Southwestern Spuds Recipe

Southwestern Spuds Recipe photo by Taste of Home

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I came up with this attractive side dish when my best friend unexpectedly stayed for dinner. While my husband grilled pork chops, I perked up potatoes with tasty taco fixings. The results received rave reviews. This recipe is even quicker to fix with leftover baked potatoes. —Penny Dykstra Porterville, California

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Southwestern Spuds Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

30 30

Ingredients

3 medium potatoes
Salt and pepper to taste
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded pepper Jack cheese
3 green onions, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
Sour cream and salsa, optional

Directions

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-in. slices.
Arrange half of the potatoes in a greased microwave-safe 9-in. pie plate. Season with salt and pepper. Sprinkle with half of the cheeses. Repeat layers. Top with onions and olives.
Microwave, uncovered, 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.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 cup) equals 245 calories, 13 g fat (8 g saturated fat), 42 mg cholesterol, 337 mg sodium, 22 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Southwestern Spuds in Quick Cooking March/April 2001, p27