Ingredients
Scale
- 4 large russet potatoes, diced
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Fresh lettuce, chopped
- Cherry tomatoes, chopped
- Pickled jalapeños (optional)
- Avocado, sliced
- Fresh cilantro, chopped
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Toss the diced potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until golden and crispy.
- While potatoes roast, heat a skillet over medium heat. Add a drizzle of oil and cook the ground beef or turkey until browned. Drain excess fat. Stir in taco seasoning and a splash of water, simmer for 5-7 minutes.
- Assemble the loaded potato taco bowls by placing roasted potatoes at the base of each bowl. Top with seasoned meat, shredded cheese, and microwave briefly to melt the cheese.
- Add fresh toppings: lettuce, tomatoes, jalapeños, avocado, and cilantro. Finish with a dollop of sour cream and a squeeze of lime for extra flavor.
Notes
- For extra crispiness, reheat leftovers in an air fryer or oven rather than the microwave.
- Adjust toppings to suit your taste, such as hot sauce, chopped red onions, or olives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Meal Prep
- Method: Baking, Sautéing
- Cuisine: Mexican Inspired
- Diet: Gluten-Free, Flexitarian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 70mg