# Ingredient List:
→ 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 black 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-ounce) 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 fresh lime juice
→ Toppings
15 - 1 cup shredded lettuce
16 - 1/2 cup cherry tomatoes, quartered
17 - 1/4 cup thinly sliced red onion
18 - 1/2 cup shredded cheddar cheese
19 - 1/4 cup chopped fresh 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 (220°C) and line a baking sheet with parchment paper.
02 - Scrub potatoes and slice each in half lengthwise. Hollow out centers, leaving 1/2 inch of potato around edges. Reserve scooped flesh for another use.
03 - Brush potato halves inside and out with olive oil. Evenly sprinkle smoked paprika, garlic powder, salt, and black pepper.
04 - Place potato halves cut-side down on prepared baking sheet and bake for 20 minutes. Flip cut-side up and bake an additional 15 to 20 minutes until golden and crisp.
05 - Heat olive oil in a skillet over medium heat. Add diced red onion and cook for 3 minutes. Add minced garlic and diced bell pepper, sautéing for 3 to 4 more minutes.
06 - Stir in black beans, taco seasoning, and tomato paste. Cook for 2 minutes, then add thawed corn and cook for another 2 minutes. Remove from heat and finish with lime juice.
07 - Fill baked potato bowls evenly with the bean mixture.
08 - Top each bowl with shredded lettuce, cherry tomatoes, sliced red onion, cheddar cheese, cilantro, sour cream, and salsa as desired. Serve with lime wedges.
