Recipe - Potato Wedge Nachos

Butter, oil [or Pam]
1 pound Baking potatoes
1 teaspoon Chili powder
1 teaspoon Cumin
One half teaspoon Salt
One fourth teaspoon Cayenne
1 tablespoon Veg oil; pref. olive OR
1 tablespoon Stock
One half cup Cheddar cheese; shredded
2 Scallions; cut or sliced up
2 tablespoon Cilantro; fresh, chopped
Salsa

Preheat oven to 475. Butter or oil [or use Pam] a large baking sheet. Cut
potatoes lengthwise into 1/2" wedges. Combine chili powder, cumin, salt
and cayenne. In a large bowl toss potato wedges in the spice mixture.
Drizzle with oil [or for less calories a little stock JW] and toss again
to coat well. Place potatoes, cut side down, on baking sheet. Bake, turning
once, until tender and the skins are crisp, about 20 min.

Sprinkle with cheese, scallions and cilantro. Bake until cheese melts,
about 2 min. Serve as is or with salsa. From Women's World Magazine, Oct.
24, 95.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini