1 pound waxy-type potatoes thinly sliced
2 tomatoes chopped
2 scallions minced
1 lrg mild green chile pepper chopped
1 jalapeno pepper seeded and minced
1 teaspoon chili powder
1/2 teaspoon oregano
1 cup grated Irish white cheddar
Arrange the potatoes in a 9 to inch (23-cm) glass pie dish and sprinkle with a splash of water. Cover with vented plastic wrap and microwave on full power until tender, to 6 minutes, rotating the dish midway. Let stand 4 minutes.
If necessary, drain the potatoes. Sprinkle the tomatoes on top of them. Next, sprinkle on the scallions, chilies, jalapenos, chili powder, oregano and cheese and cover with vented plastic wrap.
Microwave on medium power until the cheese has melted, about 3 minutes. Then run it under the broiler until just brown. Serve hot.
Description: "Sliced fingerlings, topped like Nachos."
NOTES : Potatoes are used instead of the traditional fried corn chips. 124 cals, 2g fat, 3g fiber, 3 pts
This idea - nacho topping on a slice of new potato - cries "Prevention!" magazine to me.