| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Mexican, Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Baking potatoes, well scrubbed |
| 1 |
md |
Onion, cut in half lengthwise, cut crosswise into thin slices |
| 3 |
tb |
Butter or margarine, melted |
|
|
Salt to taste |
| 1 |
c |
Pace Picante Sauce |
| 1 |
c |
Shredded cheddar cheese, as desired |
INSTRUCTIONS
These impressive and easy-to-prepare "pleated" potatoes are an ideal
accompaniment to all manner of meats, fish and poultry. Thanks to Ruth
Krening of Fort Morgan, Colorado for sharing her recipe.
Cut potatoes crosswise into 1/8" to 1/4" 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'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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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