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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.'"

Rate/Review | Read Reviews (11)

Prep Time:
30 Min

Cook Time:
15 Min

Ready In:
45 Min

Servings (Help)

US Metric 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

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.
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.