Crispy Loaded Potato Taco Bowl Recipe with Cheddar and Avocado
A quick and easy crispy loaded potato taco bowl featuring golden russet potatoes, sharp cheddar cheese, and creamy avocado for a comforting and fresh meal.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Cuisine: Mexican-inspired
Ingredients
Scale
- 2 large russet potatoes, peeled and diced into ½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded sharp cheddar cheese
- 1 ripe avocado, sliced or diced
- ½ cup fresh salsa or pico de gallo (optional)
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
- Optional: sliced jalapeños or a dollop of sour cream
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and dice two large russet potatoes into roughly ½-inch cubes, keeping pieces uniform.
- In a large mixing bowl, toss the diced potatoes with 2 tablespoons olive oil, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on a rimmed baking sheet lined with parchment paper or non-stick surface.
- Bake for 15 minutes, then flip the potatoes gently using a spatula or tongs.
- Return to the oven and bake for another 10-15 minutes until golden and crispy, watching closely to avoid burning.
- While potatoes bake, shred the cheddar cheese, slice or dice the avocado, chop cilantro, and prepare salsa or pico de gallo.
- Transfer the crispy potatoes to serving bowls and immediately sprinkle shredded cheddar over the hot potatoes to melt slightly.
- Top with avocado, salsa, fresh cilantro, and a squeeze of lime juice. Add jalapeños or sour cream if desired.
- Serve immediately to enjoy the contrast of textures and flavors.
Notes
Pat potatoes dry before tossing with oil to ensure crispiness. Avoid overcrowding the baking sheet to prevent steaming. Use fresh shredded cheese for better melting. Reheat leftovers in the oven at 400°F for 10 minutes to restore crispness. Add avocado and fresh toppings just before serving to keep them fresh.
Nutrition
- Serving Size: 1 bowl
- Calories: 450500
- Sugar: 3
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 6
- Protein: 15
Keywords: potato taco bowl, crispy potatoes, cheddar cheese, avocado, easy dinner, quick recipe, gluten-free, vegetarian option