Loaded Potato Taco Bowl: The Ultimate Loaded Potato Taco Bowl Recipe

Name: Loaded Potato Taco Bowl
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1.5 lb potatoes, diced ((approximately 2 medium potatoes per person)); 2 tbsp extra-virgin olive oil; 1 tsp sweet paprika; 1 tsp garlic powder; 0.5 tsp sea salt flakes; 0.25 tsp freshly cracked black pepper; 0.5 cup red onion, finely chopped; 1 lb minced beef; 1 tbsp ground cumin; 1 tsp onion powder; 1 tsp dried oregano; 2 tbsp tomato paste; 0.25 cup water; 0.25 bunch coriander (cilantro), finely chopped; 0.5 cup Mexican cheese blend, grated; 1 lime, wedges (optional)

Introduction to Loaded Potato Taco Bowl

Loaded Potato Taco Bowl is a delightful fusion of flavors that brings together the comforting texture of crispy potatoes and the savory goodness of seasoned beef. This dish is perfect for families and gatherings, offering a fun, customizable meal that everyone can enjoy. It’s simple to prepare and packed with ingredients that create a satisfying balance of taste and texture.

A Personal Story Behind My Loaded Potato Taco Bowl Journey

Growing up, my family often enjoyed taco nights, where everyone would assemble their own dishes. When I discovered the idea of combining crispy potatoes with taco toppings, it felt like a revelation. This Loaded Potato Taco Bowl became a family favorite, allowing us to enjoy the classic flavors of tacos while indulging in the comfort of baked potatoes. It’s a recipe that holds memories and brings loved ones together around the dinner table.

What Makes This Loaded Potato Taco Bowl Recipe Special?

This recipe stands out for its versatility and ease of preparation. You can customize it with your favorite toppings, and it’s perfect for any occasion—be it a casual weeknight dinner or a festive gathering. The combination of crispy potatoes, flavorful beef, and fresh toppings creates a delightful harmony of flavors. Plus, it’s a great way to sneak in some extra veggies!

The Full Loaded Potato Taco Bowl Recipe

Ingredients

700 g (1 lb 9 oz) potatoes, diced into 2 cm (¾ inch) cubes (approximately 2 medium potatoes per person)
2 tbsp extra-virgin olive oil
1 tsp sweet paprika
1 tsp garlic powder
½ tsp sea salt flakes
¼ tsp freshly cracked black pepper
1 tbsp extra-virgin olive oil
½ red onion, finely chopped
500 g (1 lb 2 oz) minced (ground) beef
1 tbsp sweet paprika
1 tbsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp sea salt flakes
¼ tsp freshly cracked black pepper

2 tbsp tomato paste
¼ cup (60 ml) water
2 avocados, mashed
¼ bunch coriander (cilantro), finely chopped
¼ red onion, finely diced
Juice of 1 lime
½ tsp sea salt flakes
¼ tsp freshly cracked black pepper
2 tomatoes, finely diced
¼ bunch coriander (cilantro), finely chopped
¼ red onion, finely diced
Juice of 1 lime
½ tsp sea salt flakes
¼ tsp freshly cracked black pepper
2 cups (250 g) grated Mexican cheese blend
Lime wedges (optional)

Instructions

Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) for at least 20 minutes. This ensures your potatoes will crisp up nicely.

Toss the diced potatoes with olive oil, paprika, garlic powder, salt, and pepper on a baking tray lined with parchment paper. Make sure they are spread out evenly to cook properly.
Bake for 40–45 minutes until crisp and golden, turning once halfway through for even cooking. If you have an air fryer, you can preheat it to 200°C (400°F) and air fry the potatoes for 20–25 minutes, shaking the basket halfway through for that perfect crunch.

In a pan, sauté the onion until softened, then add the minced beef. Cook until browned, breaking it up with a spoon to ensure even cooking.
Add paprika, cumin, onion powder, garlic powder, oregano, salt, and pepper. Stir for 30 seconds to release the spices’ flavors.
Mix in the tomato paste and water, simmer for 3–4 minutes until thickened. This adds richness to your beef mixture.

For guacamole, combine mashed avocados, coriander, red onion, lime juice, salt, and pepper in a bowl, mixing until combined. This fresh topping is a must!
Make the salsa by mixing tomatoes, coriander, red onion, lime juice, salt, and pepper in another bowl. The freshness of the salsa will complement the richness of the beef.
To serve, divide the crispy potatoes into bowls. Top with beef, cheese, guacamole, and salsa. Serve with lime wedges for an extra burst of freshness.

For extra melty cheese, consider melting the cheese under the broiler for a minute before serving.

Serving Suggestions and Variations for Loaded Potato Taco Bowl

The Loaded Potato Taco Bowl is incredibly versatile. You can switch up the toppings based on your preferences. Add sour cream or Greek yogurt for creaminess, or slice some jalapeños for a spicy kick. You could also use turkey or chicken instead of beef for a lighter option. For a vegetarian version, replace the beef with black beans or lentils. This dish is great for meal prep, allowing you to enjoy delicious leftovers for lunch or dinner throughout the week.

Frequently Asked Questions About Loaded Potato Taco Bowl

Can I make this recipe ahead of time? Yes, you can prepare the ingredients ahead of time. Store the cooked potatoes, beef mixture, and toppings separately in the fridge. Assemble just before serving for the best texture.
How do I store leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I use other types of cheese? Absolutely! Feel free to experiment with different cheese blends to suit your taste. Cheddar, Monterey Jack, or even a spicy pepper jack would work well.

Enjoy this delicious Loaded Potato Taco Bowl with family and friends—it’s sure to become a cherished recipe in your home!

Recipe Stats

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Calories per Serving: 650
Servings: 4