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–+ servings
Loaded Fiesta Potato Bowls

Loaded Fiesta Potato Bowls: Crispy, Cheesy, and Customizable!

Loaded Fiesta Potato Bowls are a comforting dish combining crispy potatoes, gooey cheese, and customizable toppings for a Tex-Mex twist.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Tex-Mex
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 cups Russet or Yukon Gold Potatoes Avoid waxy potatoes for best results.
  • 2 tablespoons Olive Oil Avocado oil can also be used for a different flavor profile.
  • 1 tablespoon Chili Powder Adjust to your heat preference!
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Ground Cumin
  • to taste Salt Add salt after baking for extra crunch.
  • to taste Pepper
For the Protein
  • 1 pound Ground Beef Or Black Beans for vegetarian.
  • 1 packet Taco Seasoning Consider homemade seasoning for more control over spices.
For the Cheese
  • 2 cups Shredded Cheddar or Mexican Blend Cheese Swap for pepper jack for added spice or cotija for a crumbly finish.
For the Toppings
  • 1 cup Sour Cream or Greek Yogurt Avocado can be used for a dairy-free alternative.
  • 1 cup Salsa or Chipotle Mayo Tailor this to your taste.
  • 1 cup Sliced Green Onions
  • 1 cup Chopped Cilantro
  • 1 cup Diced Tomatoes Seasonal vegetables improve taste and nutrition.
  • 1 cup Corn Seasonal vegetables improve taste and nutrition.
  • 1 cup Jalapeños Seasonal vegetables improve taste and nutrition.
  • 1 cup Black Olives Seasonal vegetables improve taste and nutrition.

Equipment

  • Oven
  • metal baking sheet
  • large mixing bowl
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) for achieving crispy Loaded Fiesta Potato Bowls.
  2. Wash and dice your Russet or Yukon Gold potatoes into ¾-inch cubes. Toss with olive oil, chili powder, smoked paprika, garlic powder, ground cumin, salt, and pepper until evenly coated.
  3. Spread the seasoned potato cubes in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway through.
  4. Heat a skillet over medium-high heat, add ground beef or black beans, cook until browned, and sprinkle in taco seasoning. Simmer with a splash of water for about 5 minutes.
  5. Transfer roasted potatoes to serving bowls while hot and immediately sprinkle shredded cheese on top.
  6. Add your seasoned protein or beans over the cheesy potatoes, followed by your favorite toppings.
  7. Finish with dollops of sour cream or Greek yogurt and drizzle with salsa or chipotle mayo, then sprinkle with cilantro.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 72gProtein: 28gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 1000mgPotassium: 950mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 4mg

Notes

Use a metal baking sheet for crispy results. Sprinkle cheese immediately after roasting for the best melting effect.

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