Low Carb Taco Potatoes

Recipe by Nana Lee
READY IN: 35mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
  • 1
    sheet reynolds wrap release non-stick aluminum foil (18x24-inches)
  • 1
    medium onion, sliced
  • 4 -5
    medium red potatoes, cut in 1-inch cubes (about 1 1/2 pounds)
  • 0.5
    (1 1/4 ounce) package taco seasoning
  • 1
    tablespoon olive oil
  • 12
    cup shredded Mexican blend cheese or 1/2 cup taco blend cheese
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DIRECTIONS

  • PREHEAT oven to 450°F OR grill to medium-high.
  • CENTER onion slices on sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food.
  • Combine potatoes, taco seasoning and olive oil; arrange potatoes in an even layer on top of onion.
  • BRING up foil sides. Double fold top and ends to form one large foil packet, leaving room for heat circulation inside.
  • BAKE 35 to 40 minutes on cookie sheet in oven OR GRILL 25 to 30 minutes in covered grill.
  • Sprinkle with cheese before serving.
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