Southwestern Spuds

Southwestern Spuds

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

Pierce potatoes; place on a microwave-safe plate. Microwave on high for 8-10 minutes or till almost tender. Cool slightly; peel and cut into 1/8-inch thick slices.

Arrange half of the potatoes in a greased microwave-safe pie plate. Season with salt and pepper. Sprinkle with half of the cheeses. Repeat layers. Top with onions and olives.

Microwave, uncovered, for 10 minutes or till cheese is melted and potatoes are tender. Serve with sour cream and salsa if desired.

Yield: 4-6 servings.