Description
A cozy bowl filled with crispy potatoes, gooey cheese, and fresh toppings, perfect for fall dinners.
Ingredients
- 4 large russet potatoes, scrubbed and dried
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, plus extra to taste
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked ground beef (or a seasoned plant-based or poultry alternative)
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup pico de gallo or chunky salsa
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
- 1/2 cup sour cream or Greek yogurt for topping
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil a muffin tin if making individual bowls.
- Cube the potatoes into 1/2-inch pieces. Toss with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Spread in a single layer on the baking sheet.
- Roast for 25–30 minutes, flipping once, until potatoes are golden and crispy. For a different texture, consider shaping them into muffin cups.
- Lower oven to 375°F (190°C). In a large mixing bowl, combine half of the roasted potatoes with the cooked ground beef, black beans, corn, and half of each cheese.
- Spoon the mixture into oven-safe bowls or ramekins, topping each with the remaining roasted potatoes and cheese.
- Bake for 10–12 minutes, until the cheese is bubbly and golden. Remove from oven and let cool slightly.
- Top with pico de gallo, green onions, cilantro, a dollop of sour cream, and a squeeze of lime.
Notes
For best results, don’t overcrowd the pan while roasting to ensure crispiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American