I have always liked Taco Bell's Cheesy Fiesta Potatoes. What's not to like about potatoes, cheese and sour cream? I mean, really? Except the calories (270) and fat grams (18).
I decided to make my own and lightened them up considerably. I thought I'd share my results with you.
6-8 potatoes, cut into small chunks
1 teas cumin
1/2 teas garlic powder
1/4 teas salt
shredded cheddar cheese
Place the potatoes chunks in a large bowl. Sprinkle with the seasonings and stir to coat well.
Transfer to a greased baking sheet. I lined mine with foil, then used cooking spray to avoid sticking. Bake at 375 degrees for 30 minutes, then stir. If the potatoes aren't tender enough, put back in for another 10-15 minutes.
When the potatoes come out of the oven, immediately divide them among serving bowls and sprinkle with shredded cheese. The cheese will melt beautifully. Top with a dollop of sour cream. I will not judge you for the size of your dollops, okay? We all have our opinions about how big dollops should be, so just do your own thing here.
Sometimes I also sprinkle sliced green onions over the top. But this time I was out and I wasn't going to the store just for green onions. But they do add a nice little crunch and taste.
For more yummy recipes, visit Tempt My Tummy Tuesday over at Blessed with Grace.