As an alternative to traditional nachos, the potatoes add a tasty gluten-free base for the nacho toppings. This appetizer is one of our offerings for receptions.
Potato Nachos: An awesome appetizer recipe from Lookout Point
By Kristie RossetServings: 12
Ingredients:
- 8 medium size red potatoes
- 1 envelope ranch salad dressing mix (or substitute Mediterranean Sea Salt for GF option)
- 1 jar (12 ounces) sliced jalapeno peppers
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 6 chopped green onions
- 1 jar sliced black olives
Instructions:
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Place potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, cover and cook for 15 minutes or just until tender. Do not overcook. Drain and cool.
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Cut potatoes into 1/4 inch thick slices. Place in a single layer on two parchment-lined baking pans (10 x 15 inches).
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Sprinkle the ranch dressing on each potato slice. Top with cheddar cheese, Monterey Jack cheese and jalapeno slices (one or two per potato).
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Bake uncovered at 350 degrees for 10 to 12 minutes, or until cheese is melted. To serve, top with a small dollop of sour cream and an olive slice. Sprinkle chopped onions over the nachos.