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Loaded Potato Taco Bowls

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Hearty baked potatoes topped with seasoned taco meat, black beans, corn, cheese, and creamy toppings, perfect for customizable weeknight dinners.

Ingredients

Scale
  • 4 large baking potatoes (Russet are ideal)
  • 1 lb ground beef or ground turkey
  • 1 packet taco seasoning (or 2–3 tbsp homemade taco mix)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn (frozen and thawed, or canned and drained)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 cup sour cream
  • 1 avocado, diced
  • 1 cup salsa
  • Chopped green onions for garnish
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Wash the potatoes and pierce them several times with a fork. Wrap each in foil and place on a baking sheet. Bake for 45–60 minutes, until a skewer slides in easily and the center is tender.
  3. While the potatoes bake, heat a skillet over medium. Add the ground beef or turkey and cook, breaking it into pieces, until browned and no longer pink (about 6–8 minutes). Drain excess fat.
  4. Return the meat to the skillet. Stir in the taco seasoning and 1/4 cup water (or follow packet directions). Simmer 3–5 minutes until the sauce clings to the meat. Taste and add salt/pepper if needed.
  5. Warm the black beans and corn in a small pot or microwave until hot. Drain if necessary.
  6. When the potatoes are done, carefully open the foil. Cut each potato lengthwise and fluff the insides with a fork. Add a pinch of salt.
  7. Top each potato with a generous scoop of seasoned meat, black beans, corn, and shredded cheese so it melts slightly. Dollop sour cream, spoon on salsa, and scatter diced avocado and green onions. Season with additional salt and pepper to taste. Serve immediately.

Notes

For a vegetarian option, replace the meat with sautéed mushrooms and crumbled tempeh. Use reduced-sodium taco seasoning for lower sodium.

Find it online: https://www.mealbreeze.com/loaded-potato-taco-bowls/