Ingredients
Scale
- 4 large potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup diced fresh tomatoes
- 1/2 cup chopped scallions
- 1/2 cup sour cream
- Fresh cilantro for garnish
- Salsa for serving
Instructions
- Preheat oven to 400°F (200°C). Toss diced potatoes with olive oil, chili powder, cumin, salt, and pepper.
- Spread potatoes on a baking sheet and roast for 25-30 minutes until crispy and golden.
- Sprinkle cheese over hot potatoes and bake for an additional 5 minutes until melted.
- Remove from oven and top with tomatoes, scallions, sour cream, and cilantro.
- Serve hot with salsa on the side.
Notes
- You can add cooked ground beef or chicken for extra protein.
- Adjust spice levels to taste, adding jalapenos or hot sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Bake, Roast
- Cuisine: Mexican Inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 45 mg