Shelly's Recipe

NACHO CHEESE POTATO SLICES

Category: Potatoes

4-6 medium potatoes, peeled, and sliced
1 large onion, chopped
1 green pepper, chopped
1 bunch green onions, chopped
1 cup barbecue sauce and water
1 tsp garlic powder and parsley flakes
4 tbsp taco seasoning
1/4 tsp pepper
2 cups grated cheese (cheddar, mozarella, or combination of)

Peel and slice potatoes. Line cookie sheet with tin foil. Spray foil with non-stick cooking spray. In large bowl, combine potatoes, green onions, green peppers and white onions. Pour onto foil lined pan.

In same bowl, mix barbecue sauce, water, and dry spices. Pour over top of potatoes. Bake at 400 for 45 minutes. Turn and seperate to ensure even cooking. Bake an additional 10 minutes or so. (Baking time depends on how thick you slice the spuds.) Sprinkle grated cheese on top of cooked potatoes, and continue cooking until cheese has melted and the edges become crispy. Let sit for about 4-5 minutes before serving to allow the cheese to set up a bit.