Once again, I made a large sheet pan of baked potatoes to be used throughout the week in different ways for meals. Because I did that batch cooking ahead of time it made the rest of the cooking in minutes.
I had served these with Baked Spanish Rice Tostadas. It made for a wonderful lunch.
- 2 baked potatoes, chopped
- Smokey Southwestern Seasoning
- Cashew Sour Cream, garnish
Add baked potatoes and the Smokey Southwestern Seasoning to a large skillet. Cook potatoes until they are heated through. Garnish with Cashew Sour Cream.
I batch cook too, saves so much time.
Hi Sheree. Isn’t the best? It makes meals so much easier. Thanks for stopping by Cathryn’s Kitchen.