5 lg. potatoes-sliced
1/2 cup water
2 Tbsp. butter-cut into cubes
1/2 tsp. each salt and pepper
2 Tbsp. olive or vegetable oil
1/2 cup each of remaining ingredients:
chopped mushrooms
chopped green onions
chopped green bell pepper
shredded Cheddar cheese
shredded Monterrey Jack cheese
sour cream
guacamole
Preheat oven to 350 degrees. Grease a shallow baking dish.
Neatly arrange, overlapping if necessary, potato slices in the baking dish. Add water, dot with butter and sprinkle with salt and pepper. Cover tightly with foil and bake 20 minutes.
While potatoes are baking, heat oil in large skillet and saute mushrooms, onions, and green pepper until softened but not mushy. After the potatoes have baked for 20 minutes, sprinkle the cooked vegetables over them and sprinkle with the cheeses. Continue baking, uncovered, until the cheese is melted, about 10 minutes. Serve with the sour cream and guacamole on the side.
Serves 6 to 8
"Let the sky rain potatoes."-William Shakespeare
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