Loaded Fiesta Potato Bowls (Printable)
Golden roasted potatoes topped with beans, cheese, avocado, and fresh Tex-Mex fixings.
# What You Need:
→ Potatoes
01 - 1.5 lbs baby potatoes or Yukon Gold potatoes, diced
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1/2 tsp ground cumin
06 - 1/2 tsp chili powder
07 - Salt and black pepper, to taste
→ Cheese
08 - 1 cup shredded cheddar cheese or Mexican blend
→ Toppings
09 - 1 cup canned black beans, drained and rinsed
10 - 1 cup cherry tomatoes, quartered
11 - 1/2 cup corn kernels
12 - 1/2 cup sour cream or Greek yogurt
13 - 1 ripe avocado, diced
14 - 1/4 cup chopped fresh cilantro
15 - 2 green onions, sliced
16 - 1 jalapeño, thinly sliced
17 - Lime wedges, for serving
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss diced potatoes with olive oil, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper until well coated.
03 - Spread potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and crisp.
04 - Remove potatoes from oven and transfer to an oven-safe serving dish or keep on the tray. Sprinkle shredded cheese over hot potatoes. Return to oven for 2-3 minutes until cheese is melted.
05 - Top cheesy potatoes with black beans, cherry tomatoes, corn, avocado, green onions, jalapeño if using, and cilantro.
06 - Drizzle with sour cream or Greek yogurt. Serve immediately with lime wedges.
# Expert Tips:
01 -
- The crispy spice-coated potatoes create this incredible foundation that somehow holds up to all those fresh toppings without getting soggy
- Its completely customizable so picky eaters can build their own perfect bowl while still sharing the same meal
02 -
- Crowding the baking sheet is the fastest way to end up with steamed soggy potatoes instead of crispy ones, so use two pans if you need to
- The cheese melts best if you let the potatoes sit for just a minute after removing them from the oven—this seems counterintuitive but it works
03 -
- Cut your potatoes into uniform pieces so they all finish roasting at the same time—nothing worse than some burnt pieces while others are still raw
- Let the roasted potatoes sit for about 2 minutes before adding cheese so it melts into all the crevices instead of just sitting on top