South Of The Border Potatoes Recipes

SOUTH OF THE BORDER POTATO SKINS

Steps:

• Scrub potatoes, cut in half lengthwise.
• In a small bowl combine oil, garlic and red pepper. Brush cut surfaces of potatoes with oil mixture.
• On a charcoal grill, grill potatoes cut side down over open grill for 20 to 25 minutes, or until tender; turning once half way through. For gas grill cook over medium heat cut side down on rack and cover closed.
• Carefully scoop out the insides of each potato half, leaving 1/2 to 1/4 inch shell. Brush remainder of oil on potato shells, sprinkle with cheese and return potatoes to grill cut side up for 5 to 7 minutes more or until cheese is melted. Serve with avocado dip, salsa and sour cream.
• Can also top with bacon bits and parsley.

SOUTH OF THE BORDER HASH BROWN BAKE

Steps:

• Heat oven to 350°F Spray 13x9-inch glass baking dish with nonstick cooking spray. In large bowl combine AllWhites® and milk; mix well. Add hash browns, black beans, corn, red pepper and 1 cup cheese. Stir to mix well. Pour into prepared baking dish. Bake for 40 to 45 minutes or until center is set and edges are browned.
• Sprinkle top with remaining 1 cup cheese. Continue baking for 3 to 5 minutes or until cheese is melted. Sprinkle with cilantro. Let stand 5 minutes before serving.

SOUTH OF THE BORDER POTATO SALAD

Steps:

• In a medium bowl combine potatoes and lettuce; toss.
• In a small bowl, combine cheese, onions, olives, chili pepper, eggs, olive oil, salt, pepper, mustard and Tabasco sauce.
• Stir until thoroughly blended.
• Gradually add cream.
• Stir constantly until well blended.
• Pour dressing over potato-lettuce mixture.
• Toss to coat well.
• Cover and chill until serving.