Ingredients
The following ingredients have 3 Servings
- 2 large russet potatoes
- healthy spray oil ((I love my avocado oil spray))
- 1/4 tsp paprika (to taste)
- 1/4 tsp garlic powder
- salt and pepper (to taste)
- 1/2-1 cup grated cheese ((cheddar, pepper jack, or mexican blend))
- fresh sliced or diced jalapeños
- sliced pickled Jalapeño peppers
- sour cream or Greek yogurt
- salsa
- salsa verde
- black beans
- diced onion or pickled red onion
- guacamole
- diced tomatoes
- pico de gallo
- chopped olives
- sliced sweet mini peppers
- corn salsa
- black bean salsa
- fresh cilantro
- crushed red pepper flakes
Instruction
- Wash and peel your potatoes and cut into discs. I like mine the same thickness and texture as steak fries. Crunchy, crust-like outside and a fluffy mashed potato-like center. It makes me weak in the knees.
- Spray or rub with your favorite oil (olive, avocado, coconut, etc...) and sprinkle with paprika, garlic powder, salt, and pepper to taste.
- Set your oven to BROIL on high.
- Lay potato slices flat on a wire cooling rack or grilling rack and set atop a reflective baking sheet. This will allow both sides to cook evenly and prevent mushiness. I use this same tecnique for my mozz balls and squash fries too -- it's foolproof!
- Broil on high for 10-20 minutes. They're done once they start to bubble and turn golden brown on the surface.
- Pull from the oven, lay flat on foil or a baking sheet and pile on the cheese!
- Flip your oven to 350°F and bake until the cheese is seductively melty. Then pile on the rest of your toppings and dig in!
