Linda’s Scattered Potatoes
Think of this as “nachos” with a potato base. This is my latest foodie invention, and our family loves it!
PrintLinda’s Scattered Potatoes
Think of this as “nachos” with a potato base. This is my latest foodie invention, and our family loves it!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Oven
- Cuisine: Southwestern
Ingredients
Scale
Potato Base
- 8 to 10 small Idaho baking potatoes (unpeeled)
- Olive oil or avocado oil
- Goya Sazonador Total seasoning
Toppers
- Cooked ground beef with taco seasoning
- Diced deli chicken
- Shredded Mexican or Cheddar cheese
- Sour cream or crema
- Avocado (thinly sliced, or guacamole (optional))
- Green onions (chopped (can use white part also))
- Bacon bits or fried bacon (crumbled (optional))
- Salsa or hot sauce
Instructions
Potato Base
- Heat the oven to 425 degrees F.
- Quarter the potatoes lengthwise. Cut each quarter into 1/2 to 3/4 inch cubes. Spread on a large rimmed cookie sheet.
- In a large bowl, sprinkle potato cubes liberally with olive or avocado oil, then sprinkle Goya Sazonador very liberally over the potatoes (and we mean liberally – we use loads of it). Use a spatula or a large wooden spoon to ensure that the potatoes are all well coated with both olive or avocado oil and Sazonada.
- Bake the potato cubes for 35 to 40 minutes, checking after 35 minutes.
Assembly
- Divide the potatoes among three or four micro-safe plates.
- Cover the potatoes with shredded cheese, then microwave for 1 minute to melt the cheese. Immediately dollop sour cream or crema over the top.
- Place avocado slices (if using) on the top or dollop guacamole over the top.
- Sprinkle green onion over the top.
- Sprinkle with bacon bits or crumbled bacon.
- Pass the salsa or hot sauce.
- Serve with a small salad, if desired.
