Recipe By Potato Goodness
Published Oct 1st
Prep 15m Cook 57m Additional - Ready In 72m
Servings 6 servings Calories 414.7

This recipe was part of a contest for Potatoes USA developed and cooked by LazyFoodieGirl and Staci.

Recipe Ingredients

  • 3 russet potatoes, cut into 1/2-inch-thick rounds
  • 3 tablespoons canola oil, divided
  • 1 red bell pepper, cut into 1/2-inch slices
  • 1 green bell pepper, cut into 1/2-inch slices
  • 1 yellow onion, diced
  • 3 mushrooms, diced
  • 1 pound pork sausage
  • 1 (7 ounce) can canned chipotle peppers, minced
  • ½ cup shredded Monterey Jack cheese
  • 1 tablespoon chopped fresh cilantro

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Place potatoes in a bowl and drizzle 1 tablespoon canola oil over potatoes; toss to coat. Spread potatoes onto a baking sheet.
  3. 3 Bake in the preheated oven for 15 minutes; flip potatoes and continue baking until tender and lightly browned, about 15 minutes more.
  4. 4 Heat 1 tablespoon canola oil in a skillet over medium-high heat; cook and stir red bell pepper and green bell pepper until softened, about 10 minutes. Transfer to a bowl.
  5. 5 Pour 1 tablespoon canola oil into the same skillet over medium-high heat; add onion and mushrooms. Cook and stir until onions are translucent and mushrooms are lightly browned, about 10 minutes. Transfer onion mixture to bowl with peppers.
  6. 6 Cook and stir sausage in the same skillet over medium heat until browned and crumbly, 5 to 7 minutes. Add chipotle peppers and cook until heated through, 2 to 3 minutes.
  7. 7 Layer potato rounds in a serving dish; top with sausage, pepper and onion mixture, Monterey Jack cheese, and cilantro.

Nutrition Facts

  • Calories 414.7
  • Carbohydrate 27.3 g
  • Cholesterol 51.7 mg
  • Fat 26.9 g
  • Fiber 4.9 g
  • Protein 15.8 g
  • Saturated Fat 8 g
  • Sodium 883 mg
  • Sugar 3.9 g


  1. 02.03.17 Loved this meal. Made this on a chilly Friday night and it really hit the spot. I skipped the mushrooms and added some yellow bell pepper in its place. My DH thought this meal was great and filling. I only added fresh sliced cucumbers to round out our meal. Really happy we tried this - Read more ...
  2. I am one of the creators of this recipe. I made it again tonight with a couple of adjustments and it was better than the original. Here is what I did: Line your sheet pan with parchment to avoid sticking. Brush both sides of the potato slice with oil and season with salt & pepper. - Read more ...

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