SOUTH-OF-THE-BORDER POTATOES
Steps:
- Scrub potatoes and pierce with a fork. Arrange about 1 inch apart on a large microwave-safe plate.
- Microwave on 100 percent power (high) for 12 to 18 minutes or until tender, turning potatoes after 6 minutes.
- Remove from oven. Cover cooked potatoes with foil; let stand for 6 mintues.
- Using a sharp knife, cut an "X" in top of potato.
- Top potatoes with chicken and cheese. Microwave for 3 to 4 minutes more or until mixture heats through, giving plate a half-turn once.
- Top each potato with some salsa, sour cream and olives. Makes 4 servings.
SOUTH-OF-THE-BORDER LOADED POTATOES
Hot potatoes get south-of-the-border flavor with thick and chunky salsa, crushed tortilla chips, corn and melted cheese.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pierce potatoes with fork or sharp knife. Microwave on HIGH 15 min. or until tender.
- Place 1 potato on each of 4 microwaveable plates; cut lengthwise in half. Top evenly with remaining ingredients.
- Microwave, in batches, 2 min. or until cheese is melted and remaining toppings are heated through.
Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 590 mg, Carbohydrate 40 g, Fiber 5 g, Sugar 3 g, Protein 13 g
SOUTH OF THE BORDER POTATO SALAD
A potato salad with a Mexican twist. Taken from "The Complete Family Cook Book". I've added some time to the cooking time to boil the potatoes and eggs.
Provided by jonesies
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 277, Fat 19.6, SaturatedFat 9.1, Cholesterol 145.3, Sodium 596.1, Carbohydrate 15.7, Fiber 2, Sugar 1.2, Protein 10.3
SOUTH OF THE BORDER POTATO SKINS
Make and share this South of the Border Potato Skins recipe from Food.com.
Provided by barney_s
Categories Cheese
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 104.8, Fat 4.2, SaturatedFat 2, Cholesterol 6.3, Sodium 107.5, Carbohydrate 15.4, Fiber 1.5, Sugar 1.1, Protein 2
SOUTH-OF-THE-BORDER POTATO 'N BEEF BAKE
This beef and potato bake gets its south-of-the-border appeal from an easy skillet sauce made with sour cream, cheddar cheese and taco seasoning.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Place potatoes in 13x9-inch microwaveable baking dish sprayed with cooking spray; cover. Microwave on HIGH 10 min.
- Meanwhile, brown meat in large skillet; drain. Stir meat, sour cream, cheese and seasoning mix into potatoes; top with peppers.
- Bake 30 min. or until potatoes are tender. Sprinkle with green onions.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
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- Place the potatoes and 1 1/2 cups water in a 12-inch nonstick frying pan. Cover tightly with a lid or foil and bring to a boil over high heat. Simmer over medium heat until the potatoes are tender when pierced, 5 to 7 minutes. Drain the potatoes in a colander and wipe pan clean.
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