 |
Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 12 |
|
This is like eating a nacho without all the guilt of deep fried chips. NOt sure where I aquired this recipe. Ingredients:
8 medium red potatoes |
1 envelope dry ranch salad dressing |
1 (12 ounce) jar pickled jalapeno pepper slices, drained |
8 ounces cheddar cheese, shredded |
8 ounces monterey jack cheese, shredded |
2 cups sour cream |
6 to 8 green onions, thinly sliced (including tops) |
Directions:
1. Cook potatoes in boiling, salted water just until tender. Drain and cool slightly.
2. Cut potatoes into 1/4 inch thick slices. Arrange in single layer on greased rimmed baking sheet or sheets. (You may need more than one.)
3. Sprinkle potato slices with dry salad dressing mix. Top each with a jalapeno slice and both cheeses.
4. Bake at 350 degrees for 10 to 15 minutes or until cheese is melted.
5. Top with sour cream and green onions.
6. Salsa can be served on the side if desired.
|
|