Prep 35 mins
Cook 25 mins
For those who like it spicy, it’s easy to turn up the heat on these potatoes by adding more chili powder or jalapenos for extra kick. O.K. Although this looks tasty, it also sounds like a lot of trouble! A pan for cooking te potatoes, another for cooking bacon, another for baking?! Surely this could be modified for less mess. Cooking a dish before having to cook it again is a little much. But it not hard at all with leftover and less clean up on the dish to do.
- 2 1⁄2 lbs potatoes, peeled and cut into 1-inch cubes (about 8 medium)
- 8 bacon, strips (thick sliced)
- 1 (14 1/2 ounce) candiced tomatoes and green chilies, drained
- 3 cups shredded Mexican blend cheese
- 4 green onions, chopped
- 1⁄3 cup chopped green pepper
- 1⁄3 cup chopped red bell pepper
- 1 1⁄2 cups reduced-fat mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon seasoning salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 teaspoons chili powder
- 2 tablespoons minced fresh cilantro
- 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 9x13 -in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder.
- 5. Bake, uncovered, at 350*F. for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving.
- My Note: It is great for breakfast or brunch, but it also is great served for dinner and guests love it! Don't be swayed from preparing this because of having to clean a few dishes and utensils. Any dish worth making is easily overlooked by having to clean up afterwards. I just clean as I cook, doesn't bother me at all.
I used unpeeled fingerling potatoes and I did cut the recipe down. This is a great brunch recipe! I think it could easily be be prepared the night before and baked in the morning. Thanks for sharing this gem! Made for PRMR
It was a hit!! Followed the recipe to a T. Wouldn't change a thing.