Mexican-Style Potatoes
From twill10 14 years ago
- 15 minutes to make
- Serves 68
spicy Mexican potatoes
Ingredients
- This dish makes great leftovers in the unlikely event you have any. shopping list
- 6 medium unpeeled potatoes shopping list
- 6 slices bacon shopping list
- 3/4 teaspoon salt shopping list
- 2 teaspoons chili powder shopping list
- 1 tablespoon minced fresh cilantro shopping list
How to make it
- Preheat oven to 350°F.
- Boil the potatoes, whole and unpeeled, until fork tender. Cut them into 1/4-inch slices; set aside.
- Cook bacon in skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
- Add salt and chili powder to skillet, stirring well. Add potatoes to skillet; gently stir to coat with seasonings. Spoon potatoes into a lightly greased 9-inch square baking dish. Sprinkle with bacon; cover and bake at 350°F for 25 minutes. Sprinkle with cilantro before serving. Makes 6 to 8 servings.
- Note: You may use either russet (baking) potatoes or redskin potatoes. Russets will more readily absorb the seasoning, being less dense, but redskins work very well.
People Who Like This Dish 3
- cuzpat Sikeston, Mo
- hungrybear Miner, MO
- joe1155 Munchen, DE
- fishtrippin Estelline, SD
- pleclare Framingham, MA
- twill10 Cape Girardeau, MO
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Reviewed by 5 people-
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pleclare
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I like it
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Sound good!!
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