| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
|
4 |
servings |
INGREDIENTS
| 4 |
md |
Baking potatoes; about 8 ounces each |
| 2 |
md |
Ripe tomatoes; or approx 1+1/4-cups chopped |
| 4 |
oz |
Chopped green chilies (mild or hot); drained |
| 1 |
ts |
Chili powder |
| 1/8 |
ts |
Salt |
| 4 |
oz |
Reduced-fat Cheddar Cheese; or approx 1/2-cup shredded |
INSTRUCTIONS
Preheat oven to 375F.
Pierce potatoes several times with a sharp knife and bake until
tender, about 50 minutes.
While potatoes are baking, in a medium bowl, combine tomatoes,
chilies, chili powder, salt and half of the cheese. Mix well. Make a
lengthwise slit in each baked potato. Squeeze the ends of the
potatoes, making an opening in the top of each one. Divide tomato
mixture evenly and pile into each potato. Divide remaining cheese and
sprinkle on top of each potato.
Place potatoes on a baking sheet and bake 15 minutes, until topping
is hot and cheese has melted.
Makes 4 servings: Each serving provides: 276 Calories; 44 g
Carbohydrate; 12 g Protein; 466 mg Sodium; 5 g Total fat (3 g Sat,
fat) 20 mg Cholesterol (16% cff)
NOTEs - "In a hurry? Here's a Mexican-inspired idea for a quick and
easy potato topper. Add a bowl of son p and a salad, and what could
make a better Sunday supper?"
>mc and tested by Debby Graham to mc-recipe 12/98 >to eat-lf 12/98
Recipe by: Meatless Gourmet by Bobbie Hinman
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on
Dec 28, 1998, converted by MM_Buster v2.0l.
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