1 bag (about 28 oz / 800g) frozen seasoned potato rounds
1 cup (about 100g) shredded cheddar cheese
1 cup (about 8 oz / 240ml) nacho cheese sauce
½ cup (about 4 oz / 120ml) sour cream
¼ cup (about 25g) sliced jalapeños (optional)
¼ cup (about 15g) chopped green onions
Hot sauce, to taste
Bake the potatoes: Preheat your oven according to the package instructions for the frozen potato rounds. Spread them evenly on a baking sheet and bake until golden brown and crispy.
Heat the cheese sauce: While the potatoes are baking, heat the nacho cheese sauce in a small saucepan over low heat. Stir occasionally until smooth and hot.
Assemble the bowl: Once the potatoes are done, transfer them to a large serving bowl or individual bowls.
Add toppings: Drizzle the warm nacho cheese sauce over the potatoes.
Top it off: Sprinkle with shredded cheddar cheese, add a dollop of sour cream, and jalapeños if desired.
Finish and serve: Sprinkle with chopped green onions and a dash of hot sauce. Serve immediately and enjoy!
You can use homemade roasted potatoes if preferred—just season and roast diced potatoes until crispy.
Make sure to check if the nacho cheese sauce is vegetarian if that matters to your dietary needs.
Find it online: https://miameals.com/potato-bowl-at-taco-bell-recipes/