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Potato Nachos

By: Tony Horton  
"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,' notes Tony Horton of Van Buren, Arkansas. 'You can use them as an appetizer or even as a side dish.'"

Rating: This weblink has been rated 4 times with an average star rating of 4.5 Read Reviews (3)

Rate/Review | 308 people have saved this

What to Drink?

Wine Zinfandel
Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
45 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 12 servings
 

Ingredients

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

Directions

  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. Bake, uncovered, at 350 degrees F for 10-12 minutes or until cheese is melted. Top with sour cream and green onions.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 24, 2008 by TML0701 
These were good but I would try to make them a little more crispy next time MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2008 by Nicole Barnard 
It was very easy to make and everyone liked it. I love the flavor the ranch packet gives it. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2009 by ALLI0828 
Always a hit at parties!!! I chop the jalepeno in a food processor and only put on half of... MORE

 
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