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Loaded Potato Taco Bowls

Loaded Potato Taco Bowls are a comforting and delicious twist on traditional taco night. Imagine fluffy baked potatoes filled with savory ground chicken, rich cheese, and an array of colorful toppings creating a vibrant fiesta in every bite. Perfect for family gatherings or cozy evenings, this recipe is easy to whip up yet impressive enough to please any crowd. With endless customization options, these bowls promise to satisfy every palate.

  • Total Time: 1 hour 5 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 medium Russet potatoes
  • 1 lb ground chicken
  • 2 tbsp taco seasoning
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream (or Greek yogurt)
  • ¼ cup chopped green onions
  • ½ cup salsa

Instructions

  1. 1. Preheat the oven to 400°F (200°C). Scrub the potatoes clean and poke holes in them with a fork.
  2. 2. Bake the potatoes directly on the oven rack for 45-50 minutes until tender.
  3. 3. While baking, heat a skillet over medium heat. Cook ground chicken with taco seasoning until browned (about 8-10 minutes).
  4. 4. Prepare toppings: chop green onions, measure salsa, and shred cheese if needed.
  5. 5. When potatoes are done, slice them open lengthwise and fluff the insides with a fork.
  6. 6. Spoon cooked chicken into each potato and sprinkle cheese on top. Return to the oven for an additional 5 minutes until cheese melts.
  7. 7. Serve hot with sour cream, salsa, and green onions.
  • Author: Adriana
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 Loaded Potato Taco Bowl
  • Calories: 450
  • Sugar: 3g
  • Sodium: 620mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Protein: 27g
  • Cholesterol: 75mg

Keywords: - For a healthier option, substitute regular potatoes with sweet potatoes. - Add toppings like avocado or black beans for extra flavor and nutrition. - Store leftovers in an airtight container for up to three days; reheat in the oven for best results.