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Ingredients

For the Taco Potato Bowl

  • 4 large russet potatoes or sweet potatoes if preferred
  • 1 lb ground beef or ground turkey, chicken
  • 1 packet taco seasoning (or homemade)
  • 1 cup shredded cheese cheddar, Monterey Jack, or a blend
  • 1/4 cup chopped cilantro
  • Sour cream for topping

For the Homemade Pico de Gallo

  • 4 Roma tomatoes diced
  • 1/2 medium onion finely chopped
  • 1 jalapeño pepper seeded and finely chopped
  • 1/4 cup fresh cilantro chopped
  • Juice of 1 lime
  • Salt to taste

For the Homemade Guacamole

  • 3 ripe avocados
  • 1/2 small onion finely chopped
  • 1 small tomato diced
  • 1 jalapeño pepper seeded & finely chopped
  • 1/4 cup fresh cilantro chopped
  • juice of 1 lime
  • salt & pepper to taste

For the Cheese Sauce

  • 12 oz evaporated milk
  • 1 block mild cheddar cheese
  • 1 block Monterey Jack cheese
  • 1 can green chiles
  • salt & pepper to taste

Instructions

Bake the Potatoes

  • Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then dice them into bite size pieces.
  • Place them in the oven for 40 minutes, or until the potatoes are done to your liking.

Cook the Ground Beef

  • While the potatoes are baking, heat a skillet over medium heat.
  • Add the ground beef (or alternative) and cook until browned, breaking it up with a spoon as it cooks.
  • Drain excess fat if necessary, then stir in the taco seasoning and a splash of water.
  • Cook for another 2-3 minutes until the meat is well coated and heated through.
  • Set aside.

Make the Pico de Gallo

  • In a bowl, combine the diced tomatoes, chopped onion, jalapeño, cilantro, and lime juice.
  • Add salt to taste, and mix well.
  • Set aside to let the flavors build.
  • Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
  • Use a fork to mash the avocados to your desired consistency (chunky or smooth).
  • Stir in the chopped onion, tomato, jalapeño, cilantro, and lime juice. Add salt and pepper to taste.
  • Mix until well combined.

Prep the Cheese Sauce

  • For the cheese sauce pour 1 can evaporated milk in a pot on medium heat.
  • Slowly add cheese( too much at one time will turn into a clumpy mess).
  • Add in diced green chiles and season to taste.

Top the Potatoes

  • Once the potatoes are done baking, remove them from the oven and let them cool slightly.
  • Top each potato with a generous portion of taco meat, and cheese.
  • Spoon on the homemade pico de gallo and guacamole.
  • Add a dollop of sour cream and a sprinkle of chopped cilantro.
  • Drizzle with hot sauce if desired.

Serve

  • Serve the Loaded Taco Potato Bowls immediately while everything is warm and fresh.