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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Cheese, jalapeno pepper, sour cream and green onions top these pretty potato slices, seasoned with dry ranch dressing mix. I love to serve them to guests, and they love to eat them, notes Tony Horton of Van Buren, Arkansas. You can use them as an appetizer or even as a side dish. 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 |
Directions:
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. Yield: 12 servings.
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