Potato nachos
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fresh Idaho potato cut into inch slices Salt to taste (optional) | |
| ¼ | cup | Taco sauce |
| 2 | tablespoons | Chopped green chilies, drained Chopped green onion or sliced pitted ripe olives |
| ⅔ | cup | Shredded Cheddar cheese |
Directions
In microwave-safe pie plate or shallow baking dish arrange potatoes in single layer. Sprinkle lightly with salt; brush with half of the taco sauce. Cover loosely with plastic wrap; cook on High 4 to 5 minutes or until potatoes are tender, rotating dish once. Brush with remaining taco sauce; sprinkle with green onion and cheese. Re-cover; cook on High l/2 to 1 minute or until cheese is melted. Makes 2 snack servings. From the files of Al Rice, North Pole Alaska. Feb 1994