These loaded potato bowls are perfect for summer! Fresh, seasonal and super quick to make, you’ll be making these on repeat over the summer months.
If you’re looking for other summer recipes check out my Feta & Dill Stuffed Greek Pita or my Whipped Ricotta Dip & Peach Salsa.
Why you’ll love these loaded potato bowls
- Quick & easy: you can do most of the prep while your potatoes are roasting, which means this recipe can take less than 30 minutes (especially if you do your potatoes in the air fryer)
- Meal prep: if you prepare extra of all the components, this recipe could make a couple extra portions – perfect for lunch!
- Balanced: this recipe includes carbs (from the potatoes), veggies (from the cucumber and tomatoes), protein (from the tzatziki) and some healthy fats (from the olives) making it a well balanced meal
What you need to make these loaded potato bowls
You don’t need a lot of ingredients for this recipe, and you might have some on hand already!
- potatoes – I used little fingerling potatoes, but you could use baby potatoes, sweet potato or russet
- tzatziki – make your own or save yourself lots of time by using store bought
- cucumber
- cherry tomatoes
- black olives
- feta cheese
- pickled onions – you can find my recipe here
Substitutions & Additions
Substitutions
- Make it vegan: use a dairy-free tzatziki and a dairy free feta cheese (or omit the cheese altogether)
Additions
- Protein: so many options here! Add chickpeas, lentils or a plant-based sausage!
FAQ
Could I use make these potato bowls with mashed potatoes? I don’t see why not! I have only tried this recipe with roasted and air fried potatoes, but I imagine mashed potatoes would work too.
What goes with loaded potatoes? I put a Greek inspired spin on these loaded potatoes. With tzatziki, olives, feta and cucumber. But you could get creative with your flavours and toppings.
Loaded Potato Bowls FAQs
Sure! This recipe has tzatziki and feta cheese, but you could either omit those, or use dairy-free versions.
Store components separately in airtight containers in the fridge for up to 3–4 days. Reheat potatoes before assembling to maintain texture.
Yes! Roast potatoes and prep toppings in advance. Assemble bowls just before serving to keep ingredients fresh and crispy.
This recipe is a Greek loaded potato bowl so all the toppings are similar to a Greek salad – feta, cucumbers, tzatziki, black olives, and pickled onions.
Sure! They will add some natural sweetness, but will be a little different from the original recipe, but still delicious!
Greek Loaded Potato Bowls
Ingredients
- 2 cups potatoes, roasted
- ½ cup tzatziki
- ½ cup cucumber, chopped in bite-sized pieces
- 1 cup cherry tomatoes, halved
- ½ cup black olives, halved
- ¼ cup feta cheese, crumbled
- ¼ cup pickled onions
Instructions
- Start by roasting or air frying your potatoes. If they are little potatoes they can be cut in half, but if you're using russet or sweet potatoes, cut them into bite sized chunks. Toss them with olive oil, salt and pepper before cooking.
- Meanwhile, cut your cucumber, olives, cherry tomatoes and crumble your feta. Place them in separate containers and set aside.If you're making your own tzatziki, make it now.
- Once your potatoes are done, divide them into two bowls. Add dollops of tzatziki on top of the potatoes, and then add the cucumber, tomatoes, olives and feta on top.
- Garnish with pickled onions and a protein of choice, and enjoy!
Nutrition
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