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Loaded potato taco bowl with one and a half pounds Yukon gold potatoes diced into half-inch cubes, tossed in one tablespoon olive oil, one and a half teaspoons smoked paprika, one teaspoon garlic powder, one teaspoon oregano, and salt, roasted at 400°F for 30 minutes flipping halfway, topped with one pound seasoned ground beef cooked with taco spices and two tablespoons tomato paste, shredded cheddar, sour cream, pico de gallo, guacamole, and fresh cilantro

Loaded Potato Taco Bowl

Crispy oven-roasted seasoned potato cubes topped with taco-spiced ground beef, melted cheese, avocado, salsa, and fresh toppings. A satisfying, customizable bowl dinner ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: American
Calories: 612
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Yukon Gold potatoes, cut into 3/4-inch cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika for potatoes
  • 1/2 tsp garlic powder for potatoes
  • 1/2 tsp cumin for potatoes
  • 1/2 tsp onion powder for potatoes
  • salt and black pepper to taste
  • 1 lb ground beef 85/15, or ground turkey
  • 1 tsp chili powder
  • 1 tsp cumin for taco meat
  • 1/2 tsp smoked paprika for taco meat
  • 1/2 tsp garlic powder for taco meat
  • 2 tbsp tomato paste
  • 1/4 cup water
  • toppings - cheese, sour cream, salsa, avocado, black beans, corn, cilantro, lime

Equipment

  • Large rimmed baking sheet
  • Skillet
  • Small saucepan for beans
  • Oven

Method
 

  1. Preheat oven to 425°F. Toss potatoes with oil and seasonings. Spread in a single layer on a baking sheet.
  2. Roast for 28 to 32 minutes, flipping once at halfway, until golden and crispy at the edges.
  3. Brown ground beef in a skillet over medium-high. Drain fat, add spices and tomato paste, stir well.
  4. Add water and simmer 2 to 3 minutes until sauce clings to the meat.
  5. Warm black beans with a pinch of salt and cumin.
  6. Build bowls with crispy potatoes at the base, then taco meat, cheese, beans, corn, salsa, avocado, sour cream, cilantro, and lime.

Notes

  • Spread potatoes with space between each cube - crowding causes steaming instead of crisping.
  • Soak diced potatoes in cold water for 15 minutes and dry thoroughly for extra crispiness.
  • Store components separately and reheat potatoes in the oven or air fryer to restore crunch.
  • Use Greek yogurt instead of sour cream for a lighter bowl.