Southwestern Spuds Recipe

5 1 2
Southwestern Spuds Recipe
Southwestern Spuds Recipe photo by Taste of Home
Publisher Photo

Southwestern Spuds Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSouthwestern Spuds

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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!"

Loading Image