Southwestern Spuds Recipe
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Southwestern Spuds Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
  3. 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.
Originally published as Southwestern Spuds in Quick Cooking March/April 2001, p27

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Tiffanie89 User ID: 7780473 84846
Reviewed Apr. 27, 2014

"easy, foolproof, and tasty!! You can be creative and add things like ground beef to make it a main course, or double the recipe for a crowd. Can't go wrong with this family fave. It's also too affordable not to make it often!"

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