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Ultimate Loaded Baked Potato Taco Bowls with Cilantro-Lime Crema

Close-up of crispy potato cubes topped with seasoned ground meat, melted cheese, sour cream, and green drizzle for a loaded potato taco bowl.
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Combine the comfort of a fully loaded baked potato with the zest of taco night in this easy, hearty bowl recipe. Perfect for a fun weeknight dinner.

Ingredients

Scale
  • 2 lbs russet potatoes, scrubbed and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon taco seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb ground beef or 1 (15 oz) can black beans, rinsed and drained
  • 1 packet (1 oz) taco seasoning mix
  • 1/2 cup water
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, thinly sliced (optional)
  • For the Crema: 1/2 cup sour cream, 2 tablespoons lime juice, 1 tablespoon chopped cilantro, pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed potatoes with olive oil, taco seasoning, salt, and pepper on a baking sheet. Roast for 25-30 minutes, tossing halfway, until tender and slightly crispy. These are your base for these hearty bowl meals.
  2. While potatoes roast, prepare the meat or beans. If using ground beef, brown it in a skillet over medium heat. Drain any excess fat. Stir in the taco seasoning mix and water. Simmer for 5-7 minutes until the liquid reduces. If using black beans, heat them in a saucepan and stir in the taco seasoning mix.
  3. Prepare the Cilantro-Lime Crema: In a small bowl, whisk together the sour cream, lime juice, chopped cilantro, and a pinch of salt until smooth.
  4. Assemble your build your own bowl bar. Divide the roasted potatoes among serving bowls.
  5. Top the potatoes evenly with the seasoned ground beef or black beans.
  6. Sprinkle generously with Monterey Jack and cheddar cheeses.
  7. Dollop each bowl with sour cream and drizzle with the Cilantro-Lime Crema.
  8. Garnish with fresh cilantro and sliced jalapeños, if desired. Serve immediately for a fantastic Tex Mex dinner inspiration.

Notes

  • For a vegetarian option, skip the beef and use two cans of seasoned black beans or pinto beans.
  • If you prefer a mashed potato base instead of roasted cubes, boil the potatoes until tender, mash them with 1/4 cup milk and 1 tablespoon butter, then mix in the taco seasoning before assembling the bowls.
  • This recipe is great for meal prep; keep the components separate and assemble just before eating. Find more creative taco night ideas on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/loaded-potato-taco-bowl-recipe/