Southwestern Spuds

– by Jean Fisher

Top cheesy potatoes with salsa and sour cream.

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Southwestern Spuds

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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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From kitchen to table in 1 hour and 15 minutes.

Directions

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 30 minutes.
While potatoes cook, grate cheeses and set aside.
Drain off hot water and cover potatoes with cold water. Let stand for 10 minutes.
Spray a baking dish with non-stick cooking spray.
Preheat oven to 375 degrees.
Remove potatoes from water and peel. Cut into slices.
Arrange potato slices in baking pan.
Sprinkle grated cheeses over potatoes. Cover and place in hot oven. Bake for 20 minutes.
Slice green onion, dice red bell pepper. Remove potatoes from oven and sprinkle green onion and red bell pepper over the top. Return to oven and bake for an additional 10 minutes uncovered.
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 that have been topped with salsa and sour cream.