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Loaded Potato Taco Bowl

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A cozy and colorful bowl of crispy baked potatoes topped with black beans, corn, tomatoes, avocado, and cheese, perfect for any gathering.

Ingredients

Scale
  • 2 large russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup cooked black beans
  • 1 cup corn (fresh or canned)
  • 1 cup chopped tomatoes
  • 1 avocado, diced
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Sour cream (for serving)
  • Fresh cilantro (for garnish)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Wash and scrub the potatoes; poke holes in them with a fork.
  3. Brush each potato with olive oil and sprinkle with salt.
  4. Bake the potatoes for 45-60 minutes until tender.
  5. While the potatoes bake, heat the black beans and corn in a saucepan.
  6. Chop the tomatoes and dice the avocado.
  7. Once cooked, let the potatoes cool slightly, then cut in half and fluff the insides.
  8. Top each potato half with black beans, corn, tomatoes, avocado, and cheese.
  9. Serve warm with sour cream and cilantro.

Notes

Customize toppings to your taste with different cheeses or add jalapeños for heat.

Nutrition

Find it online: https://thestationrecipes.com/loaded-potato-taco-bowl/

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