- 2 medium boiling potatoes (about 3/4 lb)
- 3 tablespoons butter, melted
- 2 medium onions, halved and thinly sliced
- 1/2 teaspoon salt
- 3 tablespoons milk
- 3/4 cup shredded sharp Cheddar cheese (3 oz)
- 1/4 teaspoon black pepper
- 1 package Old El Paso™ Taco Bowls™ mini soft flour tortillas
- 1/3 cup sour cream
Step 1 Scrub and peel potatoes. Cut into large pieces. In 2-quart saucepan, heat 1 inch water (salted, if desired) to boiling; add potatoes. Cover, and heat to boiling; reduce heat to medium-low. Cook potatoes 20 to 25 minutes or until tender; drain. Shake saucepan gently over low heat to dry potatoes.
Step 2 Meanwhile, in 10-inch skillet, heat 1 tablespoon of the butter over medium heat. Add onions and 1/4 teaspoon of the salt. Cook 10 to 15 minutes, stirring frequently, until golden brown. Transfer 1/4 cup of the onions to cutting board; chop finely. Set aside.
Step 3 In medium bowl, mash potatoes until no large lumps remain. Stir in milk, 1/4 cup of the cheese, remaining 1/4 teaspoon salt and the pepper. Stir in finely chopped onions.
Step 4 Heat oven to 325°F. Brush insides of bowls with remaining melted butter; place on ungreased cookie sheet. Bake 6 minutes. Spoon potato mixture evenly into warmed bowls. If potato mixture has cooled off, place filled bowls back in oven about 5 minutes or until heated through. Top with remaining onions, cheese and small dollop sour cream. Serve warm.
NutritionCalories280(Calories from Fat150),Total Fat16g(Saturated Fat9g,Trans Fat0g),Cholesterol35mgSodium510mgTotal Carbohydrate28g(Dietary Fiber2g Sugars3g),Protein7g;% Daily Value*:Vitamin A8%;Vitamin C6%;Calcium15%;Iron4%; Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices:2
*Percent Daily Values are based on a 2,000 calorie diet.
Expert TipsDifferent cheeses are fun to experiment with in this recipe. Try using Swiss cheese or even pepper Jack. Any cheese that melts well will work.
Yukon Gold potatoes have a creamy texture and buttery flavor that works well in this recipe.