Description
Loaded Potato Taco Bowl features savory roasted russet potatoes infused with bold taco seasoning, providing a hearty twist on traditional tacos. The caramelized sweetness of the potatoes pairs perfectly with creamy toppings and fresh cilantro. This adaptable dish combines crunch and comfort, making it a satisfying option for dinner that’s both delicious and family-friendly. Perfect for those seeking an easy recipe that delights the senses with its layers of flavor and texture!
Ingredients
- Russet Potatoes, diced
- Taco Seasoning
- Olive Oil
- Fresh Cilantro, chopped
- Sour Cream or Greek Yogurt
- Lime Juice
- Diced Tomatoes
- Sliced Jalapeños (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and dice Russet potatoes into even cubes (about 1-inch size).
- Toss the diced potatoes in olive oil, taco seasoning, salt, and pepper until evenly coated.
- Spread the seasoned potatoes on a baking sheet lined with parchment paper.
- Roast the potatoes in the preheated oven for about 30-35 minutes or until golden brown and crispy on the edges, flipping halfway through.
- In a serving bowl, layer roasted potatoes as your base.
- Top the potatoes with diced tomatoes, fresh cilantro, jalapeños if desired, and dollops of sour cream or Greek yogurt.
- Drizzle fresh lime juice over your bowl just before serving.
- Serve immediately while everything is still warm.
Notes
Storage: To store any leftovers, allow the Loaded Potato Taco Bowl to cool completely. Transfer the roasted potatoes and toppings into airtight containers. The potatoes can be kept in the refrigerator for up to 3 days, while fresh toppings like cilantro and tomatoes should ideally be stored separately to maintain freshness.
Reheating: When ready to enjoy leftovers, preheat your oven to 350°F (175°C). Spread the roasted potatoes on a baking sheet and heat for about 10-15 minutes or until warmed through. If using a microwave, heat in short bursts, stirring in between to avoid sogginess. Re-add fresh toppings like cilantro and sour cream after reheating.
Serving: For a visually appealing presentation, layer the roasted potatoes in a bowl first, then carefully add the diced tomatoes, jalapeños, and cilantro on top. Finish with generous dollops of sour cream or Greek yogurt and a drizzle of lime juice right before serving to enhance flavor.
Chef’s Tip: For extra flavor, consider marinating the diced potatoes in olive oil and taco seasoning for 30 minutes before roasting. This allows the spices to penetrate the potatoes more deeply, enhancing the overall taste of your Loaded Potato Taco Bowl.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
Nutrition
- Calories: 450 kcal
- Sugar: 0
- Sodium: 800mg
- Fat: 18g
- Carbohydrates: 60g
- Fiber: 0
- Protein: 12g
- Cholesterol: 0