For those who like it spicy, it’s easy to turn up the heat on these potatoes by adding more chili powder or jalapenos for extra kick.—Pat Harmon, Baden, Pennsylvania
- 2-1/2 pounds potatoes (about 8 medium), peeled and cut into 1-inch cubes
- 8 thick-sliced bacon strips
- 1 can (14-1/2 ounces) diced tomatoes and green chilies, drained
- 3 cups (12 ounces) shredded Mexican cheese blend
- 4 green onions, chopped
- 1/3 cup chopped green pepper
- 1/3 cup chopped sweet red pepper
- 1-1/2 cups reduced-fat mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1-1/2 teaspoons chili powder
- 2 tablespoons minced fresh cilantro
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
- In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside.
- Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers.
- In a small bowl, whisk the mayonnaise, lime juice, seasoned salt and pepper; add to potatoes and gently stir to coat. Transfer to a greased 13-in. x 9-in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder.
- Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving. Yield: 12 servings (2/3 cup each).
Originally published as Durango Potato Casserole in Country Woman April/May 2011, p30
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