Potato Nachos (microwave)
"A hearty snack for two or three. This is not an "eat with your fingers" type of nachos. You definitely need a fork for this one!"
- Ready In:
- 12mins
- Ingredients:
- 5
- Serves:
-
3
ingredients
- 2 large baking potatoes
- 1⁄2 cup taco sauce
- 2 tablespoons diced green chilies
- 3⁄4 cup shredded Mexican blend cheese
- 1 (2 1/4 ounce) can sliced ripe olives, drained
directions
- Slice poatoes into 1/4 inch slices (Do not peel).
- Spray a 9 inch microwave safe pie plate with no-stick cooking spray.
- Arrange potato slices in pan, slightly overlapping slices so that all fit.
- Drizzle taco sauce over the potatoes, spreading to cover evenly.
- Cover with plastic wrap, and microwave at full power on high for 5 minutes.
- Remove from oven and test for doneness with a fork.
- If not completely tender, microwave for another minute or two until tender.
- Sprinkle diced green chiles evenly over potatoes, then top with cheese.
- Sprinkle olives evenly over top.
- Microwave uncovered for 2 minutes at 50% power or until cheese is melted.
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Reviews
-
Very good potatoes. My microwave took 8 minutes to cook to desired doneness and 1 minute on 50% power to melt the cheese. Served with sour cream because we always have it with nachos. Will make this one again.
RECIPE SUBMITTED BY
Ginny Sue
United States
“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter.
I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week
Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner.
During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly.
I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture.
DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
