Serves: 8
Total Calories: 248

8 large potatoes, peeled and cut into 1-inch pieces
3/4 cup sour cream
1 teaspoon sugar
4 tablespoons butter
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons snipped dill
1 (10-ounce) package frozen chopped spinach, cooked and well drained
1 cup shredded Cheddar cheese

In a large pot, boil, drain, and mash potatoes. Add sour cream, sugar, and butter, and beat until fluffy. Add remaining ingredients. Preheat oven to 400°. Place potatoes in a greased baking dish. Bake 30 minutes or until bubbly.

Nutritional Facts:

Serves: 8
Total Calories: 248
Calories from Fat: 124

More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
Sloppy Josés
Vegetable Enchilada
Vegetable Chalupa
Vegetable Paella
Company Beans
Frijoles Mexicana (Mexican Refried Beans)
Mayan Ranch Barbecue Beans
Bart’s Barbecue Green Beans
Frosted Green Beans
Tangy Carrots
Sweet-Sour Cabbage (From Mother’s Apron Pocket)
Chimayó Corn Pudding
Corn Casserole
Green Chile Corn Casserole
Mexican Corn Pudding
Hominy Casserole
Sunday Potatoes
Swedish Green Potatoes
Mexican Hash Browns
Roasted Scarlet Potatoes
A Change from Baked Potatoes
Mashed Potato Soufflé
Twice Baked Chile Potatoes
Sweet Potato and Apple Casserole
Sweet Potato Bake with Pecan Topping
Apple Mallow Yam Yums
Eggplant Mexicano
Unbelievably Eggplant (Microwave)
Lynn’s Squash and Cheese Bake
Royal Squash
Chile Cheese Squash
Stuffed Zucchini
Zucchini with Sour Cream
Zucchini Boats
Vera Cruz Tomatoes
Summer Tomatoes
Spinach-Tomato Bake
Southwestern Spinach
Broccoli Delight
Walnut Broccoli
Asparagus Stir Fry
Greens
Artichoke Casserole
French-Fried Onion Rings
Creamy Baked 1015 Onions
Onion Pie