Ingredients:
6 medium unpeeled cooked red potatoes
4 garlic cloves
1/2 cup chopped bell peppers
1/2 cup chopped onions
1 cup grated medium cheddar
4 tablespoons canola oil
Directions:
Cook unpeeled potatoes in boiling water about 20 minute till fork tender.
Cut cooked, unpeeled poatatoes into 1/2 inch cubes.
In a 10″ Iron Skillet, add 2 T canola and add garlic, bell pepper, and onion. Sautee very gently till they begin to be tender.
Increase heat, add the remaining 2 T Canola and the potatoes. Toss to coat all potatoes with the skillet ingredients.
Cook over medium heat till the garlic, ect begin to brown and adhere to the potatoes and the potatoes are warm thru, about 15 min.You will have brown bits of the garlic, onion, and pepper, but this is good.
Remove from heat and sprinkle cheese over the top. Cover and let sit for a couple of min, till cheese melts.
Scoop from skillet, making sure to get all of the flavors, including cheese on top, into each serving.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.