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–+ servings
Loaded baked potato topped with seasoned beef, creamy sauce, guacamole, diced tomatoes, and fresh cilantro in a skillet.

Loaded Taco Potato Bowls

These Loaded Taco Potato Bowls are a delicious and versatile meal that will quickly become a favorite in your household. With crispy roasted potatoes, flavorful taco meat, and all the best toppings, it’s the perfect dish for busy weeknights or any time you crave something hearty and satisfying.
4.67 from 3 votes
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Course: Main Course
Cuisine: Mexican
Keyword: potato, taco
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 557kcal
Author: Lola Jay

Equipment

Ingredients

  • Mexican cheese
  • Sour cream

Potatoes

  • 3.5 lbs Yukon potatoes washed
  • 1 tablespoon smoked paprika
  • 2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano powder
  • 1 tsp salt
  • ¼ teaspoon black pepper
  • Oil spray

Taco meat

  • 1.5 lbs ground beef
  • 2 crushed garlic cloves
  • 1 teaspoon paprika
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ cup water
  • ½ teaspoon salt or salt to taste
  • ¼ teaspoon black pepper

Pico de gailo

  • 2 large tomatoes
  • ½ medium red onion
  • ½ jalapeno seeds removed
  • ½ cup cilantro chooped
  • 2 tablespoon lime juice
  • ½ teaspoon salt
  • ¼ tsp black pepper

Guacamole

  • 2 medium Avocados
  • ⅓ cup pico de gailo
  • 1 teaspoon crushed garlic
  • Salt and pepper to taste
US Customary - Metric

Instructions

Prepare the Potatoes

  • Preheat your oven to 450°F
    Hand adjusting oven temperature dial to 160 degrees, focusing on precise cooking settings at home.
  • Dice your potatoes into small cubes.
    Close-up of hands slicing a peeled potato into cubes with a knife on a cutting board.
  • In a large bowl, toss the Yukon potatoes with smoked paprika, cumin, chili powder, garlic powder, onion powder, oregano powder, salt, and pepper until evenly coated.
    Mixing diced apples with cinnamon in a glass bowl for pie preparation.
  • Spread the potatoes on a baking sheet lined with parchment paper in a single layer and spray with oil. Roast for 25-30 minutes, until the potatoes are golden brown and crispy.
    Tray of seasoned diced potatoes on parchment paper, ready for roasting.

Cook the Taco Meat

  • While the potatoes are roasting, heat a large skillet over medium-high heat. Add the ground meat and cook until browned, breaking it apart with a spoon.
    Cooking ground meat in a skillet with a wooden spoon in a kitchen setting.
  • Add the crushed garlic and cook for 1 minute. Add the paprika, cumin, garlic powder, onion powder, water, salt and pepper. You can also sub for your favorite taco seasoning. Add the water. Simmer for 3-4 minutes until the meat is well-coated with the spices and slightly saucy.
    Seasoning ground beef in a cast iron skillet for cooking.

Prepare the Pico de Gallo

  • In a medium bowl, combine the diced tomatoes, chopped onion, jalapeno, cilantro, lime juice, salt, and pepper. Mix well and set aside.
    Person using a vegetable chopper to dice onions and tomatoes on a wooden countertop.

Make the Guacamole

  • In a separate bowl, mash the avocados until smooth. Stir in the pico de gallo, crushed garlic, salt, and pepper. Adjust seasoning to taste.
    Person making fresh guacamole with avocado, tomato, and onion in a kitchen setting.

Assemble the Taco Bowls

  • In a large bowl, start with a base of roasted potatoes. Top with a generous scoop of taco meat, followed by cheese, sour cream, pico de gallo and guacamole.
    Bowl of taco salad with guacamole, sour cream, and salsa being prepared with a spoon on a wooden table.

Serve and Enjoy

  • Serve the taco bowls immediately while warm, garnished with extra cilantro or lime wedges if desired.
    Loaded baked potato topped with seasoned beef, creamy sauce, guacamole, diced tomatoes, and fresh cilantro in a skillet.

Video

Nutrition

Serving: 1bowl | Calories: 557kcal | Carbohydrates: 13g | Protein: 32g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 430mg | Potassium: 1079mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2288IU | Vitamin C: 23mg | Calcium: 84mg | Iron: 6mg