Potato ala picante
6 servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 6 | mediums | Baking potatoes, well scrubbed |
| 1 | medium | Onion, cut in half lengthwise, cut crosswise into thin slices |
| 3 | tablespoons | Butter or margarine, melted |
| Salt to taste | ||
| 1 | cup | Pace Picante Sauce |
| 1 | cup | Shredded cheddar cheese, as desired |
Directions
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 ⅛" to ¼" 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.