- 1 tbsp olive oil
- 3 medium Russet potatoes
- ¼ cup sour cream
- 1 medium onion, julienned
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- ¼ cup salsa
- 3 green onions
- 1 tbsp fajita mix
- salt and pepper to taste
INSTRUCTIONS
- Preheat oven to 400 F degrees. Spray a baking sheet with cooking spray.
- Wash the potatoes and cut the end off. Slice the potatoes into slice that are about ¼ inch (7mm) in thickness. Season potatoes with salt and pepper. Bake for 20 minutes, turn the slices over and bake for another 30 minutes.
- In the meantime, heat the olive oil in a skillet over medium heat. Add onions and cook until it's slightly translucent. Add the peppers and the fajita mix and toss. Cook until peppers onion is golden brown and peppers are cooked.
- To assemble top each potato slice with a tsp or so of sour cream, followed by the onion and pepper mixture, salsa, and green onions. Season with salt and pepper.
Source: Jo Cooks
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