Description
A delicious and hearty Loaded Potato Taco Bowl that combines the flavors of tacos with the comfort of loaded potatoes.
Ingredients
Scale
- 4 medium potatoes
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup shredded cheese
- 1/2 cup sour cream
- 1 avocado, diced
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the potatoes with a fork, then bake for 45-60 minutes until tender.
- While the potatoes are baking, prepare the taco filling by mixing black beans, corn, taco seasoning, salt, and pepper in a bowl.
- Once the potatoes are done, let them cool slightly, then cut them in half and scoop out some of the flesh to create a bowl.
- Fill each potato half with the taco filling, then top with shredded cheese.
- Return the filled potatoes to the oven for an additional 10 minutes, or until the cheese is melted.
- Remove from the oven and top with sour cream, diced avocado, and fresh cilantro.
- Serve warm and enjoy your Loaded Potato Taco Bowl!
Notes
- Feel free to customize the toppings based on your preferences.
- This dish can be made vegetarian by omitting any meat.
- For a spicier kick, add jalapeños or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg