Loaded Potato Taco Bowls
These cozy bowls combine roasted potatoes, spiced meat, and melted cheese for a warming fall dish that's easy to assemble and customize.
Ingredients
For the tacos
- 2 pounds russet potatoes (about 4 medium), scrubbed and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1 pound ground seasoned meat (choose your preferred lean option)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup chopped cilantro
- 2 stalks green onions, thinly sliced
- 1 jalapeño, thinly sliced (optional)
- 1 lime, cut into wedges
- Optional toppings: salsa, pickled onions, avocado, or black beans
Instructions
Preheat and prep
- Heat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Roast the potatoes
- Toss cubed potatoes with olive oil and 1 teaspoon kosher salt. Spread in a single layer on the baking sheet.
- Roast for 25–30 minutes, turning once, until potatoes are golden and fork-tender.
Cook the protein
- While potatoes roast, heat a skillet over medium heat. Add the ground meat and break it up with a spatula.
- When meat begins to brown, add diced onion and cook until softened, about 4 minutes.
- Stir in garlic and taco seasoning, cooking 1–2 more minutes until fragrant. Taste and adjust salt.
Assemble and melt
- Reduce oven to broil (or 500°F if no broil). In an oven-safe baking dish or cast-iron skillet, combine roasted potatoes and seasoned meat.
- Scatter shredded cheese evenly across the top and broil for 2–4 minutes until cheese melts and bubbles.
Finish and serve
- Remove from oven, dollop with sour cream, sprinkle cilantro and green onions, add jalapeño slices and a squeeze of lime.
- Serve warm in bowls and let guests add salsa, avocado, or black beans as they like.
Notes
Cut potatoes into similar-sized pieces for even cooking. Don’t overcrowd the baking sheet to allow for crispness. Adjust taco seasoning and salt after the meat is cooked. If serving later, keep assembled bowls warm in a low oven.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 6gSugar: 3g
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