Mexican Potatoes

You can never have too many side dish recipes, so give Mexican Potatoes a try. This recipe serves 12 and costs $1.22 per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 336 calories, 13g of protein, and 20g of fat per serving. 30 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Taste of Home requires red potatoes, jalapeno pepper, sour cream, and ranch salad dressing mix. This recipe is typical of Mexican cuisine. With a spoonacular score of 70%, this dish is pretty good. Try Mexican Twice Baked Potatoes, Cheesy Mexican Potatoes, and Mexican Stuffed Potatoes for similar recipes.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

6 to 8 green onions, chopped

1 jar (12 ounces) pickled jalapeno pepper slices, drained

2 cups (8 ounces) shredded Monterey Jack cheese

1 envelope ranch salad dressing mix

8 medium red potatoes

2 cups (8 ounces) shredded cheddar cheese

2 cups (16 ounces) sour cream

Equipment:

sauce pan

baking pan

Cooking instruction summary:

Directions 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° for 10-12 minutes or until cheese is melted. Top with sour cream and green onions. Yield: 12 servings. Originally published as Potato Nachos in Taste of HomeAugust/September 2004, p61 Print Add to Recipe Box Email a Friend

 

Step by step:


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.

2. Drain; cool slightly.

3. Cut potatoes into 1/4-in.-thick slices.

4. 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.

5. Bake, uncovered, at 350° for 10-12 minutes or until cheese is melted. Top with sour cream and green onions.


Nutrition Information:

Quickview
335k Calories
13g Protein
19g Total Fat
27g Carbs
15% Health Score
Limit These
Calories
335k
17%

Fat
19g
30%

  Saturated Fat
12g
75%

Carbohydrates
27g
9%

  Sugar
4g
5%

Cholesterol
56mg
19%

Sodium
451mg
20%

Get Enough Of These
Protein
13g
26%

Vitamin C
47mg
57%

Calcium
340mg
34%

Phosphorus
320mg
32%

Potassium
820mg
23%

Vitamin K
23µg
22%

Vitamin B6
0.41mg
21%

Vitamin A
945IU
19%

Vitamin B2
0.28mg
16%

Fiber
3g
13%

Magnesium
50mg
13%

Manganese
0.25mg
12%

Zinc
1mg
12%

Folate
46µg
12%

Copper
0.23mg
11%

Vitamin B3
2mg
11%

Selenium
7µg
10%

Vitamin B1
0.15mg
10%

Vitamin E
1mg
9%

Iron
1mg
8%

Vitamin B5
0.73mg
7%

Vitamin B12
0.42µg
7%

Vitamin D
0.38µg
3%

covered percent of daily need
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