Loaded Potato Taco Bowl

A loaded potato taco bowl is a baked russet potato, split and fluffed, then topped like a taco: seasoned black beans and corn, diced avocado, tomatoes, cheese, cilantro and sour cream. There is no meat in it. The recipe makes 4 servings and takes 75 minutes, most of it hands-off time while the potatoes bake.

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The potatoes bake at 400°F (200°C) for 45 to 60 minutes. While they are in the oven, the beans and corn cook in a skillet in about 5 to 7 minutes.

What Goes on the Potato

• Russet potatoes (2 large): starchy, so they bake up fluffy and hold the toppings. Rub them with 1 tablespoon of olive oil and a little salt before baking.
• Black beans (1 cup, drained and rinsed) and corn (1 cup, canned or frozen): the filling. They cook in a skillet over medium heat with the spices.
• Chili powder (1 teaspoon), cumin (1 teaspoon), garlic powder (1/2 teaspoon), onion powder (1/2 teaspoon) and salt (1/4 teaspoon): the taco seasoning for the beans.
• Avocado (1, diced): adds creaminess.
• Diced tomatoes (1/2 cup) and chopped cilantro (1/4 cup): fresh, juicy and herbal against the warm beans.
• Shredded cheese (1/2 cup) and sour cream (1/4 cup): melt into the hot potato and cool down the spices.

Baking the Potatoes

Wash the potatoes and poke holes in them with a fork so steam can escape and they do not burst. Pick potatoes of a similar size so they finish at the same time. Rub with the oil, season with salt and bake until tender.

Let them cool slightly, cut them in half and fluff the insides with a fork. Spoon the black bean and corn mixture over each half, then add the avocado, tomatoes, cheese, cilantro and sour cream. Serve right away.

Ways to Change It

• Sweet potatoes: use them in place of russets for a slightly sweeter bowl with more color.
• More heat: jalapeños, hot sauce, smoked paprika or cayenne. For a milder bowl, use oregano and thyme in place of some of the spices.
• Toppings: pickled red onions add tang, and guacamole can replace the diced avocado. A squeeze of lime works too.
• Cheese: pepper jack adds heat, and a plant-based cheese makes it dairy-free.
• Protein: shredded chicken, crumbled tempeh or seasoned ground turkey makes it more filling.

What to Serve With It

A fresh garden salad or coleslaw gives some crunch next to the creamy potato. Tortilla chips with salsa or guacamole, or grilled corn, fit the Mexican flavors. Iced tea or a fruity mocktail is a light drink to go with it.

Time and Nutrition

Prep takes 15 minutes, baking takes 60, and the total is 75 minutes. Prep time goes faster if you chop the toppings while the potatoes bake.

One serving has about 400 calories, 20 grams of fat (8 grams saturated), 50 grams of carbohydrates, 8 grams of fiber, 2 grams of sugar, 10 grams of protein and 300 milligrams of sodium. These are estimates.

FAQ

Can I make it ahead?

Yes. Cook the black bean and corn mixture in advance and keep it in the refrigerator. Bake the potatoes when you are ready to serve, then add the beans and the fresh toppings.

How long do leftovers keep?

Store them in an airtight container in the fridge for up to 3 days.

Is it gluten-free?

The recipe has no gluten-containing ingredients, but check the labels on any extra toppings, such as sauces or condiments.

What toppings can be added?

Jalapeños, hot sauce, lime juice, guacamole or pickled red onions all work.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us