| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Tex-Mex |
Potatoes, Tex-mex, Luncheon |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Idaho baking potatoes; baked |
| 1/2 |
c |
Prepared salsa |
| 1/4 |
c |
Shredded low-fat monterey jack cheese |
| 1 |
tb |
Chopped fresh cilantro |
INSTRUCTIONS
1. Cut baked potatoes in half lengthwise, cutting almost to base of potato.
Mash slightly with fork, leaving in skins.
2. Spoon salsa over each potato, dividing evenly. Top with cheese and
cilantro.
Makes 4 servings. Preparation time: About 15 minutes.
Per serving: About 169 cal, 6 g pro, 33 g car, 2 g fat, 9% cal from fat, 4
mg cholesterol, 307 mg sod, 4 g fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Low-Fat Meals, Woman's Day, 4/96
Posted to MC-Recipe Digest V1 #897 by 4paws@netrax.net (Shermeyer-Gail) on
Nov 09, 1997
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