Smashed Taco Potatoes

Imagine if twice-baked potatoes and nachos had a baby. When I served this to my boys, Kyle said, "Seriously mom? Are you running out of ideas - smashed taco potatoes?" I responded with my deepest truth: "I will NEVER run out of ideas." Fact is, this side dish was created to appeal to our undying passion for roasted potatoes, taco seasoning and copious amounts of cheese. All together; in one bite.

After the boys devoured every single speck of these potatoes (and all those little cilantro leaves on the baking sheet), Kyle gave me a challenge. He quipped, "OK mom, now make  spaghetti tacos; you haven't done THAT yet."

I'm working on that spaghetti taco recipe today - so stay tuned.

In the meantime, dig into this incredibly simple, intensely flavorful dish made with just 4 ingredients!

Smashed Taco Potatoes

10-12 small red or gold potatoes, or a combination (about 2-3 inches in diameter)
2 tablespoons olive oil
Salt and ground black pepper
1 teaspoon taco seasoning of choice
1 cup Mexican cheese blend

Place the potatoes on a large pot and pour over enough cold water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Add about 1/2 teaspoon of salt and boil for 12 to 15 minutes, until fork-tender.
Drain and let cool for about 10 minutes.
Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or foil.
Place the potatoes on the prepared pan and, using a heavy skillet or bottom of a strong mug, smash the potatoes until they are about 1/2-inch thick.
Brush the potatoes with the olive oil and season with salt and pepper. Sprinkled with the taco seasoning and then top with the cheese. 
Roast for 8 to 10 minutes, until the cheese melts and the edges of the potatoes are golden brown.
Serves 4