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Serves 6 - 8

Ingredients:

• 5-6 small MountainKing® Russet potatoes (Butter Golds can be used as well), washed, not peeled, and sliced crosswise about 1/4'' thick (slices should barely fit between the tines of a fork). Let slices sit in cold water while preparing the rest of the recipe.
• 2 egg whites, lightly beaten
• 1 or 2 nonstick baking sheets
• Aerosol cooking spray
• Your favorite seasoned salt blend, or salt and pepper

Topping Ingredients:

• 1 cup canned refried beans
• 2 cups shredded rotisserie chicken (or any leftover cooked chicken, without skin).
  1 1/2 cups grated Monterey Jack or Cheddar Cheese
• Any or all of the following garnishes
• Salsa
• Guacamole
• Sour cream
• Sliced canned black olives

Directions:

1. Preheat oven to 450ƒF. Drain potatoes and pat them dry with paper towels.
Spray baking sheet(s) with cooking spray.
2. Place egg whites in large mixing bowl. Add potatoes and toss them well to coat.
3. Spread potatoes on sheet(s), shaking off excess egg white.
4. Spray tops of potatoes lightly with cooking spray.
5. Bake approximately 13-15 minutes. Use tongs or a spatula to turn the potato slices over after 10 minutes. Note: The potatoes may be baked in batches. However, if you are baking 2 sheets at on time, switch the positions of the 2 sheets midway through cooking time to ensure even doneness.
6. Remove potatoes from oven, leaving them on the baking sheets. Spread each one with a teaspoon or two or of refried beans, then top them with shredded chicken and finally, the grated cheese.
7. A few minutes before serving time, return nachos to the oven and heat 3-4 minutes until cheese is bubbling. Remove from oven, let cool for a minute, and use a spatula to place the nachos onto a serving tray. Top them with any combination of the listed garnishes, or serve them on the side. Remember to provide plenty of napkins!