Tuesday, June 9, 2009

Nacho Cheese Potato Slices

Nacho Cheese Potato Slices

4 to 6 medium potatoes, peeled, and sliced
1 large onion, chopped
1 green pepper, chopped
1 bunch green onions, chopped
1 cup barbecue sauce
1 cup water
1 teaspoon garlic powder
1 teaspoon parsley flakes
4 tablespoons taco seasoning
1/4 teaspoons black pepper
2 cup grated cheese, cheddar, mozarella or a combination

Peel and slice potatoes. Line cookie sheet with foil. Spray foil with
nonstick spray. In large bowl, combine potatoes, green onions, green
peppers and white onions. Pour onto foil lined pan. In same bowl, mix
barbecue sauce, water and dry spices. Pour over top of potatoes. Bake
in 400F oven for 45 minutes. Turn and separate to ensure even cooking.
Bake an additional 10 minutes or so. Baking time depends on how thick
you slice the spuds. Sprinkle grated cheese on top of cooked potatoes,
and continue cooking until cheese has melted and the edges become
crispy. Let sit for about 4 to 5 minutes before serving to allow the
cheese to set up a bit.


Lissaloo said...

wow, these sound really tasty! My family will love these :)

Anonymous said...

A good story

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.