Santa Fe Spuds
| Yield: | 6 Servings |
| Categories: | Side dishes, Mexican, Potatoes, Vegetables |
| 3 | lg | Russet potatoes |
| Olive oil, butter-flavored | ||
| Nonstick cooking spray | ||
| 1/4 | ts | Salt |
| 1/4 | ts | Dried thyme leaves |
| 2 | c | Frozen sweet corn, black |
| Bean, red pepper, green | ||
| Pepper, and celery blend | ||
| 1 | Green onion, finely chopped | |
| 1 | c | Salsa |
| 1/2 | c | Sour cream |
| 1/2 | c | Shredded cheddar cheese |
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