These crispy potato taco bowls are an easy weeknight winner: crunchy roasted potatoes, seasoned ground turkey (or your choice of protein), melted cheese, guacamole, lettuce, tomato, pickled onions, tortilla chips and all your favorite toppings. Customize however you like—this is a simple, satisfying meal.
I will never pass up a taco bowl!
These bowls start with a base of crispy roasted potatoes and are piled high with seasoned ground turkey taco meat, cheddar, lettuce, tomato, pickled onions and crunchy tortilla chips.
They’re filling, straightforward to make, and perfect for busy weeknights.
I love meals like this because they’re flexible—you can swap in ground beef, chicken, or beans, or keep it meatless. Use whatever you have in the fridge and adjust toppings to your family’s tastes.
The idea comes from a favorite vacation taco I always return to, but the element that stuck with me was the potato. Potatoes were my go-to as a kid, and roasted until crisp they make an excellent rice substitute in a taco bowl.
I like the potatoes for the added crunch and bite. They can stand in for rice or complement it, and they’re delicious topped with a little melted cheese.
Here’s how to make them
Start by roasting the potatoes: toss halved or quartered petite Yukon Golds with olive oil, salt and pepper (and a pinch of garlic powder if you like). Roast until deeply golden and crisp.
While the potatoes roast, brown the ground turkey in a skillet. I season mine with a classic blend—cumin, smoked paprika, garlic powder and a touch of chili powder—but use your favorite taco seasoning if you prefer.
Prepare your toppings: shred lettuce, chop tomatoes, slice jalapeños, pick cilantro, grate cheddar and make guacamole or salsa. Quick pickled onions add brightness and are optional but recommended.
If you want the potatoes cheesy, add shredded cheddar to the hot pan for a few minutes so it melts before building the bowls. Then layer: potatoes first, then the seasoned meat and cheese, followed by lettuce, tomato, guacamole, pickled onions, jalapeños, crushed tortilla chips and cilantro. Finish with a squeeze of lime.
Life is all about toppings!
Tacos are a regular at our house because they’re kid-friendly and leftovers reheat well. These potato-based bowls are a fun, slightly different way to serve a familiar favorite—unique enough to feel new, but familiar enough that everyone will enjoy it.
Crispy Potato Taco Bowls
Crispy Potato Taco Bowls
1
20 mins
40 mins
1 hr
Ingredients
- 2 pounds petite Yukon Gold potatoes, halved or quartered
- 2 tablespoons olive oil
- Kosher salt and pepper
- 1 pound lean ground turkey (sub beef or chicken if you like)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- Quick pickled onions, for topping (optional)
- Shredded lettuce, for topping
- Chopped tomatoes, for topping
- Sliced jalapeños, for topping
- Crushed tortilla chips, for topping
- Fresh cilantro, for topping
- Lime wedges, for squeezing
Instructions
- Preheat the oven to 425°F.
- Toss the potatoes in a large bowl with the olive oil, salt, pepper and optional garlic powder. Spread in a single layer on a baking sheet.
- Roast for 25 minutes, gently flip and roast another 15–20 minutes until golden and crisp. For cheesy potatoes, sprinkle cheddar on top and return to the oven 4–5 minutes to melt.
- While the potatoes roast, heat a skillet. Add a teaspoon of oil if needed, then add the ground turkey and break it up with a spoon.
- When the turkey begins to brown, stir in cumin, smoked paprika, garlic powder, chili powder and a generous pinch of salt and pepper. Cook until turkey is cooked through and seasoned.
- If you prefer a saucier meat, whisk 1½ tablespoons flour with ½ cup cold water or stock until smooth, then slowly pour into the skillet over low heat, stirring for about 10 minutes until thickened.
- Assemble the bowls: potatoes first, then turkey and cheese, followed by lettuce, tomato, guacamole or sour cream, pickled onions, jalapeños, crushed chips and cilantro. Finish with a squeeze of lime.
- Enjoy!
Main Course
American
How Sweet Eats
So super filling.