Loaded Potato Bowl
Easy, delicious, hearty meals for lunch, dinner, or Game Day eats!
Servings 4 bowls
Calories 497kcal
Ingredients
- 3 medium russett potatoes
- 2 cups frozen corn kernels
- 1 can (15 ounces) black beans, drained and rinsed
- 1 Tablespoon olive oil
- 1 Tablespoon taco seasoning
- 4 ounces shredded cheese
- ½ cup barbecue sauce
- 1 Tablespoon sliced green onions
Optional
- ¼ cup sour cream (optional)
- 1 Tablespoon chopped cilantro (optional)
Instructions
- In a large stockpot, add the potatoes and cover with water. Bring to a boil, and boil about 15 minutes or until the centers of the potatoes are soft.
- Meanwhile, in a large bowl, mix together the corn, beans, and taco seasoning.
- Add oil to a large skillet over medium-high heat, then add the corn, bean, taco seasoning mixture.
- Stir and cook for about 3 minutes, just until heated through. Remove from the heat and transfer the mixture to a large bowl.
- When the potatoes are done cooking, drain them, peel, and mash until mashed to your preferred consistency.
Assemble the bowls
- To assemble, divide the mashed potatoes evenly between four bowls.
- Top with the corn & bean mixture.
- Sprinkle on the shredded cheese.
- Drizzle the BBQ sauce.
- Garnish with sliced green onions.
- Top with additional toppings such as sour cream and cilantro.
Notes
Makes approximately 4 medium bowls.
Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
Additional topping ideas: You can also top with cooked & crumbled bacon, diced red onion, sliced jalapeno, and/or ranch dressing.
Nutrition
Calories: 497kcal | Carbohydrates: 79g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 614mg | Potassium: 1257mg | Fiber: 10g | Sugar: 14g | Vitamin A: 444IU | Vitamin C: 16mg | Calcium: 212mg | Iron: 4mg