Loaded Potato Taco Bowl
A cozy loaded bowl combining the heartiness of baked potatoes with the zest of tacos, topped with flavorful ingredients and toppings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Flexible (Vegetarian option available)
Ingredients
Scale
- 2 lbs russet potatoes
- 1 lb ground beef
- 1/2 cup frozen corn
- 1 tbsp chili powder (or to taste)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 1/2 cup water
- 1/2 cup shredded cheddar cheese
- 1/2 cup guacamole
- Pico de gallo
- Sour cream
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes under cold water and pat dry. Poke several holes in each potato with a fork.
- Place the potatoes on a baking sheet and bake for 45-50 minutes or until fork-tender.
- Add the ground beef to a large skillet over medium heat and cook until browned, about 6-8 minutes.
- Sprinkle in chili powder, salt, garlic powder, and pepper. Stir in water and let simmer for 5-7 minutes.
- Mix in frozen corn and let simmer for another 2-3 minutes.
- Prepare your toppings: shred cheese, slice guacamole, and chop pico de gallo.
- Cut each potato down the center, fluff the insides with a fork, and season lightly with salt and pepper.
- Spoon the beef and corn mixture over each potato, sprinkle with cheese, and top with guacamole, pico de gallo, and sour cream.
- Serve immediately and enjoy!
Notes
Feel free to customize toppings based on your preference, such as adding jalapeños for heat or black beans for a vegetarian option.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg
Keywords: loaded potato, taco bowl, comfort food, Mexican recipe, hearty meal, vegetarian options