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potato fingerling

Nacho Potato Appetizers

2 Colorado Russet variety potatoes, cut into 1/4-inch slices

1/4 cup taco sauce

1/4 cup julienned roasted red pepper

1/4 cup sliced ripe olives

1 1/2 cups shredded cheddar or Monterey Jack cheese

1/4 cup sour cream or yogurt

1/2 cup salsa

Cilantro or Parsley sprigs


Preheat oven to 375 degrees.  Arrange potato slices on greased shallow baking pan.  Brush tops with taco sauce.  Bake 10 minutes or until tender.  Top with peppers, olives and cheese.  Bake 5 minutes longer until cheese is melted.  Garnish with cilantro or parsley.  Serve with sour cream and salsa.  Makes 4 servings.


Variation:  Green Guacamole Nachos

Combine 1 small ripe mashed avocado, 1/4 cup softened pimento cream cheese, 2 tbsps chopped green chiles, 1/8 tsp garlic salt and 1 tsp lime juice.  Use instead of peppers, olives and cheese.


Nutritional Information Per Serving:  Calories 336,- Protein 13.8 g,-Carbohydrates 30.7g, Fat 18g, Cholesterol 51 mg, Sodium 602 mg.