Description
A delightful fusion of baked potatoes and zesty taco toppings, this Loaded Potato Taco Bowl is perfect for a comforting meal that’s easy to customize.
Ingredients
Scale
- 2 large potatoes
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1/2 cup shredded cheese
- 1 avocado, sliced
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Chopped cilantro for garnish
- Sour cream (optional)
Instructions
- Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly and prick them with a fork.
- Place the pricked potatoes on the oven rack or a baking sheet and bake for about 45 minutes.
- While the potatoes bake, combine the black beans, corn, diced tomatoes, and taco seasoning in a bowl.
- Once the potatoes are done, let them cool slightly, slice them in half, and fluff the insides with a fork.
- Fill each potato with the bean mixture, top with cheese, and return to the oven for 10 minutes.
- Remove from oven, add avocado, season with salt and pepper, and garnish with cilantro and sour cream if desired.
Notes
For best results, prick potatoes thoroughly before baking and add lime juice over avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 30mg