South Of The Border Potatoes Recipes

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

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.

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.

SOUTH-OF-THE-BORDER POTATO 'N BEEF BAKE

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.

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 CHOWDER

Steps:

• In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.