Loaded Chipotle Potatoes
- 1 small bag baby red potatoes
- 1 tsp. chipotle powder
- salt & pepper to taste
- Olive oil to coat potatoes
- 8 slices bacon
- 2 C. grated cheese (I used cheddar and Monterey jack)
- 1/4 C. sour cream
- 1 green onion, sliced
- Preheat oven to 425 degrees.
- Cut potatoes in half or quartered, and place in baking pan or baking sheet. Toss potatoes with olive oil, a little salt and pepper, and chipotle powder. Roast for about 15-20 minutes, until tender and crispy. Turn potatoes a few times while cooking to cook all sides.
- Meanwhile, cook bacon, drain on paper towel, dice into bite sized pieces.
- When potatoes are done, toss with bacon and cheese and heat in oven until cheese melts.
- Top with sour cream and sliced green onions.