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Loaded Potato Taco Bowl

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A warm and filling dinner featuring baked or fried potatoes topped with seasoned meat, cheese, salsa, and fresh toppings.

Ingredients

Scale
  • 4 large baking potatoes (russet or Yukon)
  • 1 lb (450 g) ground beef or turkey (or 1 can black beans, drained)
  • 2 tablespoons oil
  • 1 packet taco seasoning (or 2 tablespoons homemade seasoning)
  • 1 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 1/2 cup sour cream or plain yogurt
  • 1/4 cup chopped green onion
  • 1/4 cup chopped cilantro (optional)
  • 1/2 cup diced tomatoes
  • Salt and pepper to taste
  • Lime wedges (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Wash potatoes well.
  2. Cut each potato in half lengthwise. Rub with 1 tablespoon oil and salt.
  3. Place potatoes cut-side up on a baking sheet. Bake 35–45 minutes until soft inside and golden on top.
  4. While potatoes bake, heat 1 tablespoon oil in a skillet over medium heat.
  5. Add ground meat and cook until no longer pink. If using beans, skip to step 7 and heat beans with seasoning.
  6. Add taco seasoning and 1/4 cup water. Stir and cook 2–3 minutes until the mix thickens.
  7. If you use beans, add beans to the warmed skillet with seasoning and heat through.
  8. When potatoes are done, use a fork to fluff the inside a bit. Season with salt and pepper.
  9. Top each potato half with the taco meat or beans, then add shredded cheese so it melts.
  10. Spoon salsa, add a dollop of sour cream, and finish with green onion, cilantro, and tomatoes. Serve with lime wedges.

Notes

Serve hot and let people add extra salsa, hot sauce, or avocado. Store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://voxrecipes.com/loaded-potato-taco-bowl/