The Loaded Potato Taco Bowl is a fun and filling meal that brings together crispy, golden potatoes with all the classic taco toppings you love. Think tender potatoes, seasoned just right, layered with beans, fresh veggies, melted cheese, and a dollop of creamy sauce. It’s like a taco and a loaded baked potato had the best dinner date ever!
I love making this bowl when I want something that’s both satisfying and easy to customize. You can add as much salsa, avocado, or jalapeños as you like, and it’s a great way to use up whatever veggies are in the fridge. Plus, it’s perfect for anyone who wants that great taco flavor without needing a tortilla.
One of my favorite ways to eat this is straight from the bowl with a big spoon, while sharing stories with friends or family. It feels like a cozy, casual meal that brings everyone together without any fuss. If you want a quick, tasty, and fun dinner, give this Loaded Potato Taco Bowl a try—you’ll see why it’s such a crowd-pleaser!
Key Ingredients & Substitutions
Russet Potatoes: These are great for roasting because they get crispy outside and fluffy inside. You can swap for Yukon Gold if you want a creamier texture, but they won’t crisp quite as much.
Ground Beef: I like using beef for its rich flavor, but ground turkey or chicken work well if you want a lighter option. For vegetarian bowls, cooked lentils or black beans are tasty swaps.
Spices (Chili Powder, Smoked Paprika, Cumin): These spices give the taco bowl that classic Mexican-inspired flavor. If you’re short on one, just add a bit more of another or try a pinch of chipotle powder for a smoky kick.
Cheddar Cheese & Sour Cream: Sharp cheddar melts nicely, but Monterey Jack or a Mexican cheese blend are good alternatives. For dairy-free options, try vegan cheese and a cashew cream or plant-based sour cream.
How Do I Get Perfectly Crispy Roasted Potatoes?
Crispy potatoes make this dish! Here’s how I do it:
- Cut potatoes evenly so they cook at the same rate.
- Toss well in olive oil and spices to coat every piece.
- Spread in one layer on the baking sheet — crowding causes steaming, not roasting.
- Roast at high heat (425°F) for 25-30 mins, flipping halfway to brown all sides.
- Patience is key! The longer roasting makes them crispy and golden.
Following these steps gives you crunchy, flavorful potatoes that are a perfect base for all the toppings in your taco bowl.
Equipment You’ll Need
- Large baking sheet – I recommend using a rimmed sheet so the potatoes roast evenly and don’t spill over.
- Mixing bowls – for tossing the potatoes with oil and spices, making everything easy to coat.
- Skillet – perfect for cooking the ground beef quickly and evenly.
- Cooking spoon or spatula – I like a sturdy spatula to break up and stir the beef as it cooks.
- Sharp knife and cutting board – for chopping tomatoes, onions, and green onions with ease.
Flavor Variations & Add-Ins
- Switch the ground beef for cooked black beans or lentils to make it vegetarian.
- Try Monterey Jack or Pepper Jack cheese instead of cheddar for a different flavor punch.
- Add cooked corn or sautéed bell peppers to boost color and sweetness.
- Sprinkle with seeded jalapeños or hot sauce if you want some extra heat.
Loaded Potato Taco Bowl
Ingredients You’ll Need:
For the Potatoes:
- 4 medium russet potatoes, peeled and diced into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
For the Beef:
- 1/2 pound ground beef
- 1 teaspoon taco seasoning
Toppings:
- 1/4 cup diced red onion
- 1 medium tomato, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 green onions, thinly sliced
- Optional: hot sauce or salsa for drizzling
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 30 minutes for roasting and cooking, so plan for roughly 40 minutes total. The cooking time mostly depends on getting the potatoes crispy and the beef cooked through.
Step-by-Step Instructions:
1. Prepare and Roast the Potatoes:
Preheat your oven to 425°F (220°C). In a large bowl, toss the peeled and diced potatoes with olive oil, chili powder, smoked paprika, ground cumin, garlic powder, salt, and pepper. Make sure every piece is evenly coated. Spread the potatoes out in a single layer on a baking sheet. Roast them in the oven for about 25-30 minutes, flipping once halfway through, until they’re golden and crispy.
2. Cook the Ground Beef:
While the potatoes are roasting, heat a skillet over medium heat. Add the ground beef and cook it until it’s browned and fully cooked, breaking it up with a spoon as it cooks. Stir in the taco seasoning and cook for another 1-2 minutes. Then take it off the heat.
3. Assemble Your Taco Bowl:
When the potatoes are done, transfer them to a serving bowl. Add the cooked ground beef to one side of the bowl. Next, top the potatoes with diced tomato and red onion. Sprinkle shredded cheddar cheese over the warm potatoes and beef so it melts a bit. Drizzle sour cream over the top, then garnish with thinly sliced green onions. If you like, add some hot sauce or salsa for extra flavor.
4. Serve and Enjoy:
Serve your Loaded Potato Taco Bowl right away while it’s warm and the cheese is melty. It’s a perfect mix of crispy potatoes and tasty taco flavors all in one bowl!
Can I Use Sweet Potatoes Instead of Russet Potatoes?
Yes! Sweet potatoes add a natural sweetness and great color. Just keep in mind they may cook a bit faster, so start checking for doneness around 20 minutes to avoid over-roasting.
How Can I Make This Recipe Vegetarian?
Swap the ground beef for cooked black beans, lentils, or even a plant-based meat alternative. Season them with the same taco seasoning for that classic flavor.
What’s the Best Way to Store Leftovers?
Store any leftover potatoes and beef in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
Can I Prepare Any Parts of This Ahead of Time?
Absolutely! You can dice and season the potatoes a few hours ahead and keep them refrigerated. Cook the beef in advance too, then quickly reheat and assemble when ready to eat.
