Description
Loaded Potato Taco Bowls are an irresistible fusion of hearty baked potatoes and zesty taco flavors. Imagine fluffy, cheesy potatoes cradled in crispy taco shells and adorned with vibrant toppings like fresh tomatoes and spicy jalapeños. This easy-to-make dish is perfect for casual gatherings or family dinners, offering a comforting yet fun dinner option that everyone will love. Customize the toppings to make it your own, and enjoy every delicious bite!
Ingredients
Scale
- 4 medium Russet potatoes (about 2 lbs)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup full-fat sour cream (or Greek yogurt)
- 2 tbsp taco seasoning
- 8 crispy taco shells
- 1 cup diced tomatoes
- 1/4 cup chopped green onions
- 1/4 cup sliced jalapeños
Instructions
- Preheat the oven to 400°F (200°C). Scrub and dry the Russet potatoes.
- Poke holes in the potatoes and bake for 45-60 minutes until fork-tender.
- For homemade taco shells, bake corn tortillas over an oven rack or in muffin tins for about 10 minutes until golden.
- Once baked, cool the potatoes slightly, slice in half, and scoop out some flesh. Mash with sour cream and taco seasoning until creamy.
- Spoon the mixture back into potato skins, top with cheddar cheese, and return to the oven until melted.
- Assemble your bowls by adding toppings like tomatoes, green onions, and jalapeños.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 428
- Sugar: 2g
- Sodium: 673mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 41mg