The original recipe (Taste of Home's Quick Cooking) calls for cooking this dish in the microwave, which I actually don't like to do, so I throw it in an oven along with some pork chops.
3 large potatoes
salt and pepper to taste
4 cups shredded cheese, Mexican blend
1 c. sour cream
3 green onions, chopped
1 can (2-1/4 oz) sliced ripe olives, drained
Peel and slice potatoes. Arrange 1/2 of the potatoes across the bottom of a greased 8x8 baking dish. Salt and pepper the potatoes. Sprinkle 1/2 of the cheese across the potatoes. Repeat layers.
Before serving, spread sour cream over the top and garnish with the olives and green onions.
