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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 12 |
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For those who like it spicy, itâs easy to turn up the heat on these potatoes by adding more chili powder or jalapenos for extra kick.Pat Harmon, Baden, Pennsylvania Ingredients:
2-1/2 pounds potatoes (about 8 medium), peeled and cut into 1-inch cubes |
8 thick-sliced bacon strips |
1 can (14-1/2 ounces) diced tomatoes and green chilies, drained |
3 cups (12 ounces) shredded mexican cheese blend |
4 green onions, chopped |
1/3 cup chopped green pepper |
1/3 cup chopped sweet red pepper |
1-1/2 cups reduced-fat mayonnaise |
2 tablespoons lime juice |
1 teaspoon seasoned salt |
1/4 teaspoon pepper |
1-1/2 teaspoons chili powder |
2 tablespoons minced fresh cilantro |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
2. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside.
3. Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers.
4. In a small bowl, whisk the mayonnaise, lime juice, seasoned salt and pepper; add to potatoes and gently stir to coat. Transfer to a greased 13-in. x 9-in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder.
5. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving. Yield: 12 servings (2/3 cup each).
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