SOUTHWESTERN SPUDS
From spinach1948 15 years ago
- 30 minutes to make
- Serves 6
A quick side dish with cheeses and onion. I perked up this dish with taco mix season. You can add differant seasons to suit your taste. Adapted from Penny Dykstra's recipe posted in Quick Cooking magazine March/April 2001 along with the photo.
Ingredients
- Ingredients: shopping list
- 3 medium potatoes shopping list
- salt and pepper shopping list
- 1 cup ( 4-oz ) shredded cheddar cheese, reduced-fat shopping list
- 1 cup ( 4-oz ) shredded pepper jack cheese, reduced-fat shopping list
- 3 green onions, chopped shopping list
- 1 can ( 2 ¼ -oz ) sliced ripe olives, drained shopping list
- 1 package of taco season mix shopping list
- sour cream and salsa, optional shopping list
How to make it
- Pierce potatoes; place on a microwave-safe plate. Microwave on high for 6 – 8 minutes or until almost tender. Cool slightly; peel and cut into 1/8 -inch slices.
- Arrange half of the potatoes in a greased microwave-safe 9-inch pie plate. Season with salt and pepper. Sprinkle with half of the cheeses and taco seasons. Repeat layers. Top with onions and olives.
- Microwave, un-covered, for 7 – 8 minutes or until cheese is melted and potatoes are tender. Serve with sour cream and salsa if desired. Yield: 4-6 servings.
- Serving size: 1 cup
- Nutritional Values: Calories per serving: 245, Fat: 8g, Cholesterol: 42mg, Sodium: 280mg, Carbohydrate: 22g, Fiber: 2g, Protein: 11g
- Note: This is Diabetic Friendly, Gastric Bypass friendly, and for anyone.
The Rating
Reviewed by 11 people-
wow this sounds good to me!!! thanks for posting!!!
midwestguy
in Chicago loved it
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Like they all said
hungrybear
in Miner loved it
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Five forky!!! love these!
goodeat
in Benton loved it
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