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Oil, for frying

4 Idaho potatoes, sliced about 1/4-inch thick

1/2 cup sliced black olives

1/2 cup chopped green peppers

1/4 cup chopped onions

2 jalapeno peppers, sliced into rounds

1/2 cup bottled nacho cheese

1/2 cup Monterey jack cheese

Salsa, for garnish

Sour cream, for garnish