Go Back

Loaded Potato Taco Bowls

Crispy baked potato bowls filled with seasoned taco meat, cheese, and fresh toppings for a family-friendly meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Fusion, Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Potato Bowls
  • 4 large russet potatoes washed and dried
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Taco Filling
  • 1 lb ground beef or turkey
  • 1 packet taco seasoning or homemade equivalent
  • 0.5 cup water
Toppings
  • 1 cup shredded cheddar cheese
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 0.5 cup sour cream
  • 0.25 cup sliced black olives optional
  • 0.25 cup chopped green onions
  • 1 avocado diced
  • lime wedges for serving

Equipment

  • Baking sheet
  • Skillet
  • Knife and cutting board
  • Spoon for scooping

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pierce potatoes with a fork, rub with olive oil, salt, and pepper. Bake on oven rack for 45-60 minutes until tender.
  3. Cook ground meat in a skillet over medium heat until browned, 5-7 minutes. Drain fat.
  4. Add taco seasoning and water; simmer 5 minutes.
  5. Cool potatoes slightly, halve lengthwise, scoop out flesh leaving 1/4-inch shell.
  6. Brush insides with oil, bake cut-side up for 10-15 minutes until crispy.
  7. Fill with meat, top with cheese, bake 3-5 minutes to melt.
  8. Add lettuce, tomatoes, sour cream, olives, onions, avocado.
  9. Serve with lime wedges.

Notes

Customize toppings to taste; make ahead for easy assembly.