5 medium baking potatoes, washed and diced
1 can of kidney beans
1/4 cup olive oil
3 teaspoons taco seasoning
1/2 teaspoon garlic powder
1 1/2 cups shredded cheddar cheese
1 cup salsa
1/2 cup sour cream
optional toppings: jalapeno, avocado, green onion
Place diced potatoes in a large bowl. Drizzle olive over potatoes and toss to coat well. Sprinkle in taco seasoning and garlic powder, stir to coat.
Spread potatoes in one layer on a cookie sheet lined with foil and sprayed with non-stick spray.
Bake at 400 degrees for about 30 minutes, or until easily pierced with a fork. Sprinkle cheddar cheese and beans over potatoes and return to oven for an additional 3-5 minutes, or until cheese is melted.
Remove from oven and allow to cool about 5 minutes.
Top with salsa, sour cream, and desired toppings.