Loaded Potato Taco Bowl

Ingredients

• 4 medium-sized russet potatoes, scr믭 and cleaned
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 pound ground beef (or turkey for a lighter option)
• 1 tablespoon taco seasoning (or use taco seasoning alternatives like cumin and coriander)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1/2 cup diced tomatoes
• 1 tablespoon olive oil (for cooking)
• 1/2 teaspoon red pepper flakes for added heat (optional)
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1/4 cup sliced jalapeños
• Lime wedges, for serving
• 1/4 cup diced avocado for a creamy texture
• 2 green onions, thinly sliced

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the russet potatoes into bite-sized cubes. In a large bowl, toss the cubes with olive oil, salt, pepper, garlic powder, and smoked paprika until well coated. Ensure all pieces are evenly seasoned for a consistent flavor.
3. Arrange the potatoes in a single layer on the prepared baking sheet. Bake for 25-30 minutes, or until the potatoes are tender and golden brown, stirring halfway through for even cooking.
4. While the potatoes bake, heat a large skillet over medium heat. Add the olive oil, then add the ground beef. Cook, breaking it apart with a spatula, until browned, about 5-7 minutes. Drain any excess fat to prevent greasiness.
5. Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent, approximately 3 minutes, stirring occasionally.
6. Stir in the taco seasoning, black beans, corn, and diced tomatoes. Cook for another 5 minutes, allowing the flavors to meld and the mixture to heat through. Add red pepper flakes if you prefer a spicy kick.
7. Once the potatoes are done, remove them from the oven and let them cool slightly to prevent the cheese from melting too quickly.
8. Assemble your Loaded Potato Taco Bowl by layering the roasted potato cubes at the bottom of each bowl. Top with the savory taco filling, ensuring each bowl gets a generous portion.
9. Sprinkle shredded cheddar cheese over the top, followed by a dollop of sour cream. Allow the cheese to melt slightly over the warm filling.
10. Garnish with chopped cilantro, sliced jalapeños, and a squeeze of fresh lime juice before serving. Add diced avocado and a sprinkle of green onions for extra flavor and color.