Family Favorites Recipes
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
- 8 to 10 small Idaho baking potatoes, unpeeled
- Olive oil
- Goya Sazonador Total seasoning
- Shredded Mexican cheese
- Sour cream
- Avocado, thinly sliced, or guacamole (optional)
- Green onions, chopped (can use white part also)
- Bacon bits or fried bacon, crumbled
- Salsa or hot sauce
- Heat the oven to 425 degrees F.
- Quarter the potatoes lengthwise. Cut each quarter into 1/2 to 3/4 inch cubes. Spread on a large rimmed cookie sheet.
- Sprinkle potato cubes liberally with olive oil, then sprinkle Goya Sazonador very liberally over the potatoes. Use a spatula or a large spoon to ensure that the potatoes are all well coated with both olive oil and Sazonada.
- Bake the potato cubes for 35 to 40 minutes, checking after 35 minutes.
- Divide the potatoes among three or four plates.
- Cover the potatoes with shredded cheese, then microwave for 1 minute to melt the cheese. Immediately dollop sour cream or crema over the top.
- Place avocado slices (if using) on the top or dollop guacamole over the top.
- Sprinkle green onion over the top.
- Sprinkle with bacon bits or crumbled bacon.
- Pass the salsa or hot sauce.
- Serve with a small salad, if desired.
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.