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Loaded Potato Taco Bowl

A hearty and vibrant dish featuring crispy potatoes topped with savory ground meat, black beans, avocado, and zesty sour cream.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Potatoes
  • 2 large large potatoes Scrubbed and poked with fork
  • 1 tablespoon olive oil For seasoning the potatoes
  • 1 teaspoon taco seasoning Coat all sides of potatoes for flavor
Protein and Toppings
  • 1 cup cooked ground beef or turkey Make sure it's halal
  • 1 cup black beans Drained and rinsed
  • 1 cup corn Frozen or canned
  • 1 cup shredded cheese Cheddar or Mexican blend
  • 1 large avocado Diced
  • 1/2 cup sour cream or Greek yogurt For topping
  • to taste sliced jalapeños Optional, for extra kick
  • to taste chopped fresh cilantro Optional, for garnish
  • to taste salsa Optional, for serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Scrub the potatoes clean and pat them dry. Use a fork to poke several holes in each potato.
  3. Rub each potato with olive oil and sprinkle the taco seasoning evenly over them.
Cooking Potatoes
  1. Place the potatoes on a baking tray and bake for about 45 minutes, or until they are tender when pierced with a fork.
Preparing Toppings
  1. While the potatoes are baking, heat the ground beef or turkey in a skillet over medium heat until fully cooked.
  2. Stir in the black beans and corn, and heat until warm.
Assembly
  1. Once the potatoes are baked, allow them to cool slightly. Cut them open and fluff the insides.
  2. Top generously with the meat mixture, shredded cheese, diced avocado, and a dollop of sour cream.
  3. Add sliced jalapeños, chopped cilantro, and salsa as desired.
Serving
  1. Mix all those flavors together, grab your spoon, and dig in!

Notes

Feel free to swap out ground beef or turkey for plant-based alternatives. For quicker prep, microwave the potatoes for 5-7 minutes before baking. Avoid overcooking potatoes for a fluffy texture.