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:
covered percent of daily need
