4 baking potatoes to equal 2.5 lb
1 cup fat free sour cream
1 1/2 cups low fat refried beans, optional
2 1/2 cups mild or medium chunky salsa
1 cup grated light old cheddar cheese
1/2 cup grated light Monterey Jack cheese

Preparation Instructions:

1. Wash and pierce potatoes. Leave skins on. Place each potato on a piece of paper towel.

2. Microwave on high for 10 - 15 minutes or until done.

3. Remove paper towel. With serrated knife, cut potatoes into 1/4 inch slices.

4. Place sliced potatoes in a lightly greased 8 x 12 inch microwave safe baking dish. Pour the sour cream over the potatoes. Top with salsa and grated cheese.

5. Microwave for 4 1/2 minutes at medium high power. Let sit for 5 minutes and serve. Leftovers keep well in the fridge for up to 2 days. Cooking for two? Halve the recipe and use an 8 x 8 pan.

To make this a main meal, add the refried beans. Spoon them over the sour cream, top with salsa and cheese, microwave for 5 minutes at medium high. Let sit for 5 minutes and serve.