Name: Linda's Scattered Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Southwestern
Ingredients: 8 to 10 small Idaho baking potatoes (unpeeled); Olive oil or avocado oil; Goya Sazonador Total seasoning; 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

Author: Linda Jolly
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Oven
Cuisine: Southwestern

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.

Linda’s Scattered Potatoes