Easy Taco-Topped Smashed Potatoes

Taco-Topped Smashed Potatoes

Taco-Topped Smashed Potatoes // Queen Smithereen

One Year: Pumpkin Cake with Maple Cream Cheese Frosting
Two Years: Pan Con Tomate Y Manchego
THREE Years (+more on that soon): Spiced Brown Butter Nectarine Scones

Easy Taco-Topped Smashed Potatoes
Serves 1
1 large Yukon Gold Potato, rinsed and thoroughly dried
chili powder, for sprinkling
cumin, for sprinkling
sea salt and freshly cracked black pepper
1/4 cup shredded jack cheese
1/2 avocado, pitted and chopped into cubes
1 scallion, white and light green parts only, sliced thinly
1 tbsp red onion, diced
lime juice, for finishing

Use a fork to prick holes in potato. Place on plate and microwave for 5 minutes. Turn over and cook for 4-5 more minutes, until the insides are soft and buttery. Use a knife and fork to cut and smash the potato. Sprinkle the smashed potato with chili powder, cumin, sea salt, and black pepper. Evenly distribute jack cheese, followed by avocado, scallion, red onion, and lime juice. Sprinkle with additional sea salt before serving.

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