# Components:
→ Potato Bowls
01 - 4 large russet potatoes
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - Salt and pepper, to taste
→ Taco Filling
06 - 1 tablespoon olive oil
07 - 1 small red onion, diced
08 - 2 garlic cloves, minced
09 - 1 red bell pepper, diced
10 - 1 (15-oz) can black beans, drained and rinsed
11 - 1 tablespoon taco seasoning
12 - 2 tablespoons tomato paste
13 - 1/2 cup frozen corn, thawed
14 - 1 tablespoon lime juice
→ Toppings
15 - 1 cup shredded lettuce
16 - 1/2 cup cherry tomatoes, quartered
17 - 1/4 cup red onion, thinly sliced
18 - 1/2 cup shredded cheddar cheese
19 - 1/4 cup chopped cilantro
20 - 1/2 cup sour cream or Greek yogurt
21 - Salsa or hot sauce, to taste
22 - Lime wedges, for serving
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Scrub potatoes and slice each in half lengthwise. Scoop out flesh to create a bowl with approximately 1/2 inch wall thickness, reserving the removed potato for another use.
03 - Brush potato halves inside and out with olive oil, then season with smoked paprika, garlic powder, salt, and pepper.
04 - Place potato halves cut-side down on prepared baking sheet. Bake 20 minutes, then flip cut-side up and bake an additional 15 to 20 minutes until golden and crisp.
05 - Heat olive oil in skillet over medium heat. Sauté diced onion for 3 minutes, then add garlic and bell pepper, cooking 3 to 4 minutes more.
06 - Stir in black beans, taco seasoning, and tomato paste. Cook mixture for 2 minutes before adding thawed corn.
07 - Cook for an additional 2 minutes, then stir in lime juice. Remove from heat.
08 - Fill crispy potato bowls evenly with the bean mixture.
09 - Top filled bowls with shredded lettuce, cherry tomatoes, sliced red onion, cheddar cheese, cilantro, sour cream, and salsa as desired. Serve with lime wedges.
