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Sizzling Spuds
French fries are too often the default side on children ’s menus. This potato-and-cheese bake offers a kid-pleasing alternative that’s lower in fat but high in flavor.
Idaho Potato Commission
Servings
24
24
Cuisine Type
- american
Day Part
- breakfast
- dinner
Menu Part
- sideDish
Main Ingredient
- Potatoes
- Dairy
- Vegetables
Source: Idaho Potato Commission
French fries are too often the default side on children’s menus. This potato-and-cheese bake offers a kid-pleasing alternative that’s lower in fat but high in flavor.
Ingredients
12 cups grated russet potatoes
2 to 3 tbsp. canola oil
6 cups grated low-fat cheddar cheese, plus additional for topping
24 oz. salsa
Steps
Wash potatoes, leaving skins on. Grate potatoes; rinse in colander with cold water. Dry thoroughly.
Combine potatoes and oil. Cook potatoes in large, nonstick skillet over med.-high heat until lightly browned. Cool slightly.
Preheat oven to 375°F. Coat 13- by 9-inch baking sheet with nonstick spray. Combine potatoes and cheese; spread evenly on baking sheet.
Place in preheated oven and bake 20 min. or until potato mixture is golden brown and crisp. Remove from oven and top with additional cheese, if desired.
To serve, cut into 24 squares and top with a 1-ounce dollop of salsa.
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