At a Glance
- Potato Type: Russet
- Prep Method: null
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
- 7 pounds, 8 ounces Russet potatoes, peeled and cut into 1/2-inch dice
- 3/4 cup Canola oil
- Salt and pepper As needed
- 3 pounds Pasilla peppers, stemmed, seeded and diced
- 6 pounds Butternut squash, grated
- 8 ounces Green onions, thinly sliced
- 1 pound, 4 ounces Lowfat jack or Cheddar cheese, grated
Preparation
Heat oven to 350°F. In large pot of boiling water, boil potatoes for 5 minutes or until barely tender; drain. In skillet over high heat, heat oil. Add potatoes and season with salt and pepper; cook, stirring occasionally, about 10 minutes or until golden brown. Add peppers and cook until just softened. Mix in squash and green onions; Cook over medium heat, stirring occasionally, 5 minutes more. Spread potato mixture evenly in baking dish; sprinkle with cheese. Bake 15 minutes or until cheese is melted.
Calories: 308 Fat: 10g Cholesterol: 11mg Sodium: 198mg Fiber: 6g Protein: 12g Potassium: 1388mg
