Nacho Potato Slices

Serves: 4
Total Calories: 91


2 medium potatoes (about 12 ounces)
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped green peppers
1/4 cup bottled taco, barbecue, or spaghetti sauce
1/3 cup shredded Cheddar cheese


Scrub potatoes. Trim ends. Cut potatoes into 3?8-inch thick slices. In an 8x8x2-inch microwave-safe baking dish, arrange potato slices, putting smaller slices in the center. Sprinkle with green onion and green pepper.

Cover with vented clear plastic wrap. Cook on 100% power (HIGH) for 7–10 minutes or until tender, giving the dish a half-turn once. Drizzle sauce over slices. Sprinkle with shredded cheese. Cook uncovered, for 30–60 seconds more or until cheese is melted.

Editor's Extra: Our friend Dawn gave us a great bell pepper tip. Buy fresh peppers, wash, halve and core, then freeze in Ziploc bags. When a recipe calls for chopped green or red pepper, hammer the pepper right through the bag! Perfect chopped peppers!

Nutritional Facts:

Serves: 4
Total Calories: 91
Calories from Fat: 30

This Nacho Potato Slices recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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