Taco Potatoes
This is one of those side dishes that there is never any leftovers .... my kiddos gobble this stuff up like it's their last meal! I hope you'll give it a try.
Servings: 8 servings
Ingredients
- 4 large russet potatoes scrubbed and cut into 1-inch cubes
- ½ cup butter melted (or olive oil)
- 1 packet taco seasoning 1 oz.
- 1 cup Cheddar cheese, shredded 4 oz.
- ½ pound bacon cooked and crumbled
- 3 - 4 green onions chopped
- salsa and sour cream optional
Instructions
- Preheat the oven to 400°F. Spray a large baking sheet with cooking spray and set aside.
- In a large ziplock bag or bowl, combine the potatoes, butter, and taco seasoning. If using a bag, seal the bag. Shake and squeeze to make sure the potatoes are evenly coated. If using a bowl, stir until the potatoes are well-coated. Spread the coated potatoes into the prepared pan in a single layer.
- Bake for 45-55 minutes or until the potatoes are tender - flip twice with a spatula during cooking to ensure even browning.
- Remove the pan from the oven and sprinkle the cheese over the top of the potatoes. Return to the oven for another 3-5 minutes or until the cheese is melted. Remove from the oven and sprinkle with bacon and green onions.
- Serve with salsa or sour cream if desired.
Notes
- I think they would be great with a Southwest seasoned grilled meat as well. Although I have never tried it yet, I would be tempted to cook the potatoes in foil right along with the meat. I could and save myself some clean-up!
Nutrition
Calories: 433kcal | Carbohydrates: 37g | Protein: 11g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 734mg | Potassium: 852mg | Fiber: 3g | Sugar: 2g | Vitamin A: 964IU | Vitamin C: 13mg | Calcium: 132mg | Iron: 2mg
