Loaded 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
Scale
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
