Southwestern Spuds

Taste of Home Grand Prize Winners, p. 37

3 medium potatoes

Salt and pepper to taste

1 cup (4 ounces) shredded cheddar cheese

1 cup (4 ounces) shredded pepper Jack cheese

3 green onions, chopped

1 can (2-1/4 ounces) sliced ripe olives, drained

Sour cream and salsa, optional

Shredding your own cheese is both more moist and more fun.

Pierce potatoes; place on a microwave-safe plate. Microwave on high for 6-8 minutes or until almost tender. 

Have a nice ride, potatoes!

Cool slightly; peel and cut into 1/8-in. slices.

Arrange half of the potatoes in a greased microwave-safe 9-in. pie plate. Season with salt and pepper. Sprinkle with half of the cheeses. 

I don't own a pie plate. A big dinner plate did the trick just fine.

Repeat layers. Top with onions and olives.

Microwave, uncovered, for 7-8 minutes or until cheese is melted and potatoes are tender. 

Mine needed a little longer. But then they came out all gooey and delicious and yay!

Serve with sour cream and salsa if desired. 

My Rating: 4/5 "Great, classic flavor combinations. (And you bet your sweet ass I served it with sour cream and salsa!) Be sure you slice the potatoes quite thin: I didn't get them as small as the recipe author said to, and they didn't get as cooked as they could have. But, I mean, come on. Potatoes and melty cheese? Win."