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To make Loaded Potato Taco Bowls, you'll need the following ingredients: - 4 medium russet potatoes, thoroughly scrubbed and diced into bite-sized pieces - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Salt and pepper, to taste - 1 cup canned black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup ripe diced tomatoes - 1 ripe avocado, diced - 1 cup shredded sharp cheddar cheese - 1/4 cup sour cream - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) You can swap out some ingredients if needed. Here are a few ideas: - Use sweet potatoes instead of russet potatoes for a sweeter taste. - Swap olive oil with avocado oil for a different flavor. - If you lack smoked paprika, regular paprika works well. - Canned chickpeas can replace black beans for a protein boost. - For a dairy-free option, use plant-based sour cream. - Cheddar cheese can be replaced with a vegan cheese for a vegan dish. To prepare your Loaded Potato Taco Bowls, gather these tools: - A large mixing bowl for tossing ingredients - A baking sheet lined with parchment paper - A sharp knife for dicing potatoes and veggies - A cutting board for safe chopping - Measuring spoons for precise amounts - A medium bowl for mixing toppings - Serving bowls for assembling your taco bowls These tools and ingredients will help you create a delicious meal that is sure to please everyone! {{ingredient_image_2}} 1. First, preheat your oven to 400°F (200°C). This helps the potatoes roast well. 2. Take four medium russet potatoes. Scrub them clean and dice them into small pieces. 3. In a big bowl, mix the diced potatoes with one tablespoon of olive oil. 4. Add one teaspoon of smoked paprika, ground cumin, and garlic powder. 5. Sprinkle in salt and pepper to taste. Toss the potatoes until they are well coated. 1. Spread the seasoned potatoes on a baking sheet lined with parchment paper. 2. Make sure the potatoes are in a single layer. This helps them roast evenly. 3. Roast the potatoes in the oven for 25 to 30 minutes. Flip them halfway through for even cooking. 4. While the potatoes cook, prepare the topping. In a medium bowl, mix one cup of rinsed black beans, corn kernels, and diced tomatoes. 5. Season the mixture with a pinch of salt and pepper, and stir well to combine. 1. Once the potatoes are crispy, take them out of the oven and let them cool for five minutes. 2. In each serving bowl, place a layer of the roasted potatoes as the base. 3. Spoon the black bean, corn, and tomato mix evenly over the potatoes. 4. Top each bowl with diced avocado, shredded cheddar cheese, and a dollop of sour cream. 5. Finish by garnishing with chopped cilantro. Serve lime wedges on the side for an extra zing. To make your roasted potatoes shine, start by cutting them evenly. Use medium russet potatoes for the best texture. Scrub them well to remove any dirt. Dice them into bite-sized pieces for quick cooking. Next, toss the potatoes in olive oil and spices. Smoked paprika adds depth, while cumin gives warmth. Garlic powder brings out a rich flavor that pairs well with the potatoes. Don't forget to add salt and pepper. This enhances all the flavors. Spread the potatoes in a single layer on your baking sheet. This helps them roast evenly and get crispy. Bake them at 400°F (200°C) for 25-30 minutes. Flip them halfway through to ensure they brown nicely. The result should be golden, crispy potatoes that are soft inside. To boost the flavor, consider adding more spices. Chili powder can give a nice kick. You can also sprinkle some fresh herbs like thyme or rosemary. They add a fresh taste that brightens the dish. Experiment with the toppings, too. Try adding jalapeños for heat or a squeeze of lime for zest. A sprinkle of taco seasoning on the potatoes can also elevate the taste. These little tweaks make a big difference. When serving these bowls, think about presentation. Start with a layer of those crispy potatoes. Then, add the black bean mixture on top. This not only looks nice but keeps the potatoes warm. Top with diced avocado and shredded cheese. They add creaminess and richness. A dollop of sour cream on top is a must for that creamy finish. Don't forget the cilantro; it adds a pop of color. Serve with lime wedges on the side for an extra flavor boost. For a fun twist, you can serve these bowls in tortilla shells. This adds a crunchy element that everyone loves. Enjoy your delicious Loaded Potato Taco Bowls with friends or family! Pro Tips Cooking Time Adjustment: If you prefer your potatoes extra crispy, extend the roasting time by a few minutes, keeping a close eye to prevent burning. Flavor Boost: For added depth of flavor, consider marinating the diced potatoes in the olive oil and spices for 30 minutes before roasting. Customizable Bowls: Feel free to mix in other toppings such as jalapeños, diced red onion, or different types of cheese to suit your taste preferences. Make Ahead: You can prepare the potato mixture and toppings ahead of time, storing them separately in the refrigerator for quick assembly at mealtime. {{image_4}} You can easily make this dish vegetarian or vegan. Swap sour cream for cashew cream or a plant-based yogurt. Use nutritional yeast for a cheesy flavor without dairy. For protein, add more black beans or chickpeas. You can also replace cheddar cheese with vegan cheese shreds. This way, you keep the dish tasty while meeting dietary needs. Want to add some meat? Ground turkey or seasoned beef works well. Cook the meat with spices like cumin and garlic powder for flavor. Shredded chicken is another great option. Just mix it in with the beans and corn. For a spicy twist, try adding chorizo or grilled shrimp. These options boost protein and add richness to the dish. Toppings make each bowl unique. Try adding diced red onion or jalapeños for a kick. Fresh pico de gallo is a great choice for extra flavor. Crumbled feta or goat cheese can add a nice tang. If you like crunch, sprinkle some tortilla chips on top. Finally, a drizzle of hot sauce can take it up a notch. Each topping brings its own flair to the Loaded Potato Taco Bowls. To keep your Loaded Potato Taco Bowls fresh, store leftovers in an airtight container. Let the bowls cool completely before sealing. This step helps prevent moisture buildup, which can make the ingredients soggy. Properly stored, they last in the fridge for about 3 to 4 days. Reheat leftovers in the oven for the best texture. Preheat the oven to 350°F (175°C). Spread the potato mixture on a baking sheet and warm it for about 10 to 15 minutes. You can also use the microwave if you’re short on time. Place the leftovers in a microwave-safe bowl and heat for 1 to 2 minutes, stirring halfway through. You can freeze Loaded Potato Taco Bowls, but some ingredients freeze better than others. For freezing, I suggest storing the potato base and toppings separately. Place the cooled potatoes in a freezer-safe bag, removing as much air as possible. The toppings, like beans and corn, can also go into separate bags. They will last up to 3 months in the freezer. To enjoy later, thaw them overnight in the fridge and reheat as mentioned above. Yes, you can make Loaded Potato Taco Bowls ahead of time. Cook the potatoes and store them in the fridge. Keep the toppings separate. When you are ready to eat, reheat the potatoes and assemble the bowls. This makes meal prep easy and quick! If you need a substitute for sour cream, try plain yogurt. Greek yogurt works great too. For a dairy-free option, use avocado or cashew cream. These options give a nice, creamy texture without losing flavor. This recipe is already gluten-free! All the ingredients, like potatoes, beans, and veggies, are gluten-free. Just make sure any packaged ingredients, like beans, are labeled gluten-free. Enjoy your tasty and safe meal! This article explored how to make Loaded Potato Taco Bowls with ease. We covered the essential ingredients, discussed helpful cooking tools, and detailed each step from preparation to assembly. You learned about tips for perfect roasted potatoes, flavor boosts, and various serving ideas. Plus, we identified tasty variations, storage methods, and answers to common questions. In closing, making these taco bowls is simple and fun. Enjoy the tasty combinations, and feel free to get creative!

Loaded Potato Taco Bowls

A delicious and hearty bowl featuring crispy roasted potatoes topped with black beans, corn, tomatoes, avocado, cheese, and sour cream.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 4 medium russet potatoes, thoroughly scrubbed and diced into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup ripe diced tomatoes
  • 1 ripe avocado, diced
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup sour cream
  • to taste Fresh cilantro, chopped (for garnish)
  • as needed Lime wedges (for serving)

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  • In a spacious mixing bowl, combine the diced potatoes with olive oil, smoked paprika, ground cumin, garlic powder, and a generous pinch of salt and pepper. Toss until each piece is evenly coated in the flavorful mixture.
  • Spread the seasoned potatoes in a single layer on the prepared baking sheet, ensuring they have plenty of space for roasting. Bake in the preheated oven for 25-30 minutes, flipping the potatoes halfway through the cooking time, until they are golden brown and crispy on the outside.
  • While the potatoes are baking, prepare the topping mixture. In a medium bowl, combine the rinsed black beans, corn kernels, and diced tomatoes. Season with salt and pepper to taste, and mix well to combine all the ingredients evenly.
  • Once the potatoes are finished roasting, remove them from the oven and allow them to cool for about 5 minutes.
  • To assemble the bowls, start with a generous layer of the crispy roasted potatoes as the base in each serving bowl.
  • Spoon the black bean, corn, and tomato mixture evenly over the potato layer in each bowl.
  • Finish by topping each bowl with diced avocado, a handful of shredded cheddar cheese, and a dollop of sour cream for a creamy touch.
  • Garnish with freshly chopped cilantro and serve the bowls with lime wedges on the side for an additional burst of flavor.

Notes

For an eye-catching touch, arrange the garnishes in a colorful pattern on top, and serve the lime wedges on the rim of each bowl. Enjoy!
Keyword bowl, potato, taco, vegetarian