These potato nachos are full of fiber and flavor and make an inexpensive and quick side dish or can be turned into a non-meat main dish by adding canned beans and increasing the amount of potatoes and other ingredients.

Ingredients:

• 1 large potato, unpeeled & thinly sliced
• 1/4 to 1/2 cup taco sauce or salsa
• 2 tablespoons canned chopped green chilies, drained
• 1/2 cup reduced fat shredded cheddar cheese
• 1/2 cup chopped green onions
• (Optional)1 tablespoon Laura Lynn Sour Cream (regular, non-fat or reduced fat)
• (Optional) 1/3 to 1/2 cup drained & rinsed canned black beans

Directions:

1. Arrange potato slices on a microwave-safe plate or shallow baking dish. Brush with half the taco sauce (or salsa). Cover with microwaveable plastic wrap and microwave on HIGH for 4 to 5 minutes or until potatoes are tender, rotate plate after first 2 minutes.

2. Brush potato slices with remaining taco sauce (or salsa). Sprinkle with green chilies, green onions and cheese. (Note: If making as a main dish add black beans). Cover and microwave on HIGH for 30 seconds to 1 minute or until cheese is melted.

3. Top with dollop of sour cream and enjoy!