Ingredients: |
Ingredients: 4 med. baking potatoes
3/4 c. evaporated skim milk
1/8 tsp. garlic powder
8 oz. sharp cheddar cheese
8 oz. frozen chopped green chilies, thawed and drained
2 sm. tomatoes, diced
1 can sliced black olives, drained
4 green onions, chopped
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Directions: |
Directions:Wash, but do not dry the potatoes. Pierce each potato with a fork once through the skin at the center. Wrap each potato in a microwave safe paper towel so that several layers of paper towel are placed underneath the potato. Arrange potatoes in the microwave, end to end, in a circle, about 1" apart. Cook on high for 16-20 minutes or until they feel slightly soft. Let stand for 5 minutes.
Meanwhile: Combine evaporated milk and garlic powder in a microwave safe dish. Cover and cook on high 1-1/2 to 2 minutes until milk just begins to boil. Stir in cheese; cover and let stand 1 minute. Stir to combine. Return cheese mixture to microwave on med. power for 2-4 minutes, beating with a wire whisk every 30 seconds, until the sauce is smooth. (Do not allow sauce to boil.) Add green chilies and heat through on med. power for 1-2 minutes.
Prepare the baked potatoes on plates just before serving by piercing the skin with a fork in a criss-cross fashion across the top; press the ends gently toward the center to fluff the meat of the potato. Pour the cheese sauce over the top of the potatoes. Sprinkle tops with tomato, green onions and olives. |
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