Roasted Taco Potatoes

I made these potatoes to use up the leftover salsa and sour cream in the fridge and the leftover potatoes in the pantry. It kind of worked out perfect that I had exactly enough of everything I needed for this recipe. I was able to use up leftover things in the fridge and pantry and create a delicious side dish all in one.

With these potatoes you can add even more toppings if you would like. I think some bacon and pickled jalapeños would be good. For those that like avocado those would taste good as well. Be creative and have fun with the toppings.

Roasted Taco Potatoes

Ingredients:

• 5 medium russet potatoes
• 1/4 cup olive oil
• 3 teaspoons taco seasoning
• 1/2 teaspoon garlic powder
• 1 1/2 cups shredded cheddar cheese
• 1 cup salsa
• 1/2 cup light sour cream

Directions:

1. Preheat oven to 400º F. Line a baking sheet with foil and spray with cooking spray.
2. Rinse the potatoes and then dice into bite sized pieces.
3. Place the potatoes into a large bowl and add in the olive oil. Coat the potatoes well with the oil.
4. Sprinkle the taco seasoning and garlic powder over the potatoes and coat well.
5. Spread the potatoes out in an even layer on the prepared baking sheet.
6. Bake for 30 minutes or until the potatoes are tender.
7. Sprinkle the cheese over the potatoes and bake for an additional 3-5 minutes or until the cheese is melted.
8. Remove the potatoes from the oven and let cool for about 5 minutes.
9. Top with salsa, sour cream and any other desired toppings.

Enjoy!!!

Nutrition Facts
Servings 4
Amount Per Serving
Calories 489
Total Fat		29.9g
Saturated Fat		11.3g
Polyunsaturated Fat		1.4g
Monounsaturated Fat		10g
Trans Fat		0g
Cholesterol		55g
Sodium		694.4g
Potassium		968.6g
Total Carbohydrates		41.9g
Dietary Fiber		3.6g
Sugars		5.2g
Protein		17.7g
Vitamin A 16.8% Vitamin C 58.1%
Calcium 38.3% Iron 9.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Mostly Homemade Mom.