Can I use sweet potatoes instead of russet potatoes?

Yes, sweet potatoes work well in this loaded potato taco bowl and bake in roughly the same amount of time. They add a subtle natural sweetness that pairs nicely with the smoky taco seasoning.

My taco meat turned out dry. What went wrong?

This usually happens if the meat was overcooked or too much liquid was lost during simmering. Add a splash of water or chicken broth when simmering with the taco seasoning and stir to bring the sauce back to a glossy consistency.

Can I make any parts of this recipe ahead of time?

Yes. The taco meat can be made up to 3 days ahead and stored in the refrigerator. Bake the potatoes fresh when you are ready to eat for the best fluffy texture in your loaded potato taco bowl.

Loaded Potato Taco Bowl - Easy High-Protein Dinner Recipe the Whole Family Will Love

Loaded Potato Taco Bowl

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This loaded potato taco bowl combines the comfort of a fluffy baked potato with bold taco flavors and your favorite toppings. High in protein, easy to make, and perfect for any night of the week.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Bake, Skillet
Cuisine: American, Tex-Mex

Ingredients

Scale

1 lb ground beef or turkey
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
1/2 cup sour cream
1/4 cup chopped green onions
1/4 cup sliced black olives
Salsa (optional)
Guacamole (optional)
Jalapenos (optional)

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Instructions

Preheat your oven to 400°F (200°C).
Pierce each potato all over with a fork about 8 to 10 times. Rub with olive oil, salt, and pepper.
Place potatoes on a baking sheet and bake for 55 to 65 minutes, until the center gives easily when pressed. Larger potatoes may need the full 65 minutes.
About 15 minutes before potatoes finish, cook ground beef in a large skillet over medium-high heat until fully browned. Drain excess fat.
Reduce to medium heat. Stir in taco seasoning and the water amount listed on the packet, about 2/3 cup. Simmer for 3 to 5 minutes until the sauce thickens and coats the meat.
Let potatoes rest 5 minutes. Slice each open lengthwise and fluff the inside gently with a fork. Press the ends to open into a bowl shape.
Top each potato with taco meat, shredded cheddar cheese, sour cream, green onions, and black olives.
Add optional toppings like salsa, guacamole, or jalapenos and serve immediately.

Notes

Sweet potatoes can be substituted for russet potatoes and bake in roughly the same amount of time.
For a spicier bowl, use hot taco seasoning or stir diced jalapenos directly into the taco meat during simmering.
Store components separately in airtight containers for up to 4 days. Taco meat can be frozen for up to 3 months. Always cook fresh potatoes when ready to serve.

Nutrition

Serving Size: 1 bowl
Calories: 680 kcal
Sugar: 3 g
Sodium: 820 mg
Fat: 35 g
Saturated Fat: 14 g
Unsaturated Fat: 18 g
Trans Fat: 1 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 42 g
Cholesterol: 115 mg

Find it online: https://www.benefitiany.com/best-loaded-potato-taco-bowl/