Mexican-Style Stuffed Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 (3/4-pound) baking potatoes, scrubbed.6 Tablespoons low-fat sour cream1/4 cup low-fat milk (1%)1/4 teaspoon salt8 drops of hot pepper sauce 4 scallions, chopped1/4 cup shredded cheddar cheese1/4 cup prepared salsa2 Tablespoons chopped fresh cilantro
1. preheat oven to 425F. Place the potatoes on the middle oven rack and bake until fork-tender, 45-55 minutes. Leave the oven on.
2. Cut the potatoes lengthwise in half. Scoop out the pulp into a medium bowl, leaving 1/2 inch border attached to the skin. Reserve the shells. With an electric mixer (or just mix well with spoon) on medium speed, beat the potato pulp, sour cream, milk, salt, and hot sauce until smooth and creamy. Stir in the scallions.
3. Spoon the potato mixture back into the shells and sprinkle with the cheddar. Place on small baking sheet. Bake until the filling is hot and the cheese is melted, about 10 minutes. Top with salsa and cilantro.
Serving Size: 4 - half potatoes, stuffed and topped with cheese and salsa
Number of Servings: 4
Recipe submitted by SparkPeople user JENNIAUN.
2. Cut the potatoes lengthwise in half. Scoop out the pulp into a medium bowl, leaving 1/2 inch border attached to the skin. Reserve the shells. With an electric mixer (or just mix well with spoon) on medium speed, beat the potato pulp, sour cream, milk, salt, and hot sauce until smooth and creamy. Stir in the scallions.
3. Spoon the potato mixture back into the shells and sprinkle with the cheddar. Place on small baking sheet. Bake until the filling is hot and the cheese is melted, about 10 minutes. Top with salsa and cilantro.
Serving Size: 4 - half potatoes, stuffed and topped with cheese and salsa
Number of Servings: 4
Recipe submitted by SparkPeople user JENNIAUN.
Nutritional Info Amount Per Serving
- Calories: 234.7
- Total Fat: 7.7 g
- Cholesterol: 24.4 mg
- Sodium: 273.3 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 3.4 g
- Protein: 8.5 g
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