Ingredients Edit

  • 1 medium onion 
  • Thinly sliced4 medium potatoes, cut in 1/2-inch cubes
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1 can (4.5 oz.) chopped green chiles, undrained
  • 1 cup shredded Cheddar cheeseSalsa
  • Fresh cilantro
  • Sour cream

 Directions Edit

PREHEAT oven to 450 deg F or grill to medium-high. Spray foil with nonstick spray. CENTER onions on sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Top with potatoes. Combine seasoned salt, chili powder and cumin; sprinkle over potatoes. Top with green chilies. BRING up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside. BAKE 30 to 35 minutes on a cookie sheet in oven OR GRILL 15 to 18 minutes in covered grill. Sprinkle potatoes with cheese. Let stand about 2 minutes until cheese melts. Serve with salsa, chopped fresh cilantro and sour cream

Nutritional Info Edit

Per Serving (excluding unknown items): 910 Calories; 39g Fat (37.4% calories from fat); 41g Protein; 104g Carbohydrate; 11g Dietary Fiber; 119mg Cholesterol; 2117mg Sodium. Exchanges: 6 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 5 Fat; 0 Other Carbohydrates

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