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Southwestern Spuds

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Southwestern Spuds

Top cheesy potatoes with salsa and sour cream.

Print out the recipe for Southwestern Spuds

Serves 4

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1 pound & 8 ounces potato
4 ounces cheddar cheese
4 ounces pepper jack cheese
4 green onions
4 ounces red bell pepper
1/4 cup salsa
1/4 cup sour cream
1 cup canned black beans
1/2 cup canned corn
1 tablespoon & 1 teaspoon ranch salad dressing
1 dash dried cilantro
4 green onions

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Directions
  1. Place unpeeled potatoes in a saucepan and cover with water. Turn heat on to high and bring to a boil. Cover and reduce heat to medium-low. Continue cooking for 20 minutes.
  2. While potatoes cook, grate cheeses and set aside.
  3. Drain off hot water and cover potatoes with cold water. Let stand for 10 minutes.
  4. Spray a baking dish with non-stick cooking spray.
  5. Remove potatoes from water and peel. Cut into slices.
  6. Arrange potato slices in baking pan. Preheat oven to 375 degrees.
  7. Sprinkle grated cheeses over potatoes.
  8. Slice green onion, dice red bell pepper and arrange on top of potatoes.
  9. Bake in oven until cheese is melted.
  10. While potatoes cook, drain and rinse black beans and corn. Heat in a saucepan over medium heat along with ranch salad dressing and cilantro. Slice green onions as a garnish for beans and corn and serve with cheesy potatoes topped with salsa and sour cream.
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Nutritional information for Southwestern Spuds

Calories: 561
Calories from Fat: 186

% Daily Value*
Total Fat 21g 32%
Saturated Fat 12.5g 64%
Cholesterol 61mg 20%
Sodium 949.5mg 40%
Total Carbohydrates 72.5g 24%
Dietary Fiber 9.5g 37%
Sugars 6g ~
Protein 24.5g 49%
Vitamin A 40% Iron 15%
Vitamin C 183% Calcium 50%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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