Preheat oven to 475 degrees. Make sure your oven has two racks so that
you have room to heat up the serving skillet.
Place a large cast iron skillet or an oven-safe skillet on the lower rack
of the oven.
Slice each of the potatoes lengthwise into 8 wedges. Toss the potatoes in
a bowl with 2 tspn olive oil, plus a couple pinches each of salt, ground black
pepper and minced parsley.
Arrange the potato wedges in a nonstick baking pan (or in a pan lined with
parchment paper), and bake for 25-30 minutes or until potatoes turn golden
brown. When the potatoes are done, take them out and turn off the oven. Keep
the empty skillet in there on the lower rack.
Heat 1 tbsp of olive oil in a large skillet over medium heat. When the
oil is hot, add the red and green bell peppers, and onion. Stir in the cumin,
¾ tspn salt, ¾ tspn ground black pepper, Italian seasoning,
and cayenne pepper. Sauté the vegetables for 8 minutes, stirring often.
When peppers and onions have sautéed add the can of diced tomatoes, including
the liquid to the skillet. Add the shrimp, garlic and lime juice. Cook for
another 5 minutes, stirring often.
Use a thick hot pad to carefully remove the hot skillet from the oven.
Pour the entire contents of the dish into the hot skillet, then arrange the
potato wedges around the edge of the dish.
Quickly sprinkle ranchero cheese over the center of the dish, followed by
about a tbsp of minced fresh parsley. Serve it up immediately -- while it's