Picture this: a bowl piled high with golden, crispy-edged roasted potatoes—fluffy on the inside, still steaming—soaking up every bit of flavor around them. On top, a generous layer of sizzling, perfectly seasoned taco meat, rich with smoky spices and just a hint of heat.
Then it gets indulgent. Shredded cheese drapes over everything, slipping into the cracks between the potatoes. Cool, tangy sour cream melts slightly on contact, while fresh pico de gallo adds a juicy pop of brightness. Every forkful hits differently—crispy, creamy, spicy, cheesy, fresh—all at once. It’s messy in the best way, comforting but bold, like your favorite taco and a loaded baked potato decided to become something even better.
Taco Loaded Potato Bowl
Description
A taco loaded potato bowl is the ultimate comfort food mashup! It's like a loaded baked potato bowl but with a twist of Mexican flavors. This is definitely one of my favorites to make regularly because of how flavorful and easy it is to whip up.
Ingredients
Potatoes
Ground beef
Guacamole
Pico de Gallo
Toppings
Instructions
Prepare the Pico de Gallo
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Pico de Gallo
In a medium size bowl combine the diced onions, chopped cherry tomatoes, chopped jalapeños and chopped cilantro.
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Squeeze a lime to  taste and then add in some salt and pepper  before giving everything a good mix. Place the Pico de Gallo in the fridge until ready to use.
Prepare the potatoes
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Preheat oven to 425°F
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Wash your potatoes and dry them with a paper towel.Â
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Dice the potatoes roughly into 2cm (3/4 inch) cubes.
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To a large bowl add the diced potatoes and 2 Tbsp olive oil. Season the diced potatoes with oregano powder, garlic powder, ground cumin, chilli powder, onion powder, paprika, salt and pepper. Mix the potatoes until all are evenly coated.
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Spread the seasoned potatoes on a baking sheet lined with parchment paper. Bake the potatoes for 35 minutes, flipping halfway through.
Cook the taco meat
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While the potatoes are in the oven, heat 1 Tbsp oil in a large frying pan over medium heat.
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Add in the ground beef and cook for 5 minutes, breaking it apart with a meat chopper as it cooks.
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Season the ground beef with paprika, salt, pepper, onion powder, chilli powder, ground cumin, garlic powder and oregano powder. Mix the seasoning until the ground beef changes color.
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Cook the ground beef for 5 minutes and then add in water to rehydrate the meat and cook until the water has evaporated.
Prepare the guacamole
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In a Mortar and pestle or a medium sized bowl mash together the avocados. Combine chopped red onions, salt, pepper, and lime juice. adjust seasonings to taste and give the guacamole a good mix.Â
Assemble the taco bowls
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In a bowl, add the oven roasted potatoes and the base then add a generous amount of ground beef on top of the potatoes.Â
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Add a dollop of guacamole to the beef and potatoes followed by a spoonful of fresh pico de Gallo.
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Optional to add shredded cheese and a scoop of sour cream to your taco bowl.
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Serve warm and enjoy with a margarita!
Equipment
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Note
Topping ideas: sour cream, shredded lettuce, pickled jalapeños, takis if you're feeling adventurous.
Leftovers: Refrigerate the beef and potatoes separately. They can be stored safely in the fridge for 3 days.
Leftover guacamole: Cover the top of the leftover guacamole with plastic wrap and make sure to remove all air for maximum freshness.
