8 small to medium russet potatoes, peeled and diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
1 cup Mexican blend cheese, shredded
1/2 cup margarine, melted
1/2 cup low-fat milk
2 tablespoons fresh parsley, chopped
1 tablespoon dried basil, crushed
3/4 teaspoon salt
1/4 teaspoon black pepper

12, 1/2 cup servings


Preheat oven to 350 degrees F. Place the potatoes, bell peppers and onion in a medium pan and cover with water. Place over high heat and bring to a boil. Reduce heat and simmer 12-15 minutes, or until vegetables are tender. Drain the vegetables and place in a mixing bowl. Stir in the cheese, margarine, milk and seasonings until combined. Spread the mixture in a 9-by-13-inch baking pan that has been sprayed with a non-stick coating. Bake for about 20 minutes or until bubbly.

Nutritional Analysis: 
200 calories
9 g fat
2 g saturated fat
5 mg cholesterol
370 mg sodium
24 g carbohydrate
3 g fiber
3 g sugar
9 g protein

Fiesta Potatoes - Plate it Up Kentucky Proud!

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

November, 2015

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.