Loaded Potato Taco Bowl
A hearty and customizable dish combining baked potatoes with taco toppings like black beans, corn, and avocado, making it both comforting and nutritious.
Ingredients
For the Potatoes
- 2 large large potatoes Russet or Idaho potatoes work best for baking.
- 1 tablespoon olive oil For coating the potatoes.
- Salt and pepper to taste Salt and pepper Adjust seasoning to preference.
For the Taco Filling
- 1 cup cooked black beans Canned or home-cooked.
- 1 cup corn Can be frozen or canned corn.
- 1 teaspoon smoked paprika Adds a smoky flavor.
- 1 teaspoon garlic powder For added flavor.
For Toppings
- 1 cup diced tomatoes Fresh tomatoes work best.
- 1 avocado diced avocado For creaminess.
- 1/2 cup shredded cheese Cheddar or Mexican blend is recommended.
- Tortilla chips or Fritos for topping Tortilla chips or Fritos For crunch.
- Fresh cilantro for garnish Adds freshness.
Instructions
Baking the Potatoes
- Preheat your oven to 400°F (200°C). Wash and prick the potatoes with a fork, then rub them with olive oil, salt, and pepper.
- Bake for about 45 to 60 minutes or until tender.
Preparing the Taco Filling
- In a skillet over medium heat, warm your black beans and corn together.
- Season with smoked paprika, garlic powder, and any additional seasonings you adore. Stir until everything is warm and fragrant.
Assembling the Bowl
- Once the potatoes are finished, cut them open and fluff the insides with a fork. Spoon the black bean and corn mixture over the hot potatoes.
- Top with diced tomatoes, avocado, and shredded cheese.
- Garnish with fresh cilantro and crushed tortilla chips or Fritos for a satisfying crunch.
Notes
Feel free to customize with additional toppings like jalapeños or sour cream. This dish can also be made vegetarian by using more beans.