Description
A refined twist on comfort food, the Loaded Potato Taco Bowl features crisp-roasted baby potatoes, seasoned protein, and bright toppings, all finished with a tangy lime crema.
Ingredients
Scale
- 1.5 lb baby potatoes (red or Yukon), halved
- 2 tbsp olive oil, plus extra for finishing
- Kosher salt
- Freshly cracked black pepper
- 1/2 cup sour cream or Mexican crema, room temperature
- 2 tsp lime zest
- 1 tbsp fresh lime juice
- 1/2 tsp smoked paprika
- Salt to taste
- 1 lb ground beef, turkey, or plant-based chorizo
- 1 tbsp taco seasoning
- 1 cup shredded sharp cheddar or crumbled cotija
- 1 cup pico de gallo or diced tomatoes and red onion
- 1 ripe avocado, diced or sliced
- 1/4 cup pickled jalapeños (optional)
- 2 tbsp fresh cilantro, finely chopped
- Lime wedges, for finishing
Instructions
- Preheat the oven to 425°F (220°C). Toss halved potatoes with olive oil, salt, and pepper. Spread cut-side down on a baking sheet.
- Roast for 25–30 minutes until golden and crisp at the edges.
- In a skillet, cook the ground protein over medium-high heat until browned, about 6–8 minutes. Stir in taco seasoning and a splash of water.
- Whisk together sour cream, lime zest, lime juice, smoked paprika, and salt until smooth for the crema.
- Check potatoes for doneness and crispness. Return to oven if needed.
- Divide potatoes among bowls and top with protein, crema, cheese, pico de gallo, and avocado.
- Garnish with jalapeños and cilantro. Serve immediately.
Notes
For a lighter protein, consider chicken instead of beef. Pat potatoes dry before oiling for maximum browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg