TACO FIESTA POTATO CRISPS P.85

I wanted to find a fun finger food I could compliment with a healthy salad for my husband as he watched a game on TV. He’s been off on his food lately so finding something he enjoyed and fun was important to me. I also wanted to experiment with another recipe in Angela Liddon’s book and I hit pay dirt. This recipe falls into the category of loaded potato skins. It looks pretty and tastes amazing!! It can be tweaked to make it a little easier on the prep if you work under a time crunch. I am including the recipe this time as I want to get this recipe out there ASAP. Sorry Angela, but have to admit that I was turned onto your book by someone giving me a recipe from your book over a year ago so it’s powerful advertisement. 🙂 I belong to a wonderful POWER HOUSE challenge group that seek better nutrition and movement for the best possible version of themselves and think this recipe needs to be in their wheelhouse for fun grab for family and friends. (THIS would be perfect for super bowl Sunday or TGIF or even a week day throw together so you can crash on your couch, catch up on a favorite show and eat something fun, tasty and healthy for dinner.)

Potatoes:

2 russet potatoes, unpeeled and sliced into 1/4 inch rounds

1 Tbl grapeseed oil (I used olive oil)

fine-grain sea salt and freshly ground pepper

Combine the potatoes and the oil in a baggie and gently massage the bag to distribute the oil onto each disk. Lay out on a baking sheet lined with parchment paper and salt and pepper each disk. Bake at 425 for 30-35 minutes, flipping the disks once at 16 minutes.

Walnut taco meat: (use a food processor for this)

1 c. toasted walnuts ( you do not have to toast!!)

1 TBL. oilive oil

1 1/2 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. sea salt

1/8 tsp. cayenne

process to a fine crumble… set aside

TO ASSEMBLE:

Top each disk with 1 tsp of Cashew sour cream..recipe found on page 281) or Go veggie or regular sour cream (Huge time saver if you use go veggie or regular sour cream!!!!!!!! )

followed by: 1 tsp each of walnut taco meat, salsa and green onion (in that order) Garnish with a little pepper and serve right out of the oven.

I added a nice bagged salad and had an easy, fun meal that brought on the Ooo’s and Ah’s and clean plates.