Loaded Fiesta Potato Bowls
These Loaded Fiesta Potato Bowls are a comforting and colorful dinner option, perfect for fall with crispy potato shells, melty cheese, and vibrant toppings.
Ingredients
Potatoes and Seasonings
- 4 large large russet potatoes, scrubbed and patted dry Choose evenly sized russets for uniform baking.
- 2 tablespoons olive oil For roasting the potatoes and crisping.
- 1 teaspoon kosher salt Seasoning for potatoes.
- 1/2 teaspoon black pepper For seasoning.
- 1 teaspoon smoked paprika Adds a smoky flavor to the potatoes.
Filling Ingredients
- 1 cup shredded cheddar cheese For topping.
- 1 cup shredded Monterey Jack cheese For topping.
- 1 cup cooked, diced turkey bacon Can substitute with chicken or omit for vegetarian.
- 1 cup black beans, rinsed and drained Great source of protein.
- 1 cup corn kernels (fresh or thawed frozen) Adds sweetness and texture.
- 1 small red onion, finely diced For added flavor.
- 1 ripe avocado, diced For topping.
- 1/3 cup chopped cilantro Fresh herb garnish.
- 1/2 cup sour cream or Greek yogurt For a creamy finish.
- 2 tablespoons lime juice Adds acidity and brightness.
Optional Garnishes
- to taste pickled jalapeños, salsa, or green onions Optional toppings for extra flavor.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Prick each potato a few times with a fork and rub with olive oil, salt, pepper, and smoked paprika.
Baking Potatoes
- Place potatoes on a baking sheet and bake for 45–60 minutes, until the skins are crisp and a knife easily pierces the center.
Hollowing Potatoes
- Let the potatoes cool slightly. Slice each potato lengthwise, scoop out most of the flesh into a bowl leaving a 1/4-inch shell.
Crisp the Shells
- Brush the hollowed skins with a little oil and return to the oven for 8–10 minutes until extra crisp.
Prepare the Filling
- Mash the scooped potato flesh with a little sour cream, lime juice, salt, and pepper. Stir in half of the cheese, turkey bacon, black beans, corn, and diced onion.
Fill and Bake
- Spoon the filling back into the crispy shells. Top with remaining cheese and bake another 8–10 minutes until the cheese is bubbly.
Finish and Serve
- Top each bowl with avocado, cilantro, sour cream or Greek yogurt, and any optional garnishes. Serve hot and enjoy!
Notes
For best results, choose large potatoes, dry well before oiling, and avoid overfilling the shells. You can bake the potatoes earlier in the day for easier assembly.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 25gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 10gSugar: 3g
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