Title: Potato wedge nachos
 Categories: Snacks, Potato, Mexican, Chili, Jw
      Yield: 4 Servings
 
           Butter, oil [or Pam]
      1 lb Baking potatoes
      1 ts Chili powder
      1 ts Cumin
    1/2 ts Salt
    1/4 ts Cayenne
      1 tb Veg oil; pref. olive  OR
      1 tb Stock
    1/2 c  Cheddar cheese; shredded
      2    Scallions; sliced
      2 tb Cilantro; fresh, chopped
           Salsa
 
  Preheat oven to 475. Butter or oil [or use Pam] a large baking sheet.
  Cut potatoes length-wise 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.