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Loaded Potato Taco Bowls

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A cozy meal blending baked potatoes with vibrant taco flavors, topped with black beans, corn, tomatoes, cheese, sour cream, and avocado.

Ingredients

Scale
  • 2 large russet potatoes
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 cup diced tomatoes
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup sour cream
  • 1 avocado, diced
  • 1 tablespoon taco seasoning
  • 2 green onions, sliced
  • Salt and pepper to taste
  • Olive oil

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Wash and pierce the potatoes with a fork, rub them with olive oil, and season with salt.
  3. Place the potatoes on a baking sheet and bake for 45-60 minutes until tender.
  4. While the potatoes are baking, mix the black beans, corn, diced tomatoes, and taco seasoning in a bowl.
  5. Once the potatoes are baked, let them cool, cut them open, and fluff the insides.
  6. Spoon the black bean mixture over the potatoes, add shredded cheese, sour cream, diced avocado, and sliced green onions.
  7. Serve warm and enjoy!

Notes

You can easily customize this dish by adding different toppings or using sweet potatoes for a different flavor. Leftovers can be stored separately in the fridge for up to 3 days.

Nutrition

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

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