My H-E-B Texas Life Magazine
2(16 oz) bagsH-E-B Ready, Fresh, Go! Diced Idaho Russet Potatoes,
1c.thin-sliced green onions,
¼c.H-E-B Sun-Dried-Tomato Seasoned Butter,
1c.H-E-B Sour Cream, regular, light, or fat free,
1c.H-E-B Shredded Monterey Jack Cheese, regular or reduced fat,
1c.crushed H-E-B Potato Chips,
1Heat oven to 350ºF. Spray a 9-x-13-inch baking dish with nonstick cooking spray and set aside.
2 Prepare potatoes according to microwave directions on steamable bag. Set aside to cool.
3Heat a heavy skillet over medium heat for 2 minutes. Add sliced green onions and butter and stir-fry for 1 minute. Add cooked potatoes, sour cream, and shredded cheese and stir to combine. Pour potato mixture into prepared baking dish and top with potato chips.
4Bake on center oven rack for 15 minutes and serve.
No Nutritional Information Available