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Potato Nachos




Source of Recipe


Taste of Home magazine


Recipe Introduction


Yield: 12 servings


Recipe Link: http://tasteofhome.com

List of Ingredients




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



Recipe



Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover & 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 & Monterey Jack cheese. Bake, uncovered, at 350° for 10-12 minutes or until cheese is melted. Top with sour cream and green onions.