absolutely! If you're looking for gluten-free options, this recipe is already gluten-free. For dairy-free needs, swap shredded cheese and sour cream for dairy-free versions. You can use plant-based cheese and yogurt. If you want a vegan dish, skip the cheese and sour cream entirely or use alternatives. You can add more veggies, like bell peppers or zucchini, for extra flavor and nutrition. Loaded potato taco bowls offer a great mix of flavors. The recipe features crispy potatoes, black beans, and fresh toppings like avocado and cheese. You can customize them with various proteins and seasonings to fit your taste. Remember, you can make these bowls vegan or gluten-free with easy substitutions. Store and reheat leftovers efficiently for future meals. I hope you experiment and enjoy creating your own delicious versions of this dish!

Loaded Potato Taco Bowl

A delicious and hearty taco bowl featuring crispy baked 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 extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste sea salt and freshly cracked black pepper
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, diced
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup sour cream (Greek yogurt can be used as an alternative)
  • 0.25 cup fresh cilantro, roughly chopped
  • for serving lime wedges

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, add the diced potatoes. Drizzle with extra virgin olive oil, then sprinkle in the smoked paprika, garlic powder, onion powder, sea salt, and freshly cracked black pepper. Toss thoroughly until all the potato pieces are evenly coated with the seasoning.
  • Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy. Be sure to toss them halfway through the baking time for even roasting.
  • While the potatoes are in the oven, prepare your toppings. In a medium bowl, combine the rinsed black beans, corn kernels, and halved cherry tomatoes. Season with sea salt and black pepper to taste, mixing gently to combine.
  • Once the potatoes are baked to perfection, remove them from the oven and allow them to cool slightly to avoid any burns.
  • Assemble your bowls by starting with a generous layer of the crispy baked potatoes at the base. Follow with a portion of the black bean mixture, then top with diced avocado and a hearty sprinkle of shredded cheddar cheese.
  • Finally, add a drizzle of sour cream (or Greek yogurt) on top and sprinkle with fresh cilantro for a burst of color and flavor. Serve each bowl with lime wedges on the side for an added zesty touch.

Notes

For an inviting presentation, arrange the ingredients in colorful layers within the bowl, and place a lime wedge on the rim for a pop of brightness. Consider adding a sprinkle of extra cilantro on top for added freshness.
Keyword bowl, potato, taco, vegetarian