Potato Ala Picante
Yield
6 servingsPrep
15 minCook
85 minReady
100 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
russet potatoes
well scrubbed |
*
|
| 1 | medium |
onions
cut in half lengthwise, cut crosswise into thin slices |
|
| 3 | tablespoons |
butter
melted |
|
| 1 | x |
salt
to taste |
*
|
| 1 | cup |
pace picante sauce
|
* |
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
russet potatoes
well scrubbed |
*
|
| 1 | medium |
onions
cut in half lengthwise, cut crosswise into thin slices |
|
| 45 | ml |
butter
melted |
|
| 1 | x |
salt
to taste |
*
|
| 237 | ml |
pace picante sauce
|
* |
| 237 | ml |
cheddar cheese
shredded |
|
Directions
Cut potatoes crosswise into ⅛ inch to ¼ inch slices, being careful not to cut all the way through so the potato remains intact.
Place cut side up in a shallow baking dish .
Slip onion slices in between cuts in potato, rounded side up.
Brush or spoon butter evenly over potatoes; sprinkle lightly with salt.
Bake in preheated oven at 425 degrees F 1 hour 15 minutes or until fork tender.
Remove from oven; spoon Pace Picante Sauce evenly over each potato.
Continue baking 10 minutes.
Sprinkle with cheese; return to oven just until cheese is melted.
Serve with additional Pace Picante Sauce.
