Salads & sides

Nacho-Style Skillet Potatoes

rate it now!

photo by:kraft

time

prep:

10 min

total:

31 min

servings

total:

6 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

Tbsp. oil, divided

1-1/2

lb. cooked red or new potatoes, sliced 1/4 inch thick, divided

can (15 oz.) black beans, drained

1-1/2

cups KRAFT Mexican Style Finely Shredded Four Cheese

1/2

cup mild jalapeño pepper nacho slices, drained

1/4

cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT 1 Tbsp. oil in large skillet. Add potatoes in single layer in batches; cook 4 min on each side or until browned on both sides. Remove potatoes from skillet; cover to keep warm. Repeat with remaining oil and potatoes.

RETURN all potatoes to skillet; top with beans and cheese. Cover; cook 5 min. or until beans are heated through and cheese is melted.

TOP with peppers and sour cream.

Kraft Kitchens Tips

Healthy Living

Save 40 calories and 5 grams of fat per serving by preparing with KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese and BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream.

How to Cook the Potatoes

Place potatoes in large saucepan. Add enough water to cover potatoes by 2 inches. Bring to boil; simmer on medium-low heat 15 min. or just until potatoes are tender. Drain potatoes, then refrigerate until ready to slice and use as directed.

Serving Suggestion

Serve this cheesy potato dish as a fun vegetable side dish or tasty appetizer. And as a bonus, it's sure to appeal to both kids and adults alike.