Mexican-Style Stuffed Potatoes
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Mexican-Style Stuffed Potatoes calories by ingredient
Introduction
Whipped and fluffy potatoes, stuffed with a nice touch of flavour! Great for vegetarians!From the Take-Out Weight Watcher cookbook Whipped and fluffy potatoes, stuffed with a nice touch of flavour! Great for vegetarians!
From the Take-Out Weight Watcher cookbook
Number of Servings: 4
Ingredients
-
2 (3/4-pound) baking potatoes, scrubbed.
6 Tablespoons low-fat sour cream
1/4 cup low-fat milk (1%)
1/4 teaspoon salt
8 drops of hot pepper sauce
4 scallions, chopped
1/4 cup shredded cheddar cheese
1/4 cup prepared salsa
2 Tablespoons chopped fresh cilantro
Tips
Use different types of cheese, like Pepper jack or a pepper cheddar to boost up the spice and flavour.
Russet or similar potatoes are recommended, but i'm sure most types can work; just pay attention to the baking levels.
Avoid using a food processor to whip potatoes as it tends to overmix them, creating an unpleasant gummy taste. Use a spoon for softer potatoes.
Directions
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.