Loaded Fiesta Potato Bowls: Crispy & Cheesy Dinner Recipe
Introduction
Loaded Fiesta Potato Bowls are a deliciously crispy and cheesy dinner that combines roasted potatoes with fresh, flavorful toppings. Perfect for a quick weeknight meal, these bowls are both satisfying and easy to customize.
Ingredients
- 4 medium Russet potatoes (about 1.5 lbs), cubed
- 3 tbsp olive oil
- 1 cup shredded sharp cheddar cheese
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes (fresh or canned)
- 1 ripe avocado, sliced
- ½ cup sour cream or Greek yogurt
- Fresh cilantro, chopped (for garnish)
- Jalapeños, sliced (for garnish)
- Salt and pepper to taste
- Optional spices (such as smoked paprika or cumin)
Instructions
- Step 1: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Step 2: Wash and cube the Russet potatoes into bite-sized pieces. Toss them with olive oil, salt, pepper, and any preferred spices until evenly coated.
- Step 3: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 30-35 minutes until golden brown and crispy, stirring halfway through to ensure even cooking.
- Step 4: Assemble the bowls by layering the roasted potatoes with black beans, diced tomatoes, shredded cheddar cheese, avocado slices, jalapeños, sour cream or Greek yogurt, and fresh cilantro.
- Step 5: Serve immediately for the best texture and enjoy your flavorful Loaded Fiesta Potato Bowls!
Tips & Variations
- For extra crispiness, soak the cubed potatoes in cold water for 30 minutes before roasting, then pat dry thoroughly.
- Swap black beans for pinto or kidney beans for a different flavor profile.
- Add a squeeze of lime juice on top for a bright, fresh finish.
- For a vegan version, omit the cheese and use a plant-based sour cream or avocado crema.
Storage
Store leftover roasted potatoes and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the potatoes in the oven or a skillet to restore crispiness before assembling the bowls again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use sweet potatoes instead of Russet potatoes?
Yes, sweet potatoes work well and add a natural sweetness. Adjust roasting time slightly as they may cook faster.
How do I make these bowls spicier?
Add more jalapeños or sprinkle in cayenne pepper or chili powder when seasoning the potatoes for a spicy kick.
PrintLoaded Fiesta Potato Bowls: Crispy & Cheesy Dinner Recipe
These Loaded Fiesta Potato Bowls are a flavorful and satisfying dinner option featuring crispy roasted Russet potatoes topped with sharp cheddar cheese, black beans, fresh diced tomatoes, creamy avocado, and a dollop of sour cream or Greek yogurt. Garnished with fresh cilantro and jalapeños, this dish combines textures and zesty flavors perfect for a hearty vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Potatoes
- 4 medium Russet potatoes (about 1.5 lbs), cubed
- 3 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Preferred spices (optional, e.g., paprika, cumin)
Toppings
- 1 cup shredded sharp cheddar cheese
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes (fresh or canned)
- 1 ripe avocado, sliced
- ½ cup sour cream or Greek yogurt
- Fresh cilantro, chopped (for garnish)
- Jalapeños, sliced (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking.
- Prepare the potatoes: Wash and cube the Russet potatoes into bite-sized pieces. Toss them in olive oil, salt, pepper, and any preferred spices to ensure even seasoning.
- Roast the potatoes: Spread the seasoned potato cubes in a single layer on the prepared baking sheet. Roast them for 30-35 minutes until they turn golden brown and crispy, stirring halfway through to promote even cooking.
- Assemble the bowls: Layer the roasted potatoes in bowls and top each serving with black beans, diced tomatoes, shredded sharp cheddar cheese, sliced avocado, jalapeños, sour cream or Greek yogurt, and a sprinkle of fresh cilantro.
- Serve and enjoy: Serve the loaded fiesta potato bowls immediately while the potatoes are still warm and the cheese begins to melt for a delicious, hearty meal.
Notes
- You can customize the seasoning on the potatoes by adding paprika, cumin, or chili powder for extra flavor.
- For a vegan version, substitute the cheddar cheese and sour cream with plant-based alternatives.
- Use fresh jalapeños for heat or omit them if you prefer a milder dish.
- Leftover roasted potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
- Try adding other toppings like corn, green onions, or salsa for more variety.
Keywords: Loaded potato bowls, fiesta potatoes, roasted potatoes, vegetarian dinner, cheddar cheese, black beans, avocado, easy dinner recipe
