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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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If you can't tell, I have a thing for nachos. And since I am from the potato state, it made sense to have this recipe!! Ingredients:
8 medium red potatoes |
1 (1 ounce) package ranch dressing mix |
1 (12 ounce) jar pickled jalapeno peppers, 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.
2. Bring to a boil.
3. Reduce heat; cover and cook for 15-20 minutes or just until tender.
4. Drain; cool slightly.
5. Cut potatoes into 1/4-in.-thick slices.
6. Place in a single layer in three greased 15-in. x 10-in. x 1-in. baking pans.
7. Top each with salad dressing mix, a jalapeno slice, cheddar cheese and Monterey Jack cheese.
8. Bake, uncovered, at 350 degrees F for 10-12 minutes or until cheese is melted.
9. Top with sour cream and green onions.
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