Mexican Potato Nachos Recipe

Potato Nachos 


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


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.

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