| 1 | Heat oven to 400 degrees. |
| 2 | Place potatoes in shallow 1 ? to 2- quart microwave-safe dish. |
| 3 | Cover with plastic wrap, venting one corner. |
| 4 | Microwave on high 8 minutes until just tender. |
| 5 | Mix in remaining ingredients except potato chips. |
| 6 | Spoon into shallow 2- quart baking dish; level top. |
| 7 | Cover with potato chips. |
| 8 | Bake about 20 minutes until mixture is bubbly and chips are lightly browned. |
| 9 | Note: microwave cooking times are based on a 700-watt microwave. |
| 10 | Adjust cooking times to your own oven. |
| 11 | menu: sliced tomatoes with nonfat french dressing, pineapple rings and orange sherbet |
| 12 | nutritional information per serving: 420 calories; 15 g fat; 15 mg cholesterol; 820 mg sodium; 49 g carbohydrate; 5 g fiber; 24 g protein. |
