This Loaded Potato Taco Bowl changed how I think about taco night. I made it the first time because I forgot to buy tortillas and had a bag of potatoes sitting there, and honestly it's better than regular tacos. Crispy roasted potatoes with seasoned beef, all the toppings, and way more filling than a few sad tortillas.
Why You'll Love This Loaded Potato Taco Bowl
I've been making this Loaded Potato Taco Bowl for about six months now, ever since I saw someone on Instagram making potato bowls and thought "that's either genius or weird." Turns out it's genius.
What Actually Works: The beauty of this Loaded Potato Taco Bowl is it's basically all your favorite taco ingredients but more satisfying. You roast potatoes until they're crispy, cook some seasoned ground beef, then pile on cheese, sour cream, pico de gallo, and whatever else you want. The first time I made this taco potato bowl, my husband who's super picky about "weird food combinations" had three servings and asked why we ever bother with regular tacos. The crispy potatoes soak up all the taco flavors and actually fill you up unlike tortillas that leave you hungry an hour later.
Why Other Methods Fail: Most people mess up their loaded taco potato bowl by either undercooking the potatoes so they're not crispy, or they use instant mashed potatoes thinking that counts (it doesn't, totally different texture). Some people also don't season the potatoes at all and wonder why they taste bland. The potatoes need to be crispy and well-seasoned or the whole bowl falls flat.
The thing that changed everything: Understanding that the potatoes need to be CRISPY for the perfect Loaded Potato Taco Bowl. My first attempt I just boiled potatoes and cut them up, thinking that was good enough. They were mushy and got soggy under all the toppings and the whole thing was disappointing. Started roasting them at high heat with oil and seasonings until they got crispy edges and suddenly the whole dish made sense. The crispy potatoes hold up under the toppings and add this amazing texture.
Jump to:
- Why You'll Love This Loaded Potato Taco Bowl
- What You'll Need for Loaded Potato Taco Bowl
- How to Make Loaded Potato Taco Bowl
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Loaded Potato Taco Bowl
- My Loaded Potato Taco Bowl Journey
- FAQ
- More Recipes You'll Love
- Loaded Potato Taco Bowl
- Related
- Pairing
What You'll Need for Loaded Potato Taco Bowl
Standard taco ingredients plus potatoes instead of shells. Nothing fancy, probably already in your kitchen.
Main Ingredients
- Russet potatoes or Yukon gold
- Ground beef
- Taco seasoning
- Shredded cheddar cheese
- Sour cream
- Pico de gallo or salsa
- Lettuce, shredded
- Olive oil for roasting
Optional Add Ins
- Black beans
- Corn
- Avocado or guacamole
- Jalapeños
- Cilantro
- Lime wedges
- Hot sauce
- Nacho cheese sauce
That's it. Same stuff you'd put in tacos, just served over crispy potatoes for your taco potato bowl.
How to Make Loaded Potato Taco Bowl
This potato taco recipe is so straightforward my kids help me make it now, which is saying something because they're usually useless in the kitchen.
Roast the Potatoes
Preheat your oven to 425°F and line a baking sheet with parchment paper or spray it really well with cooking spray. Cut your potatoes into bite-sized cubes, about an inch each, trying to keep them relatively the same size so they cook evenly. Toss the potato cubes in a big bowl with olive oil, salt, pepper, garlic powder, and a little bit of the taco seasoning if you want extra flavor. Spread them out on the baking sheet in a single layer, making sure they're not touching too much or they'll steam instead of crisp. Roast for 30 to 35 minutes, flipping them halfway through with a spatula, until they're golden brown and crispy on the outside and tender inside.
Cook the Beef
While the potatoes are roasting, brown your ground beef in a large skillet over medium high heat, breaking it up with a wooden spoon as it cooks. This takes about 8 to 10 minutes until there's no pink left. Drain off most of the grease because nobody wants greasy taco bowls. Add your taco seasoning and the amount of water the packet says (usually like half a cup), stir it all together, and let it simmer for a few minutes until the sauce thickens up and coats the meat. Taste it and add more salt if needed because some taco seasonings are weaker than others.
Prep Your Toppings
While everything's cooking, this is when you prep all your toppings for the Loaded Potato Taco Bowl so you can just assemble when everything's ready. Shred your lettuce, dice your tomatoes if you're making fresh pico, chop your avocado, open your sour cream, grate your cheese if you bought a block, basically just get everything into little bowls or lined up on the counter. This is also when I usually realize I forgot to buy cilantro again and have to skip it.
Assemble Your Bowl
Grab your serving bowls and start with a generous base of those crispy roasted potatoes while they're still hot. Pile on the seasoned ground beef, then start layering your toppings however you want them. I usually go cheese first so it melts a little from the hot potatoes and beef, then lettuce, pico de gallo, a big dollop of sour cream, some avocado if I have it, and a squeeze of lime over everything. My husband drowns his in hot sauce. My daughter picks off everything except the potatoes and cheese. Everyone's happy with their loaded taco potato bowl.
You'll have these amazing taco potato burrito bowls that are way more filling than regular tacos and honestly taste better. The crispy potatoes with all those taco toppings is such a good combination.
Top Tip
- Cut potatoes the same size so they cook evenly for Loaded Potato Taco Bowl
- Don't crowd the potatoes on the baking sheet or they steam instead of crisp
- Flip them halfway through roasting for even browning
- Season the potatoes generously, they need more salt than you think
- Make sure potatoes are actually crispy before taking them out
- Use the hot potatoes to melt the cheese naturally
- Learned the hard way that soggy potatoes ruin the whole bowl
Ingredient Substitutions & Variations
The basic Loaded Potato Taco Bowl is already perfect but you can switch it up.
Different Proteins
Ground turkey works fine if you're trying to be healthier, though it's a bit drier. Shredded chicken is amazing in this taco-style potato bowl, just use rotisserie chicken to save time. My vegetarian sister makes it with seasoned black beans instead of meat and loves it.
Vegetarian Version
Skip the meat entirely and do black beans, corn, and extra cheese for a vegetarian loaded potato taco bowl. Add some sautéed peppers and onions too. It's honestly just as good without the beef, maybe even better if you load up on the toppings.
Sweet Potato Version
Use sweet potatoes instead of regular potatoes for a slightly healthier Mexican potato bowl. They take about the same time to roast and taste great with taco seasonings. My kids won't eat them but adults usually like the sweet potato version.
Extra Loaded
Add nacho cheese sauce over everything, crispy bacon bits, jalapeños, corn, black beans, basically turn it into the most loaded taco bowl possible. This is what I do when I'm really hungry or trying to use up leftovers.
Breakfast Version
Use the crispy potatoes with scrambled eggs, breakfast sausage, cheese, and salsa for a breakfast potato bowl. We do this with leftover roasted potatoes from dinner sometimes.
Air Fryer Potatoes
Make the crispy potatoes in your air fryer at 400°F for about 20 minutes, shaking the basket halfway through. Same crispy result, less oven heating up your kitchen. Perfect for summer when you don't want the oven on.
Storage and Reuse Instructions
This Loaded Potato Taco Bowl actually keeps pretty well if you store components separately.
Refrigerator: Store the roasted potatoes, cooked beef, and toppings separately in airtight containers for up to 4 days. The potatoes lose some crispiness but you can re-crisp them in the oven or air fryer. Don't assemble the bowls until you're ready to eat or everything gets soggy.
Freezing: The cooked seasoned beef freezes great for up to 3 months. The roasted potatoes don't freeze well, they get weird and mushy. Just make fresh potatoes when you want to use the frozen beef.
Make Ahead: You can prep everything in advance for easy weeknight meals. Roast the potatoes and cook the beef, store separately in the fridge. Chop all your toppings and keep them in containers. Then just reheat and assemble when you're ready for your loaded potato taco bowl.
Meal Prep: Make 4 or 5 portions at once with the potatoes and beef in containers, toppings in separate little containers. Reheat and assemble for quick lunches all week.
What to Serve With Loaded Potato Taco Bowl
These potato taco bowls are pretty filling on their own but here's what works if you want sides.
Keep It Simple: Honestly this Loaded Potato Taco Bowl is a complete meal by itself. The potatoes, meat, and all the toppings make it really filling. Maybe just add tortilla chips and salsa if you want something to munch on.
Mexican Sides: Spanish rice, refried beans, or chips and queso if you're feeding a crowd. Mexican street corn is also amazing with these bowls.
Light Options: A simple side salad or some fresh fruit helps balance out the richness of the loaded taco potato bowl.
My Loaded Potato Taco Bowl Journey
First time I tried making a Loaded Potato Taco Bowl, I just boiled potatoes and cut them up because I didn't want to wait for roasting. They were mushy and bland and got completely soggy under all the toppings. The whole thing turned into this weird potato mush situation and my family was not impressed. I almost gave up on the whole concept.
Second attempt I roasted the potatoes but at 350°F because I thought lower and slower would be better. After like 50 minutes they still weren't crispy, just dried out and hard. Cut into them and they were weirdly dense. Also forgot to season them so they tasted like cardboard with taco toppings. Not great.
Third time I finally did it right with properly roasted potatoes at 425°F, well seasoned, flipped halfway through so they got crispy all over. Pulled them out when they were actually golden and crispy. Assembled the taco potato bowl with all the toppings and suddenly understood why this was a thing. The crispy potatoes held up perfectly, soaked up all the taco flavors, and actually tasted amazing.
Now I make this Loaded Potato Taco Bowl at least once a week because it's easier than actual tacos and more filling. High heat for crispy potatoes, season them well, don't skip the roasting. That's the whole secret.
FAQ
What are the best toppings for a potato bowl?
The best toppings for a Loaded Potato Taco Bowl are shredded cheese (melts from the hot potatoes), sour cream, pico de gallo or salsa, shredded lettuce, avocado or guacamole, and a squeeze of lime. Add jalapeños for heat, cilantro for freshness, black beans and corn for extra filling power. Hot sauce is essential if you like spice.
What goes inside a loaded potato?
A loaded potato taco bowl includes crispy roasted potato cubes as the base, seasoned ground beef or other protein, shredded cheddar cheese, sour cream, lettuce, tomatoes, and any other taco toppings you like. It's basically all your favorite taco ingredients served over potatoes instead of in a shell.
What is the most popular potato dish in the world?
French fries are probably the most popular potato dish worldwide, but loaded potato dishes like this Loaded Potato Taco Bowl are becoming super popular as customizable meal bowls. Baked potatoes, mashed potatoes, and potato salad are all contenders too depending on the region.
What is the famous potato bowl?
KFC's Famous Bowl with mashed potatoes, gravy, corn, chicken, and cheese is probably the most well-known potato bowl commercially. But homemade versions like this Loaded Potato Taco Bowl are way better because you control the ingredients and quality. Taco Bell also has potato bowls that inspired a lot of home versions.
More Recipes You'll Love
Once you've mastered this Loaded Potato Taco Bowl, try my Crock Pot Pork Chops for another easy comfort food dinner. My Tomato Chicken Pasta Recipe is perfect when you want something creamy and delicious. And my Garlic Steak Tortellini Recipe is an impressive meal that's surprisingly simple. All of these are weeknight-friendly recipes that actually taste good.
Loaded Potato Taco Bowl
Equipment
- 1 Large baking sheet For roasting the potatoes
- 1 large skillet To cook the seasoned ground beef
- 1 Large mixing bowl To toss potatoes with oil and seasonings
- 1 Spatula For flipping potatoes during roasting
- 1 Oven To roast potatoes at 425°F
Ingredients
- 2 lbs Yukon gold or russet potatoes
- 3 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon taco seasoning optional
- 1 lb ground beef
- 1 packet 1 oz taco seasoning
- ½ cup water
- ¼ teaspoon salt if needed
- 1.5 cups shredded cheddar cheese
- 1 cup sour cream
- 1 cup pico de gallo or salsa
- 2 cups shredded lettuce
- 1 large avocado diced
- 1 lime cut into wedges
- 1 can 15 oz black beans drained and rinsed
- 1 cup corn kernels frozen or canned, drained
- ¼ cup sliced jalapeños
- ¼ cup fresh cilantro chopped
- Hot sauce
- Nacho cheese sauce
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper or spray it well with cooking spray. High heat is essential for getting crispy potatoes, so don't go lower or they won't crisp properly.
- Wash and cut the potatoes into bite-sized cubes, about 1 inch each. Try to keep them the same size so they cook evenly. You can peel them if you want, but I leave the skins on for extra texture and nutrients. Pat them dry with a towel if they're wet so the oil sticks better.
- In a large mixing bowl, toss the potato cubes with olive oil, salt, black pepper, garlic powder, and optional taco seasoning. Use your hands or a spoon to make sure every piece is coated. The seasoning is crucial because unseasoned potatoes will taste bland even with all the toppings.
- Spread the seasoned potato cubes on the prepared baking sheet in a single layer, making sure they're not crowded or touching too much. If they're too close together, they'll steam instead of crisp. Roast for 30 to 35 minutes, flipping them halfway through with a spatula, until they're golden brown and crispy on the outside and tender when you poke them with a fork.
- While the potatoes are roasting, heat a large skillet over medium high heat and add the ground beef. Break it up with a wooden spoon as it cooks, browning it for 8 to 10 minutes until there's no pink left. Drain off most of the grease by tilting the pan and spooning it out, or pour the beef into a colander to drain.
- Return the drained beef to the skillet and add the taco seasoning packet and water according to package directions (usually about ½ cup). Stir everything together and let it simmer for 3 to 5 minutes until the sauce thickens and coats the meat. Taste it and add a pinch of salt if needed, since some taco seasonings are less salty than others.
- While everything is cooking, prepare all your toppings. Shred the lettuce, dice the avocado, open the sour cream, grate the cheese if using a block, and get your pico de gallo or salsa ready. Having everything prepped makes assembly super quick and easy once the potatoes and beef are done.
- Divide the hot crispy potatoes among 4 serving bowls as your base. Top each bowl with a generous portion of seasoned ground beef. Add shredded cheese first so it melts slightly from the heat, then layer on lettuce, pico de gallo, sour cream, diced avocado, and any other toppings you want. Squeeze fresh lime juice over everything and serve immediately. Let everyone customize their own Loaded Potato Taco Bowl with their favorite toppings.
Notes
Nutrition
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Loaded Potato Taco Bowl:
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