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Sundial Garden Potatoes

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Submitted by cindy

YIELD

6 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

1 1
BAG BAG POTATOES
wedges *
1 1
CAN CAN REFRIED BEANS *
1 237
CUP ML SALSA
½ 118
CUP ML RED ONION
diced
1 1
CAN CAN GREEN CHILI PEPPERS
diced *
2 3E+1
TABLESPOONS ML CILANTRO
chopped
½ 2.5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML GARLIC POWDER
½ 118
CUP ML SWEET RED BELL PEPPERS
chopped
½ 118
CUP ML GREEN BELL PEPPERS
chopped
½ 118
CUP ML SWEET YELLOW BELL PEPPERS
chopped *
¼ 59
CUP ML CORN KERNELS, CANNED
drained
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
sliced

Directions

Bake potatoes according to package directions.

Meanwhile, in large saucepan, combine next 8 ingredients; heat through.

Arrange potato wedges on large round platter.

Pour bean mixture over potatoes covering potatoes just up to ½-inch from the rim of the platter.

Garnish with remaining ingredients; top with sliced jalapenos if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 31 8% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 246mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 11% Vitamin C 60%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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