Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1 cup sour cream
- 1/2 cup green onions, chopped
- 1 teaspoon taco seasoning
- 1/4 cup salsa
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and poke holes in the russet potatoes, then bake for about 45 minutes or until tender.
- While the potatoes are baking, prepare the toppings.
- Once the potatoes are cooked, let them cool slightly, then cut them open and fluff the insides with a fork.
- Top each potato with cheddar cheese, bacon, sour cream, green onions, taco seasoning, and salsa.
- Serve and enjoy your Loaded Potato Taco Bowl!
Notes
- For extra flavor, you can add diced jalapeños or avocado as toppings.
- Feel free to swap out ingredients based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 30 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 70 grams
- Fiber: 6 grams
- Protein: 25 grams
- Cholesterol: 75 milligrams
Keywords: Loaded Potato Taco Bowl, Comfort Food, Easy Recipe