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Loaded Southwest Potato Bowls

Loaded southwest potato bowls are hearty baked potatoes topped with taco meat, beans, cheese, and fresh toppings for an easy dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southwest
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes
  • 1 pound ground beef or ground turkey
  • 1 tablespoon olive oil
  • 1 packet taco seasoning
  • 1/4 cup water
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1 avocado diced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion diced
  • 2 tablespoons fresh cilantro chopped
  • salt to taste
  • black pepper to taste
  • lime wedges for serving

Equipment

  • baking sheet
  • large skillet
  • Mixing spoon

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Scrub the potatoes clean and pat dry.
  3. Pierce each potato several times with a fork.
  4. Place the potatoes directly on the oven rack or a baking sheet.
  5. Bake for 40–45 minutes, or until the potatoes are fork tender.
  6. While the potatoes bake, heat olive oil in a skillet over medium heat.
  7. Add the ground beef or turkey and cook until browned, breaking it apart as it cooks.
  8. Drain excess grease if necessary.
  9. Stir in the taco seasoning and water, then simmer for 2–3 minutes.
  10. Add the black beans and corn to the skillet and cook until heated through.
  11. Remove the potatoes from the oven and let cool slightly.
  12. Slice each potato open lengthwise and fluff the inside with a fork.
  13. Season the potato interiors lightly with salt and pepper if desired.
  14. Spoon the taco meat mixture evenly into each potato.
  15. Top with shredded cheddar cheese, sour cream, avocado, cherry tomatoes, and red onion.
  16. Garnish with chopped cilantro and serve with lime wedges.

Notes

Rotisserie chicken can be substituted for ground beef or turkey. Sweet potatoes work well as an alternative to russet potatoes. Add jalapeños or hot sauce for extra heat. Greek yogurt may be used instead of sour cream. Store leftovers in airtight containers in the refrigerator for up to 4 days. The taco meat mixture can be prepared ahead of time for quicker assembly. Serve with tortilla chips or a side salad for a complete dinner. This recipe is great for customizable family-style meals.