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Southwestern Spuds

Total Time

Prep/Total Time: 30 min.

Makes

4-6 servings

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

Ingredients

  • 3 medium potatoes
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 cup shredded pepper Jack cheese
  • 3 green onions, chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Sour cream and salsa, optional

Directions

  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.

Nutrition Facts

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

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