Loaded Potato Taco Bowl

If you are craving a loaded potato taco bowl tonight, this recipe delivers bold taco flavors and cozy baked potato comfort in one satisfying dish. It comes together with simple pantry staples and hits 42 grams of protein per serving. It is the kind of dinner that earns a permanent spot in your weekly rotation.

I threw this together one night when I had leftover taco meat and a few russet potatoes sitting on the counter. What started as a use-what-you-have kind of meal turned into something my family now asks for by name. This loaded potato taco bowl is practical, filling, and endlessly flexible. The fluffy potato base soaks up every bit of that savory seasoned meat, and the toppings pull the whole thing together. It is comfort food with a taco night twist.

What You Need to Make This Taco Bowl

I always keep these ingredients straightforward so this recipe works on any busy evening. Pro tip: russet potatoes are the best choice here because they bake up light and fluffy inside, but sweet potatoes make a great swap if you want a slightly sweeter base.

• 1 lb ground beef or turkey – 85/15 ground beef gives the best flavor without too much grease
• 1 packet (1 oz) taco seasoning
• 4 large russet potatoes, scrubbed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup shredded cheddar cheese – freshly shredded melts far better than pre-bagged
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 1/4 cup sliced black olives

Optional toppings:

• Salsa
• Guacamole
• Jalapeños

How to Make a Loaded Potato Taco Bowl

I recommend getting the potatoes into the oven first since they take the longest. Everything else comes together easily while they bake, so the timing lines up perfectly at the end.

Step 1: Preheat your oven to 400 degrees F (200 degrees C).

Step 2: Pierce each potato all over with a fork about 8 to 10 times. Rub them with olive oil, salt, and pepper. This helps the skin crisp while the inside steams and fluffs.

Step 3: Place the potatoes directly on the baking sheet and bake for 55 to 65 minutes. Start checking at 55 minutes by pressing the center gently. The potato should give easily with no firm resistance. Larger potatoes will need closer to 65 minutes.

Step 4: About 15 minutes before the potatoes are done, cook the ground beef in a large skillet over medium-high heat. Break it up as it cooks. Once fully browned with no pink remaining, drain the excess fat. Skipping this step leads to a greasy bowl.

Step 5: Reduce heat to medium. Stir in the taco seasoning along with the water amount listed on the packet, usually about 2/3 cup. Simmer for 3 to 5 minutes, stirring occasionally, until the sauce thickens and coats the meat. The mixture should look glossy and smell deeply spiced.

Step 6: Let the cooked potatoes rest for 5 minutes so they are easier to handle. Slice each one open lengthwise and use a fork to gently fluff the inside. Press the ends in slightly to open it up into a bowl shape without breaking the skin.

Step 7: Spoon the taco meat generously over each potato. Top with shredded cheddar cheese, a dollop of sour cream, green onions, and black olives.

Step 8: Add any optional toppings and serve immediately while the cheese is warm and just starting to melt into the meat.

Best Sides for a Loaded Potato Taco Bowl

This dish pairs well with light, fresh sides that balance the richness of the taco meat and melted cheese. These are the best sides for a loaded potato taco bowl:

Mexican-style corn: Roasted corn with chili powder and a squeeze of lime adds sweetness and a little heat that complements the savory taco flavors perfectly.

Simple green salad: A crisp salad tossed with a light lime vinaigrette keeps the meal feeling fresh and balanced without competing with the bold bowl flavors.

Pico de gallo: Fresh tomato, onion, and cilantro add bright acidity that cuts through the richness and makes every bite of the loaded potato taco bowl pop.

Refried beans: A small side of warm refried beans adds extra protein and fiber and rounds the meal out into something truly hearty.

More Hearty Dinner Recipes Worth Trying

This loaded potato taco bowl fits right alongside other bold, satisfying dinners that bring big flavor with minimal effort. For another tex-mex inspired meal, the Steak and Queso Rice and Crockpot Tex Mex Chicken are both crowd-pleasers that hit the same cozy, satisfying notes.

If you love the idea of building a meal in a bowl, try the Chipotle Chicken Bowl for another high-protein option packed with flavor, or pair this recipe night with the smoky and filling Cowboy Potato Casserole for a fun potato-forward dinner spread the whole family will love.

How to Store and Reheat Your Leftovers

Store the components of your loaded potato taco bowl separately for the best results. Keep the taco meat, cheese, and toppings in individual airtight containers in the refrigerator for up to 4 days. Storing them together causes the potato to absorb moisture and turn mushy.

When reheating, warm the taco meat in a small skillet over medium heat with a splash of water to loosen it up, or microwave it in 30-second intervals until hot. For the potato, either bake a fresh one or microwave it for 8 to 10 minutes. Reassembled leftovers taste just as satisfying the next day.

Pro tip: The cooked taco meat freezes well for up to 3 months. Portion it into freezer-safe bags before freezing so you can pull out just what you need. Always cook fresh potatoes when you are ready to serve for the best texture.

Frequently Asked Questions

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