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Durango Potato Casserole Recipe
Durango Potato Casserole Recipe photo by Taste of Home

Durango Potato Casserole Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES: 12 servings

Ingredients

  • 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

Nutritional Facts

2/3 cup equals 315 calories, 22 g fat (9 g saturated fat), 42 mg cholesterol, 876 mg sodium, 19 g carbohydrate, 2 g fiber, 10 g protein.

Directions

  1. 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.
  2. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside.
  3. Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers.
  4. 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.
  5. 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

Nutritional Facts

2/3 cup equals 315 calories, 22 g fat (9 g saturated fat), 42 mg cholesterol, 876 mg sodium, 19 g carbohydrate, 2 g fiber, 10 g protein.

Reviews for Durango Potato Casserole

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 19, 2014

Sorry, but my family thought this casserole tasted like hot potato salad. Not a favorite and won't make again.

MY REVIEW
tny
Reviewed May. 10, 2013

If there is any left...my family loves it even cold..I also add sour cream .Sooo goodgood

MY REVIEW
Reviewed Sep. 11, 2012

Made this for a family reunion and every loved it and asked for the recipe.

MY REVIEW
Reviewed Jul. 26, 2012

This recipe is pretty good. Could use more seasoning in the mayo mixture. I did put some in but will add more next time because it is worth making again.

MY REVIEW
Reviewed Jul. 24, 2012

Absolutely delicious! Well worth any pans or dishes you have to wash! Any dish worth making is easily overlooked by having to clean up afterwards. I just clean as I cook, doesn't bother me at all. Definitely adding this recipe to my collection!

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