Ready to make a touchdown-worthy Game Day dish? This Loaded Potato Bowl recipe is a winner from start to finish! Perfect for Game Day eats or an easy weeknight dinner all year long.
One of my favorite comfort food genres is nourishing, satisfying bowl recipes. Bowls filled to the rim with all of your favorite flavors in every bite.
When I'm wanting something on the lighter side that's still filling, I make these California Sushi Bowls or Teriyaki Salmon Bowls.
But if you're craving something rich and even heartier, make this yummy Loaded Potato Bowl recipe.
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🌟 Why this recipe works
Here's why this easy, hearty dish deserves a spot in your regular meal line-up:
- Affordable, easy-to-find ingredients: With a base of potatoes, corn, beans, and cheese, you can find the ingredients wherever you shop for groceries, and they won't break the bank.
- Versatile: It's easy to add your favorite toppings or swap out ingredients to suit your taste.
- Kid-friendly: Your kids can help make and customize these loaded potatoes, so they can make them with the fillings and toppings they love most.
- Great for game-day or any day: This dish is ideal for big game get-togethers, and also for quick and easy weeknight dinners.
🛒 Ingredient notes
- Russet potatoes - Large russet potatoes work great as they're inexpensive and each goes a long way.
- Corn kernels - I use frozen corn kernels for ease, but you can use fresh ones if you prefer.
- Black beans: One can of strained black beans for extra heartiness.
- Olive oil: To cook the corn and beans.
- Taco seasoning: For some extra flavor and a bit of a kick.
- Shredded cheese: I like to use cheddar and Monterey Jack, but you can use and of your favorite cheeses.
- Barbecue sauce: Great for some smoky flavor.
- Sour cream: For a bit of freshness and tanginess.
- Sliced green onions: As garnish.
✅ Step-by-step instructions
Here's an overview and step-by-step photos to help you make this dish. You'll find the full ingredients and detailed instructions in the printable recipe card at the bottom of this post.
- Add the potatoes to a large pot with water and cover. Bring to a boil and cook until they're soft in the centers.
- In a separate bowl, mix together the corn, beans, and taco seasoning.
- Sauté the corn, bean, taco seasoning mixture over medium-high heat.
- When the potatoes are done, drain them, then peel and mash.
- Place some mashed potatoes to a bowl, then add the corn and bean mixture and sour cream.
- Finish with some shredded cheese, barbecue sauce, and sliced green onions.
👩🏻🍳 Recipe FAQs
Yes, you can use dairy-free cheese for a topping and plant-based butter or spreads if you prefer, to make your mashed potatoes a bit creamier.
Using a microwave-safe dish, you can pop them in a microwave for 1-2 minutes or until heated through. You can also reheat them in an oven-safe dish at 350° F for 8-10 minutes.
Store them in an airtight container in the fridge. They can keep for up to 3 days in the refrigerator, but if they're topped with sour cream and garnishes like green onions or cilantro, it's best to eat any leftovers within a day for peak freshness.
🍽 Serving ideas
This comforting dish works great as a side to meaty dishes like grilled pesto steak, air fryer filet mignon, or Instant Pot Mexican shredded beef.
It's also perfect alongside game day dishes like slow cooker pulled pork nachos, honey bourbon wings, and air fryer pigs in a blanket.
You can also serve these bowls with veggie-forward sides like broccoli crunch salad or garlic lemon asparagus.
🍷 🥂 Wine pairings
This hearty, cozy dish will pair well with a variety of wines. Here are my top two recommendations:
- Tempranillo: For a red wine option, pair these loaded potato bowls with a slightly spicy tempranillo. The wine will enhance the smokiness of the barbecue sauce and hold up well to the richness of this dish.
- Chardonnay: If you prefer white wines, opt for a chardonnay. The fuller body of the wine will complement the creaminess of the dish and the natural acidity will help balance the tanginess of the sour cream.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- Large pot - This large 6-quart stockpot works great to boil big russet potatoes.
- Skillet - This 3-pack of skillets is versatile and affordable.
- Potato masher - A sturdy hand-held potato masher. This one comes in an assortment of fun colors.
More hearty recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Loaded Potato Bowl
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
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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