I whipped up these tasty taters today! In the recipe I’ll list what I did to get the ones shown, but really, you can use your imagination with these. This batch is surprisingly low salt–I didn’t add salt but you certainly can if you want to!
- 6 medium potatoes, peeled and sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garlic powder
- 1 tablespoon Lawry’s seasoned pepper
- 1 teaspoon cumin
- 3 green onions, chopped including green parts
- 1 cup shredded Monterey Jack cheese
Slice your potatoes how you like. I used a wedge cut–about 8 wedges per potato. I think they’re easier to eat that way. Place potatoes in a microwave-safe bowl and cook on high for 15 minutes or until just barely fork tender.
Drain potatoes and toss with the olive oil and seasonings. Spread out on a foil-covered cookie sheet. Sprinkle on the chopped onion followed by the cheese (so the cheese keeps the onions from burning).
Bake at 350F until cheese is nice and browned–about 10-15 minutes. Sprinkle with a little more cheese if you like. Serve with sour cream or other condiments if desired.
You could use any toppings you like on these. Some cooked black beans might be nice. Or some bacon or cooked crumbled ground beef. Likewise you can change up the seasonings to suit your taste.