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Ingredients
- 1 Large Russet Potato Diced with skins on
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 4 tbsp extra-virgin olive oil
- 2 diced jalapeno peppers
- 1/2 sliced red onion
- 4 slices slices bacon, chopped
- 1 avocado, diced
- 1/4 cup shredded cheddar
- 1/4 cup 2% greek yogurt
- non-stick cooking spray
- 1/4 cup chopped scallion
Ingredients
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Instructions
- Preheat oven to 425 degrees
- Dice 1 large russet potato (wash and leave skin on). Add diced potatoes to a gallon freezer bag. Drizzle on olive oil, mix and coat potatoes. Add in spices to the bag, mix and coat the potatoes once more.
- Coat a small 9x11 casserole dish with non-stick cooking spray. Add in potatoes. Top potatoes with diced jalapeno peppers, and sliced onions. Drizzle about a tablespoon of extra-virgin olive oil over the top evenly. Place in oven and roast for 20 minutes. Remove and mix around ingredients. Bake for an additional 20 minutes.
- In a large skillet, fry up 4 pieces of bacon. Dice bacon when cooled and set aside.
- Remove potatoes from the oven. Lower the oven temperature to 350 degrees. Top with diced bacon and cheddar cheese. Bake for an additional 10 minutes.
- Remove potatoes from the oven and top with avocado, dollops of 2% greek yogurt and chopped scallions. Serve while hot and enjoy!
Recipe Notes
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