Loaded Potato Taco Bowl

Loaded Potato Taco Bowl is one of those recipes I turn to when I want something hearty, comforting, and ridiculously satisfying. It’s basically a loaded baked potato that decided to crash a taco party, and honestly, the combination works so well. The crispy roasted potatoes create the perfect base for all those bold taco flavors, and you can pile on as many toppings as your heart desires.

I first made this recipe on a night when I couldn’t decide between tacos and loaded potato skins for dinner. Instead of choosing, I combined them, and it became an instant family favorite. There’s something about the contrast of crispy potato cubes with seasoned ground beef, melted cheese, and fresh toppings that just hits differently. This high protein taco bowl comes together in under an hour, making it perfect for busy weeknights when you want real comfort food without spending hours in the kitchen. Plus, everyone can customize their own bowl with their favorite toppings, which means less complaining and more happy eating.

What You’ll Need for Your Taco Potato Bowl

I always start with russet potatoes for this recipe because they get incredibly crispy on the outside while staying fluffy inside. The key is cutting them into uniform half-inch cubes so they cook evenly. For the beef, I prefer 80/20 ground beef for the best flavor, but 85/15 works great if you want to cut a bit of fat. Pro tip: Don’t skimp on the taco seasoning in the meat. That’s where all the flavor lives.

For the Potatoes:

• 1.5 lbs russet potatoes, diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and black pepper to taste

For the Taco Meat:

• 1 lb ground beef
• 1 packet (1 oz) taco seasoning
• 3/4 cup water

For the Toppings:

• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1 cup diced tomatoes
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn

How to Make This Potato Taco Bowl

I recommend prepping all your toppings while the potatoes roast. It makes assembly super quick and keeps everything organized. The timing works perfectly if you start the beef right when the potatoes are halfway done.

Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

Step 2: Toss the diced potatoes in a large bowl with olive oil, garlic powder, paprika, salt, and pepper. Make sure every cube is coated. I use my hands for this because it’s faster and more thorough than a spoon.

Step 3: Spread the potatoes in a single layer on the prepared baking sheet. Don’t overcrowd them or they’ll steam instead of crisp. If needed, use two baking sheets. Roast for 25-30 minutes, flipping them at the 15-minute mark with a spatula. They should be golden brown and crispy on the edges.

Step 4: While the potatoes roast, heat a large skillet over medium-high heat (around 375°F if using an electric skillet). Add the ground beef and break it up with a wooden spoon. Cook for 6-8 minutes until no pink remains and the meat is nicely browned. The browning adds tons of flavor, so don’t rush this step.

Step 5: Drain off excess fat from the skillet, leaving just a tablespoon or so. Stir in the taco seasoning and water. Bring everything to a simmer, then reduce heat to medium-low. Let it cook for 3-5 minutes, stirring occasionally, until the sauce thickens and coats the meat. You’ll know it’s ready when the liquid has mostly evaporated and the beef looks glossy.

Step 6: Divide the crispy roasted potatoes among serving bowls. Each person should get a generous scoop as the base.

Step 7: Top each bowl with a hearty portion of the seasoned ground beef. Then let everyone add their favorite toppings. I always put out bowls of cheese, sour cream, green onions, cilantro, tomatoes, black beans, and corn so everyone can build their perfect loaded potato taco bowl.

Step 8: Serve immediately while the potatoes are still hot and crispy. The cheese will melt from the heat of the beef and potatoes, creating that perfect gooey texture.

Perfect Pairings for Your Taco Bowl

This potato taco bowl is filling on its own, but a few strategic sides can round out the meal beautifully.

Guacamole and Tortilla Chips: The creamy avocado balances the richness of the beef and cheese while adding healthy fats. Plus, everyone loves chips for scooping.

Mexican Street Corn Salad: The tangy lime and cotija cheese in elote-style corn complement the savory taco flavors without being too heavy.

Simple Mixed Green Salad: A light salad with cilantro lime dressing adds freshness and cuts through the richness of this hearty bowl.

Refried Beans: For an even more substantial meal, warm refried beans on the side add extra protein and traditional Mexican flavor.

More Delicious Mexican-Inspired Meals

This loaded potato taco bowl brings satisfying Mexican flavors to dinner, and there are plenty of other recipes that capture that same bold, comforting spirit. For another creative take on Mexican comfort food, try the Mexican Street Corn Soup, which transforms the flavors of elote into a creamy, warming bowl perfect for cooler evenings.

When craving more protein-packed Mexican dishes, the Street Corn Chicken Rice Bowl offers similar customizable topping options with grilled chicken and cilantro lime rice as the base. For a hands-off approach with equally delicious results, the Creamy Taco Soup delivers all those taco flavors in a comforting soup form. If you love the concept of loaded comfort food, the Chicken Mashed Potato Bowls takes a similar approach with creamy mashed potatoes as the foundation.

Keeping Your Taco Bowl Fresh

Store the components separately to maintain the best texture. I recommend putting the roasted potatoes in one airtight container and the taco meat in another. They’ll both keep in the refrigerator for up to 3 days. Keep your fresh toppings like tomatoes, cilantro, and green onions in separate containers as well.

For reheating, spread the potatoes on a baking sheet and pop them in a 375°F oven or air fryer for 5-7 minutes until they’re crispy again. The microwave will make them soggy, so avoid that if possible. The taco meat reheats beautifully on the stovetop over medium heat or in the microwave in 30-second intervals.

The cooked taco meat freezes wonderfully for up to 3 months. I often double the meat recipe and freeze half for an even quicker meal next time. Pro tip: Thaw frozen taco meat in the refrigerator overnight, then reheat thoroughly before serving.

Your Taco Bowl Questions Answered

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