Place unpeeled potatoes in a saucepan and cover with water. Turn heat on to high and bring to a boil.
Cover and reduce heat to medium-low. Continue cooking for 20 minutes.
While potatoes cook, grate cheeses and set aside.
Drain off hot water and cover potatoes with cold water. Let stand for 10 minutes.
Spray a baking dish with non-stick cooking spray.
Remove potatoes from water and peel. Cut into slices.
Arrange potato slices in baking pan. Preheat oven to 375 degrees.
Sprinkle grated cheeses over potatoes.
Slice green onion, dice red bell pepper and arrange on top of potatoes.
Bake in oven until cheese is melted.
While potatoes cook, drain and rinse black beans and corn. Heat in a saucepan over medium heat
along with ranch salad dressing and cilantro. Slice green onions as a garnish for
beans and corn and serve with cheesy potatoes topped with salsa and sour cream.
