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Potato Nachos

Potato Nachos

Course Side Dish

Ingredients

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

Instructions

  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.