1 large Idaho Potato,unpeeled and thinly sliced
1/4 teaspoon salt
1/4 cup taco sauce *
2 tbs. canned chopped green chilies, drained
3/4 cup (3 ounces) 4% less fat shredded Cheddar cheese
*salsa can be substituted for taco sauce
Arrange potato slices in a microwave safe pie plate or shallow baking dish. Sprinkle slices with salt; brush with half of taco sauce. Cover with microwaveable plastic wrap; microwave at HIGH 4 to 5 minutes, or until potatoes are tender, rotating pie plate a half-turn after 2 minutes.
Brush potato slices with remaining taco sauce. Sprinkle with green chilies, green onions and cheese.
Cover and microwave at HIGH 30 seconds or 1 minute,or until cheese melts.
3 large potatoes -- diced
1/4 cup vegetable broth
1 cup onion -- chopped
1 cup green pepper -- chopped
1 cup red pepper -- chopped
1 cup corn kernels
1 tsp. thyme
1/2 tsp. tarragon
salt & pepper -- to taste
oil or margarine
Parboil diced potatoes until tender, drain. In a large skillet, combine stock, onion, and peppers. Cook over medium heat about 5 minutes. Add corn, cook a few more mins. Add vegetables to potatoes
and toss with thyme, tarragon, salt & pepper . Wipe out skillet and heat oil or margarine. Add potato mixture to skillet and cook until potatoes being to turn golden.