Loaded Fiesta Potato Bowls (Printer-Friendly)
Crispy spiced potatoes topped with cheese, beans, avocado and fresh Tex-Mex garnishes
# What You'll 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
# How to Make It:
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 Advice:
01 -
- Everything happens on one pan so cleanup is literally just tossing some parchment paper
- You can customize toppings based on whats languishing in your crisper drawer
- The spice blend on the potatoes makes them taste like they came from a restaurant kitchen
02 -
- Dont crowd the potatoes or theyll steam instead of roast and youll lose that crispy exterior
- The cheese melts best on hot potatoes so work quickly when they come out of the oven
- Salt your potatoes before roasting but go lighter than you think, the cheese adds plenty of saltiness
03 -
- Cut your potatoes into uniform sizes so they all finish roasting at the same time
- Double the spice blend and store the extra in a jar for future potato roasting sessions