 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
I've had this recipe for about 25 years and have no idea where I got it. Back in the old days when I had a husband and stepchildren, I used to heat up leftover or canned chili and spoon that on the potatoes and then the cheese and scallions before it went back into the oven for a couple of minutes. Read more . It stretched the potatoes from a side to a main meal. Ingredients:
1 lb. baking potatoes (i use russet) |
1 tsp. chili powder |
1 tsp. ground cumin |
1/2 tsp. salt |
1 tbs. oil (vegetable or canola is what i use) |
1/2 cup shredded cheddar cheese (you may want to use more) |
5 scallions, sliced |
2 tbs. chopped cilantro (optional - i don't use this) |
salsa (optional) |
Directions:
1. Preheat oven to 475F. Butter large baking sheet. Scrub potatoes, dry and cut lengthwise into 1/2 wedges. Combine chili powder, cumin and salt. In a large bowl toss the potato wedges with half of the spices. Drizzle with oil; toss with remaining spice mixture to coat well. Place potatoes, cut side down, on baking sheet. Bake, turning once, until tender and skins are crisp - 15 to 20 minutes. Sprinkle with cheese, scallions and the cilantro. Bake until cheese melts, about two minutes. Serve with salsa, if desired.
|
|