Mexican Potato Stacks

​Mexican Potato Stacks



Prep Time: 20 Min

​Cook Time: 25 Min

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1. Preheat the oven to 425 F.

1. Use a mandolin for perfect slices of potato. (Second last setting) Place the sliced potatoes on a baking sheet coated in EVOO. Drizzle a little EVOO over the tops of the potatoes and season them with sea salt.

1. Bake 10 minutes, flip, and continue baking another 15 minutes flipping one more time if needed.

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**Continue with the beans while the potatoes cook

1. In a small sauce pan, heat the 3 tbsp.’s of oil over medium heat. Add the onions and a pinch of sea salt. Begin sauteing the onions for 2 minutes. Add the seasonings and continue sauteing another 3 – 5 minutes.

1. Add the refried beans, reduce heat to medium low, and cook 5 minutes covered. Once the beans are thoroughly heated, remove them from the heat and allow 5 minutes to cool.

1. While the beans cook, whip up the guacamole. Mash the avocados in a small bowl using a fork. Add the diced tomatoes and reserved red onion. Add the zest of the lime along with ½ the juice. Season with sea salt & black pepper to taste.

1. Once the potatoes are finished, remove them from the oven. Use the largest slices as the base of the stacks. Smear a tsp. of refried beans on to the potato slice followed by a half slice of cheddar and a dollop of guacamole. Place a smaller slice on top and repeat the steps again. Finish with a smaller slice of potato. Transfer the stacks to a serving plate once completed.

1. Serve with sour cream, additional guac, diced red onion, and hot sauce!

                    Grocery List

• 4 Russet potatoes, sliced to 3/16th “
• 3 Tbsp. EVOO
• 398ml can Refried Beans
• 1 Red Onion, diced (reserve 1 Tbsp.)
• 1 Tsp. Cumin
• ½ Tsp. Chili Powder
• ½ Tsp. Garlic Powder
• ½ Tsp. Onion Powder
• ½ Tsp. Dried Oregano
• 10 slices Cheddar from the brick, halved

 

• 2 Avocados
• ½ Roma Tomato, seeded & diced
• 1 Lime
• Sea Salt / Pepper

 

• Guac, Sour Cream, Diced Red Onion, Hot Sauce - Garnish