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Kids and Carbs Tex-Mex Potatoes

This recipe saves time by using a microwave. Serve it as a snack, a side dish or complete meal. Prep time: 10 minutes Cooking time: 20-25 minutes Makes 8 cups (four 2 cup servings)

2.5lb Baking potatoes 1.3kg
1 c. Fat-free sour cream 250 ml
1 1/2 c. Low fat refried beans (optional) 398 ml
2 1/2 c. Mild or medium chunky salsa 650 ml
1 c. Grated light old cheddar cheese 250 ml
1/2 c. Grated light Monterey Jack cheese 125 ml
  1. Wash and pierce potatoes. Leave skins on. Place each potato on a piece of paper towel.
  2. Microwave on high for 10-15 minutes or until done.
  3. Remove paper towel. With serrated knife, cut potatoes into 1/4 inch (5 mm) slices.
  4. Place sliced potatoes in a lightly greased 8x12 inch (3L) microwave-safe baking dish. Pour the sour cream over the potatoes. Top with salsa and grated cheese.
  5. Microwave for 4-1/2 minutes at medium-high power.

Let sit for 5 minutes and serve. Leftovers keep well in the fridge for up to 2 days. Cooking for just two? Halve the recipe and use an 8x8 inch pan. To make this a main meal, add heart-healthy Mexican refried beans. Spoon them over the sour cream, top with salsa and cheese, microwave for 5 minutes at medium-high. Let sit 5 minutes and serve.