Potato Nachos

By flour_arrangements

TONY HORTON • Van Buren, Arkansas
Cheese, jalapeno pepper, sour cream and green onions
top these pretty potato slices, seasoned with dry ranch
dressing mix. I love to serve them to guests, and they
love to eat them. You even can use them as a side dish.

Ingredients

• 8 medium red potatoes
• 1 envelope ranch salad dressing mix
• 1 jar (12 ounces) pickled jalapeno pepper slices,
• drained
• 2 cups (8 ounces) shredded cheddar cheese
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 2 cups (16 ounces) sour cream
• 6 to 8 green onions, chopped

Preparation

Step 1

1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender. Drain; cool slightly.

2. Cut potatoes into 1/4-in.-thick slices. Place in a single
layer in three greased 15-in. x 10-in. x 1-in. baking pans.
Top each with salad dressing mix, a jalapeno slice, cheddar
cheese and Monterey Jack cheese.

3. Bake, uncovered, at 350° for 10-12 minutes or until cheese is melted. Top with sour cream and green onions.