Linda's Scattered Potatoes

Think of this as "nachos" with a potato base. This is my latest foodie invention, and our family loves it!

Yield: 3 large servings or 4 smaller servings

Ingredients

Potato Base

• 8 to 10 small Idaho baking potatoes, unpeeled
• Olive oil or avocado oil
• Goya Sazonador Total seasoning

Toppers

• 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

1. Heat the oven to 425 degrees F.
2. Quarter the potatoes lengthwise. Cut each quarter into 1/2 to 3/4 inch cubes. Spread on a large rimmed cookie sheet.
3. In a large bowl, sprinkle potato cubes liberally with olive or avocado oil, then sprinkle Goya Sazonador very liberally over the potatoes (and I mean liberally - I use loads of it). Use a spatula or a large spoon to ensure that the potatoes are all well coated with both olive or avocado oil and Sazonada.
4. Bake the potato cubes for 35 to 40 minutes, checking after 35 minutes.

Assembly

1. Divide the potatoes among three or four micro-safe plates.
2. Cover the potatoes with shredded cheese, then microwave for 1 minute to melt the cheese. Immediately dollop sour cream or crema over the top.
3. Place avocado slices (if using) on the top or dollop guacamole over the top.
4. Sprinkle green onion over the top.
5. Sprinkle with bacon bits or crumbled bacon.
6. Pass the salsa or hot sauce.
7. Serve with a small salad, if desired.

Notes

It is important to use the Sazonador Total Seasoning liberally.

If you have leftover taco filling, such as ground beef, chicken, etc., it may be added to the top of the potatoes before adding the cheese.

Avocado or guacamole, green onion and bacon bits or crumbled bacon can be passed in small bowls.

Attribution

An original recipe from the kitchen of Linda Jolly.

Photo credit: Linda Jolly.