Recipe courtesy of Betty Crocker
Recipe courtesy of Betty Crocker
Watch how to make this recipe.
Creamy Salsa Potatoes
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- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 16 Serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 68
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 9 mg
- Sodium
- 165 mg
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 16 Serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 68
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 9 mg
- Sodium
- 165 mg
Ingredients
Directions
- 1.) Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- 2.) Stir 2 Sauce Mix pouches, boiling water, milk and margarine with whisk in baking dish. Stir in 2 Potatoes pouches. Stir in salsa, sour cream, chiles and cheese until well blended.
- 3.) Bake 35 minutes or until potatoes are tender. Sprinkle with cilantro. Let stand 5 minutes before serving (sauce will thicken as it stands).
- * Divide the recipe in half to serve eight.
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