Serves: 4
Total Calories: 91
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!
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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