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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I make this when I want something different than a baked potato. Ingredients:
3 large potatoes |
3 tablespoons olive oil or 3 tablespoons vegetable oil, divided |
1 large yellow onion, chopped |
1/2 medium green bell pepper, chopped |
1/2 medium red bell pepper, chopped |
1/2 teaspoon garlic powder |
1/2 teaspoon paprika |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 cup shredded monterey jack cheese |
Directions:
1. Scrub potatoes and cut into 1 cubes.
2. Place in a large saucepan, Add enough salted water to cover potatoes; bring to a boil.
3. Cook potatoes, covered, until fork tender, about 7 minutes.
4. Drain; return potatoes to pan.
5. Place over low heat for about 30 seconds to steam off any excess water.
6. In a large heavy oven proof skillet, heat 1 tbsp oil.
7. Add onion and green and red peppers.
8. Cook, stirring, until tender, about 5 minutes.
9. Transfer vegetable to a large bowl.
10. Cover; set aside.
11. In a large bowl, combine garlic powder, paprika, cumin, salt and pepper.
12. Add potatoes; toss gently to coat.
13. In skillet, heat remaining oil over medium heat; add a single layer of potatoes.
14. Cook, stirring, until browned, about 15 minutes.
15. Add to bowl with the vegetables.
16. Repeat with remaining potatoes.
17. Preheat broiler.
18. Return potatoes, onion and bell peppers to skillet; sprinkle with cheese.
19. Broil 4 from heat until cheese is melted.
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