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Loaded Potato Taco Bowls

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A delightful fusion of baked potatoes with the vibrant essence of Mexican cuisine, featuring savory meat, beans, corn, and fresh toppings.

Ingredients

Scale
  • 4 large russet potatoes
  • 1 cup cooked ground beef or turkey
  • 1 cup black beans, rinsed and drained
  • 1 cup corn (frozen or canned)
  • 1 cup diced tomatoes
  • 1 cup shredded cheddar cheese
  • 1 avocado, diced
  • 1/2 cup sour cream
  • 1 tablespoon taco seasoning
  • Salt and pepper to taste
  • Chopped green onions for garnish

Instructions

  1. Preheat the oven to 400°F (200°C) for perfectly baked potatoes.
  2. Wash and pierce the potatoes with a fork; bake directly on the oven rack for 45-60 minutes until tender.
  3. In a skillet, heat the cooked ground beef or turkey with taco seasoning until warmed through.
  4. Mix black beans, corn, and diced tomatoes in a separate bowl.
  5. Remove potatoes, let cool slightly, cut them open, and fluff the insides with a fork.
  6. Divide the sautéed meat mixture, bean mixture, and shredded cheese among the potato halves.
  7. Top with diced avocado, sour cream, and chopped green onions.
  8. Serve warm and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Nutrition

Find it online: https://thestationrecipes.com/loaded-potato-taco-bowls-2/

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