Southwest Potatoes Food

SOUTHWEST ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees. Grease a large baking sheet with one tablespoon olive oil.
• Place the potatoes in a large bowl. Add 1-2 tablespoons more olive oil, along with chili powder, paprika, cumin, cayenne and salt and pepper. Toss well to coat potatoes in oil and seasonings.
• Spread the potatoes in an even layer on prepared baking sheet. Bake for 30-40 minutes (depending on size of potato pieces), turning once halfway through cooking. Garnish with fresh cilantro before serving.

SOUTHWESTERN POTATOES

Steps:

• Fry bacon in a medium skillet until browned and crisp; drain well; crumble. Line 2 large baking sheets with foil. Preheat oven to 450*.
• Cut potatoes into 1/4 inch slices. Brush both sides of the potato slices with vegetable oil. Arrange potatoes in a single layer on prepared baking sheets.
• Mix garlic salt and black pepper in a small bowl. Sprinkle over potatoes. Bake until lightly browned, about 20 minutes. Brush with barbecue sauce.
• Mix bacon, Colby, green onions and parsley in a small bowl. Sprinkle over potatoes.
• Bake potatoes until cheese melts, about 3-5 minutes. Transfer to a heated serving platter. Top with sour cream if desired.

SOUTHWEST BAKED POTATOES

Steps:

• Preheat oven to 425°F
• Scrub potatoes; pat dry. Pierce potatoes several times with a fork. Bake until tender, about 1 hour.
• Remove potatoes from the oven; reduce oven temperature to 350°F
• Slice off tops of potatoes. Scoop out insides, keeping shells intact.
• In a medium bowl, mash potatoes. Stir in salsa and 1 cup of sour cream.
• Spoon potato mixture evenly into shells.
• Sprinkle 1/4 cup of Monterey Jack cheese over tops. Place potatoes on a baking sheet. Bake until cheese melts, about 20 minutes.
• Place potatoes on serving plates. Top with remaining sour cream and cheese. Sprinkle cilantro, olives, and jalapeno pepper on top. Serve immediately.

SOUTHWEST BREAKFAST POTATOES

Steps:

• Place the potatoes in a large pot, cover them with water, and bring to a boil. Cook until the potatoes are tender. Drain the potatoes, allow them to cool completely in the refrigerator, then cut them into 1/4-inch slices. (You can also microwave or bake in the oven - your choice! And I usually don't allow them to cool all the way - just enough to handle.).
• Heat the oil in a large nonstick wok or skillet on medium-high heat. Add the potatoes, onion, mushrooms, the white part of the green onions, and seasoning or salt and pepper. Cook, tossing occasionally, until the potatoes are crisp and brown-approximately 10 minutes.
• Top the potatoes with the green part of the green onions, the avocado, nondairy sour cream, and hot sauce and serve immediately.

SOUTHWEST SCALLOPED POTATOES

Steps:

• Cook potatoes until tender. Melt butter in a saucepan and stir in flour and garlic salt. Cook until bubbly. Stir in milk and cook until thickens and bubbles about 3 minutes.
• Stir in soup with a whisk. Add chilies and onion.
• Drain potatoes and layer with sauce in 13 by 9 baking dish.
• Top with bread crumbs, cheese and paprika.
• Cover with foil and bake at 350 degrees 1 hour, uncover and bake 30 more minutes longer.

SOUTHWEST POTATO FRITTATA

Steps:

• 1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add undrained tomatoes and potatoes. Cook 6 to 8 minutes or until potatoes are tender and liquid has evaporated, stirring occasionally. Remove from skillet.
• 2. Add oil to skillet; reduce heat to medium-low. Pour Egg Beaters into skillet; cook 30 seconds. Spoon potato mixture evenly over Egg Beaters. Cook 7 minutes or until set, running flexible spatula around edge of skillet to keep frittata loosened.
• 3. Sprinkle with cheese. Cut into 4 wedges to serve.

SOUTHWEST POTATO FRITTATA

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add undrained tomatoes and potatoes. Cook 6 to 8 minutes or until potatoes are tender and liquid has evaporated, stirring occasionally. Remove from skillet.
• Add oil to skillet; reduce heat to medium-low. Pour Egg Beaters into skillet; cook 30 seconds. Spoon potato mixture evenly over Egg Beaters. Cook 7 minutes or until set, running flexible spatula around edge of skillet to keep frittata loosened.
• Sprinkle with cheese. Cut into 4 wedges to serve.
• COOK'S TIPS: Use Ro*Tel® Mild Diced Tomatoes & Green Chilies for a milder flavor, if desired.

SOUTHWESTERN BAKED POTATO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle with salt.
• Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• In a skillet over high heat, add the ground beef with a bit of oil.
• Add the taco seasoning, black beans, and tomatoes. You may want to drain the ground beef mixture once cooked if there's too much liquid.
• Once the potatoes are cooled, cut them vertically, scoop out the inside, and transfer to a bowl.
• In the bowl with the scooped out potatoes, add the ground beef mixture and cheddar cheese. Mix well.
• Scoop the potato mixture back into the potatoes and top with cheddar cheese.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with guacamole.
• Enjoy!

SOUTHWEST POTATO LATKES

Steps:

• Mix 2 cups Simply Potatoes Shredded Hash Browns with 3 eggs, 2-3 tbl. of flour, 1/4 cup grated onions, 1/4 cup finely chopped red bell peppers, 1 tbl. taco seasoning and 1 teaspoons salt. If mixture seem a bit wet add a tbl. of flour at a time.
• Mix 8 oz. of sour cream and 1 tbl. of taco seasoning and let the flavors marry in the fridge while cooking latkes.
• Using a cast iron skillet or a heavy bottom skillet preheat skillet to medium high and add vegetable oil. When oil is heated, use an ice cream scoop and place 4 scoops in the skillet, flattening to about a 1/2" thick with a spatula. Thoroughly brown of both sides, drain on paper towel.
• Serve hot with a dollup of the taco seasoned sour cream and garnish with chopped green onions.

SOUTHWEST POTATO CASSEROLE

Steps:

• Preheat oven to 350°F Grease a 13x9 baking dish.
• Mix together the first 8 ingredients through the first 2 cups of shredded cheese.
• Mix together the sour cream, salsa, cilantro, garlic, cumin and salt and stir into the potato mixture until it's well coated.
• Spread mix into prepared baking dish and top with remaining cup of cheese.
• Bake for 60 minutes.
• Remove from oven and top with fresh chopped tomatoes and sliced green onions.
• Can serve right away, but sauce will thicken more if you let it sit 10-15 minutes.
• Serve with sour cream and hot sauce. This is really good served alongside a crisp salad.

SOUTHWESTERN POTATO PACKET

Steps:

• Heat grill to medium-high heat.
• Spray large sheet of heavy-duty foil with cooking spray. Place onions in center of foil; top with potatoes. Mix chili powder and cumin; sprinkle over potatoes. Top with chiles.
• Fold foil to make packet.
• Grill 30 min. or until potatoes are tender. Cut slits in foil to release steam before carefully opening packet. Sprinkle with cheese. Let stand 2 min. or until cheese is melted. Serve topped with salsa, sour cream and cilantro.

SOUTHWEST POTATO SOUP

Steps:

• Finely chop the red onion, pablano pepper, green onions and garlic.In a large skillet saute the red onions, pablano, garlic in the olive oil. Once they are tender add the potatos and brown lightly. Add the cooked chicken, Enchilada sauce, corn, Black Beans, Cumin, Chipolte, salt and pepper. Simmer for 30 minutes. Add sour Cream and stir until blended. Serve in bowls and garnish with green onions and Shreded cheese.