Patio Potatoes

This recipe won 3rd place in the Savory category of the 2013 Colorado Potato Festival’s Downtown Taste Testing Tour. This recipe was prepared by Penny Baker with Cowboy Up Western Wear Store in Monte Vista, CO.


  • 2 1/2 lbs. potatoes
  • 1  can of cheese soup
  • 1 soup can milk
  • 14 oz. taco sauce
  • 1 cup grated longhorn cheese
  • 1 small jar diced pimientos
  • 1/2  can french fried onion rings
  • 1 (4 oz.) can chopped green chilis


Cook potatoes until they are almost done, with the skins on. Then peel and cube. Place in a casserole dish. Mix the soup, milk, chilis, and taco sauce in a saucepan and let simmer. Add sault and pepper to the soup mix and pour over the potatoes. Bake at 350 degrees for 30 minutes. Place the onion rings on top for the last 5 minutes of baking.

NOTE: If making the day before and the casserole is going to be refrigerated, cook for an hour.