Short Tater

I call this concoction Mexican Potato. Take a baking potato, wash it and pierce it all over with a fork. Microwave it on high until done, turning it over halfway through. Open a can of refried beans and heat them through. Cut cooked potato in half lengthwise, mash it slightly, top with refried beans and shredded cheese and microwave until the cheese melts, about 20 seconds. Top with salsa and chives. This dish goes well with either a tossed salad or steamed broccoli. And you can easily make several potatoes to serve more than one person.

LAUREN KLATSKY

Manhattan Beach

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