When simple sliced potatoes are topped with your favourite nacho toppings, this perennial favourite bar snack becomes a quick-cooking, healthy, gluten-free vegetarian dinner the entire family will enjoy. Feel free to get creative with the toppings. If your children aren’t keen on beans, use turkey sausage in their place. Consider adding thinly sliced peppers, chopped tomatoes, pickled jalapeÃ±os and sour cream to the top of the potato pile, and always serve with a side of salsa. For colour and extra nutrition, I like to make this dish with a mix of regular and sweet potatoes, but you can use just one or the other, if you prefer.
There really is no specific recipe to follow. Just combine sliced potatoes with a few good glugs of olive oil, and several pinches of salt, chili powder, cumin, and smoked paprika. Toss well, and place in a large skillet, baking at 450 degrees for 30-40 minutes or until the potatoes are golden and fork tender. Top with any type of bean, grated cheddar and/or Monterrey Jack cheese and return the oven for an additional five minutes. Garnish with sliced green onions, and any other toppings you enjoy. Make as much as you need to feed the number of people you have around your table, and serve warm straight from the skillet.
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