Ingredients
1
cup sour cream
2
tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
2
lb small red potatoes (about 12 potatoes)
2
tablespoons olive oil
1/2
cup shredded Cheddar cheese (2 oz)
1/4
cup sliced green onions
Preparation
Heat oven to 450°F. Generously spray 15x10x1-inch pan with cooking spray, or line with cooking parchment paper. In small bowl, mix sour cream and 1 tablespoon of the taco seasoning mix; cover and refrigerate until ready to serve.
In 4- to 5-quart saucepan, add potatoes and enough water to cover potatoes. Heat to boiling; cover. Reduce heat. Simmer 15 to 20 minutes or until tender; drain. Transfer potatoes onto pan. Using potato masher or bottom of glass, carefully smash each potato until slightly flattened.
In small bowl, mix olive oil with remaining 1 tablespoon taco seasoning mix. Brush tops of flattened potatoes with oil mixture. Bake 20 to 25 minutes or until golden brown and slightly crispy. Top potatoes with cheese; return to oven 1 to 2 minutes or until cheese is melted.
Serve potatoes topped with sour cream mixture and green onions.
