These Nacho-Style Skillet Potatoes have everything you'd expect, right down to the sour cream. But you might be surprised at how quick they are to make!
What You Need
Original recipe yields 6 servings
2 Tbsp. oil, divided
1-1/2 lb. cooked red or new potatoes, sliced 1/4 inch thick, divided
1 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
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Let's 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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.