I was inspired to try this dish by the one on Seasaltwithfood. This is one of my favorite blogs right now. Great posts.
I of course did my own twist on the dish. But it was simple, fast, cheap, and full of veggies and protein.
I did not really use any sort of science with my measurements on this one, that was part of the beauty, it is so easy you can just grab what you have on hand and go with it.
Here is what I did.
Baked Potato Nachos.
1 lb potatoes (any kind will work)
1 T taco seasoning (I mix cumin, garlic powder, onion powder, smoked paprika, cayenne, Mexican oregano, salt, pepper) ~ You can use more if you want to
1 can back beans (or 2 cups rehydrated dry beans), rinsed and drained
1/4 C corn (I use frozen)
1/2 bell pepper, diced
You can also use any other taco toppers like black olives, red onions, cabbage, etc.
1-2 C cheese of choice
1/2 C sour cream
2 T cilantro, chopped
juice of 1/2 a lime
1 handful of baby spinach
2 scallions, chopped
Preheat oven to 400.
Slice potatoes into 1/4 – 1/2 inch cubes and put them into a large mixing bowl, toss them with the taco seasoning. , Coat a 2 quart baking dish (9×13 will work) with cooking spray. Pour potatoes into it. Layer on corn, onions, peppers and other toppings. Cover thoroughly with cheese. Bake, covered with foil (I tent mine so it does not sear to the cheese) for 45 minutes. Remove foil and cook 5 more minutes. Remove from oven and cool for 10 minutes.
Combine sour cream, cilantro, and lime juice in small, non-metal bowl.
Top with potatoes with baby spinach, sliced scallions and lime-cilantro sour cream.
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