Loaded Potato Taco Bowl
A cozy and customizable Loaded Potato Taco Bowl featuring tender roasted potatoes, seasoned turkey, melty cheese, and fresh toppings, perfect for any occasion.
Ingredients
For the roasted potatoes
- 1.5 pounds baby potatoes, halved or quartered
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- to taste Salt and black pepper
For the filling
- 1 pound ground turkey
- 1 packet taco seasoning (or 2 tablespoons homemade mix)
- 0.5 cup finely chopped onion
- 1 cup shredded cheddar or Mexican blend cheese
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or thawed frozen)
Toppings
- 1 avocado, diced
- 0.5 cup salsa or pico de gallo
- 0.25 cup sour cream or plain yogurt
- 2 tablespoons chopped cilantro
- Lime wedges for serving
Instructions
Preheat and prep
- Preheat oven to 425°F (220°C).
- Toss halved potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper on a baking sheet.
Roast potatoes
- Spread potatoes cut-side down and roast 25–30 minutes, or until golden and fork-tender. Stir once halfway through for even browning.
Cook the filling
- While potatoes roast, heat a skillet over medium heat. Sauté onion until soft, then add ground turkey and cook until browned.
- Add taco seasoning and a splash of water, simmer 2–3 minutes. Stir in black beans and corn to warm through.
Assemble and melt
- Divide roasted potatoes among bowls. Top each with the turkey-bean mixture, then sprinkle cheese over the hot food so it melts.
- Add diced avocado, salsa, sour cream, and cilantro. Squeeze lime over the top and serve warm.
Notes
For best results, par-bake potatoes in the microwave for 3–4 minutes before roasting, don’t overcrowd the pan, and season generously. Keep the turkey juicy with added broth if needed.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 70gProtein: 35gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 12gSugar: 5g
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