Serves: 6
Total Calories: 221

2 pounds red potatoes small
1/4 cup green chili diced, drained
3 tablespoons Parmesan cheese freshly grated
2 garlic large, crushed
3 tablespoons olive oil
1/4 cup green onion sliced
1 1/2 teaspoons chicken bouillon
3/4 teaspoon cumin ground
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/2 cup half and half
2 tomatoes small firm, sliced 1/4 -inch thick
cilantro or parsley sprigs
green onion Additional sliced

In a large saucepan, cook potatoes in boiling salted water until tender. Drain, cool slightly and peel. Cut in half if large. Slice about 3/8 -inch thick. (You will need about 5 cups.) Arrange slices around outer edge of a greased 1-quart shallow baking dish or 9-inch deep-dish pie plate, overlapping edges, then filling in the center of the dish. Sprinkle chilies and 2 tablespoons of the Parmesan cheese over potatoes.

Preheat oven to 400°. Meanwhile, in a small skillet over medium heat, sauté garlic in hot olive oil until lightly browned discard garlic. Quickly stir in green onions, bouillon granules, cumin, salt and hot pepper sauce, then half-and-half. Bring to a boil, then spoon over potatoes. Arrange tomato slices in a pinwheel design in center of dish. Sprinkle tomatoes with remaining 1 tablespoon Parmesan cheese.

Bake for 25 minutes or until edges are bubbly and potatoes are lightly browned.

Garnish with cilantro and green onions.

Nutritional Facts:

Serves: 6
Total Calories: 221
Calories from Fat: 92

More Recipes from the Potato Lover's Cookbook Cookbook:
Alpine Potato Bake
Bistro-Style Potatoes
Crumb-Coated Potato Patties
Dressed-Up Potatoes
Festive Potatoes Dauphine
German Potato Pancakes
Golden Hash
Green Beans, Potatoes And Bacon
Hacienda Potatoes
Hobo Potatoes
Hungarian-Style Potatoes
No-Curdle Scalloped Potatoes
Oven Potato Puff
Potato Kisses
Potatoes And Peas Deluxe
Potatoes Anna
Quick Oven Fries
Razorback Potatoes
Swiss Potatoes
Tony's Potato Wedges
Twice-Baked Potatoes