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2 lbs. russet potatoes, scrubbed
2 tbsp. vegetable oil
3/4 tsp. each: chili powder, ground
cumin and garlic salt
1 (8-oz.) package Raley's Shredded
Mexican Blend Cheese
1 (4-oz.) can diced green chiles
1 (2.2-oz.) can sliced black olives,
drained
1/4 cup diced tomatoes
Sliced green onions
Sour cream and additional salsa (optional)
Directions
Prep time: 15 minutes
Cook time: about 40 minutes
Preheat oven to 425°F. Cut each potato into 8 wedges. Place in a large bowl with oil and seasonings; toss well to coat. Spread on a large baking sheet and cook for 30 minutes, stirring occasionally, until crisp and golden brown. Top with cheese, chiles, olives and tomatoes. Bake for 5 to 10 minutes more to melt cheese. Sprinkle with green onions and serve with sour cream and salsa, if you like.
Makes 6 servings.
Nutritional Information:
Nutrition per serving (235 g): 330 calories, 12 g
protein, 18 g total fat (9 g sat.,
0
g trans), 31 g carbohydrate, 3 g fiber, 1 g sugar, 35
mg cholesterol, 590 mg
sodium, 8 points
Shopping List:
russet potatoes,chili powder,ground cumin,garlic
salt,Raley's Shredded
Mexican Blend Cheese,diced green chiles,sliced
black olives,tomato,green
onions,sour cream,salsa
Comments
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When I first tried this recipe I didn't use enough potaoes, because I wasn't sure how it would turn out. Well next time I will use a heck of alot more because everyone love them and it was awesome. I used taco seasoning instead of the spices the recipe called for. It was them right choice, had the right flavor and was easier to use. After the potatoes were baked the first time I transfered them to a glass baking pan and added the cheese, tomatoes,chiles and chopped black olives and more cheese then baked for another five minutes. Then added the sour cream and salsa. Very DELICIOUS!!!!!!!!!!!!!!
Member: JBL
