Ingredients
Scale
- 4 large russet potatoes, diced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 cup cooked chicken, shredded (optional; for extra protein)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Fresh salsa or pico de gallo
- Pickled jalapeños and chopped red onion
- Fresh cilantro
- Greek yogurt or sour cream
Instructions
- Preheat your oven to 425°F (220°C). Toss the diced potatoes with 1 tablespoon of olive oil, chili powder, smoked paprika, cumin, salt, and pepper. Spread evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, flipping halfway through, until crispy and golden brown.
- If using, cook shredded chicken with taco seasoning or prepare pre-cooked chicken for quick assembly.
- Divide roasted potatoes into bowls. Top with shredded chicken if using. Sprinkle generously with shredded cheese, then add salsa, pickled jalapeños, red onion, and cilantro. Finish with a dollop of Greek yogurt or sour cream for creaminess and flavor.
- Serve immediately for a warm, crispy experience or store in the fridge for later. Reheat in the oven or air fryer until hot and crispy again.
Notes
- For a vegetarian version, omit the chicken and add grilled vegetables or beans for extra protein.
- You can substitute sweet potatoes or cauliflower florets for added variety and nutrition.
- Roast the potatoes ahead of time for even quicker meal assembly during busy weekdays.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 460 kcal Kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 75 mg