- Preheat oven to 420 degrees F (use convection function if you have it).
- Spray baking sheet with oil spray and set aside.
- Peel the potatoes, then chop them up in small pieces, approximately 3/8". Chop up the leek in small 1/4" rings, and throw everything into a mixing bowl.
- Sprinkle Chipotle seasoning and 1/4 t Salt on top. Add Olive Oil and toss so everything is coated. Adjust quantities if needed.
- Empty onto the prepared baking sheet, making sure it covers the whole pan.
- Put into oven and bake for 15 mins or until potatoes are fully cooked.
- Prepare your drizzling sauce (aka salad dressing). I use a glass jar and shake it up.
- Get your cast iron skillet hot, then cook up your shells the way you like them. I use a bit of cooking spray and let them cook on each side for a minute or so.
- Remove your veggies from the oven, and start making tacos!
LEFTOVER ALERT: Use the leftovers to make Sweet Potato Taco Salad.
Drizzle with dressing.
NOTES:
This is heavenly when eaten warm out of the oven, however, you can keep it in the refrigerator for a few days and warm/toast it..
