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–+ servings

Loaded Potato Taco Bowl

A comforting blend of baked potatoes, seasoned ground beef, and a variety of fresh toppings, perfect for busy weeknights with family.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 large large potatoes Scrubbed clean and pierced with a fork
  • 1 tbsp olive oil For rubbing on the potatoes
  • to taste Salt and pepper Generously sprinkled on potatoes
For the Taco Filling
  • 1 lb ground beef Can be substituted with ground turkey or plant-based protein
  • 1 packet taco seasoning Prepare according to package instructions
  • 1 cup shredded cheese Cheddar or Mexican blend
Toppings
  • 1 cup sour cream Can be substituted with Greek yogurt
  • 1 cup chopped lettuce
  • 1 cup diced tomatoes
  • 1/2 cup chopped green onions
  • 1/2 cup salsa

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Scrub the potatoes clean, then pierce them with a fork. Rub them with olive oil, sprinkling salt and pepper generously.
  3. Place them directly on the oven rack and bake for about 45 minutes, or until they’re tender when poked with a fork.
Cooking the Beef
  1. Meanwhile, in a skillet over medium heat, cook the ground beef until browned. Once done, drain any excess fat and stir in the taco seasoning.
Assembly
  1. Once the potatoes are cool enough to handle, slice them in half and fluff the insides with a fork for added texture.
  2. Layer the beef mixture generously on top of the potatoes, followed by a cascade of shredded cheese.
  3. Top with dollops of sour cream, chopped lettuce, diced tomatoes, green onions, and salsa to your heart's content.
  4. Serve these bowls up right away—watch as they disappear like magic!

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 58gProtein: 30gFat: 32gSaturated Fat: 15gSodium: 800mgFiber: 6gSugar: 3g

Notes

Store leftovers in an airtight container in the fridge for about 3 days. Reheat gently in the microwave, taking care not to overcook the cheese.

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