1 1/3 cups milk 1/4 cup mararine or butter 1 1/2 cups Cheddar French-fried onions 3/4 cup Cheddar cheese (3 ounces) 3/4 cup salsa 3 TBS sliced ripe olives or green chiles, if desired sour cream if desired chopped fresh cilantro, if desired | ||
| Heat oven to 425°F. Make potatoes as directed on package for 2 pouches (8 servings), using hot water, milk and margarine. Stir in 3/4 cup of the onions. | ||
| Spread mixture in ungreased 2-quart baking dish. Sprinkle with cheese. Spread salsa over cheese. Top with olives and remaining onions. Bake uncovered 3 to 5 minutes or until onions are golden. Serve with sour cream and cilantro. |
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