This Loaded Potato Taco Bowl is the ultimate comfort-meets-flavor kind of meal that I love throwing together when I want something bold, hearty, and seriously satisfying. Crispy potatoes form the base, topped with seasoned taco meat, fresh veggies, and all my favorite toppings—kind of like a taco, but in bowl form, with extra crunch and flavor.
Why You’ll Love This Recipe
I love this recipe because it brings together everything I love about tacos—spices, textures, and toppings—with the cozy twist of crispy roasted potatoes instead of tortillas. It’s easy to customize with whatever I have in the fridge, and it’s a great option for meal prep or family-style dinners. Every bite is savory, fresh, and full of bold taco flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the base:
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Russet or Yukon gold potatoes (cubed)
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Olive oil
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Salt, pepper, garlic powder, and paprika
For the taco filling:
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Ground beef, turkey, or plant-based meat
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Taco seasoning (homemade or store-bought)
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Water (to simmer the meat and seasoning)
Toppings:
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Shredded lettuce
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Diced tomatoes
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Sliced avocado or guacamole
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Shredded cheddar or Mexican cheese blend
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Sour cream or Greek yogurt
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Salsa or pico de gallo
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Sliced jalapeños (optional)
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Fresh cilantro (optional)
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Lime wedges for squeezing
Directions
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I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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I toss the cubed potatoes in olive oil, garlic powder, paprika, salt, and pepper, then roast them for 25–30 minutes, flipping halfway, until golden and crispy.
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While the potatoes roast, I cook the ground meat in a skillet over medium heat until browned. I drain any excess fat, then stir in taco seasoning and water. I let it simmer until thickened.
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I assemble the bowls starting with a layer of crispy potatoes, then spoon on the taco meat and pile on all my favorite toppings.
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I finish with a squeeze of lime juice and a sprinkle of fresh cilantro, if I’m using it.
Servings and timing
This recipe makes about 4 bowls. It takes around 15 minutes to prep and 30 minutes to cook, so I usually have it ready in about 45 minutes total.
Variations
Sometimes I swap the meat for black beans or lentils for a vegetarian version. When I want more veggies, I add sautéed bell peppers, corn, or shredded cabbage. I’ve also made a breakfast-style version with scrambled eggs and breakfast sausage—it’s so good with potatoes. And when I want extra heat, I drizzle hot sauce or chipotle mayo on top.
Storage/Reheating
I store each component separately in airtight containers in the fridge for up to 3 days. The potatoes are best reheated in the oven or air fryer to stay crispy. The taco meat heats well in the microwave or stovetop. I assemble fresh bowls as needed so everything stays tasty and crisp.
FAQs
Can I use sweet potatoes instead?
Yes! I’ve made this with sweet potatoes and it’s delicious. I season them the same way and roast until tender and caramelized.
What kind of meat works best?
I usually use ground beef or turkey, but shredded chicken, steak, or plant-based crumbles all work great in this recipe.
Can I make it dairy-free?
Yes, I skip the cheese and sour cream or use plant-based alternatives. The flavors are still amazing without the dairy.
Is this recipe gluten-free?
It is, as long as I check that the taco seasoning and toppings are gluten-free. Most store-bought seasonings are, but I always double-check the label.
Can I prep this ahead of time?
Definitely. I cook the potatoes and meat in advance, then reheat and assemble the bowls when ready to eat. It’s great for quick lunches or dinners.
Conclusion
This Loaded Potato Taco Bowl is a flavorful, filling, and totally crave-worthy dish that brings taco night to a whole new level. With crispy potatoes, savory taco meat, and all the toppings I love, it’s the kind of easy dinner that never gets old. Whether I’m feeding a crowd or just myself, this bowl always hits the spot.
