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Kids and Carbs Tex-Mex Potatoes | | This recipe saves time by using a microwave. Serve it as a snack, a side dish or complete meal.
Prep time: 10 minutes
Cooking time: 20-25 minutes
Makes 8 cups (four 2 cup servings) |
| | Ingredients | | 2.5lb | Baking potatoes | 1.3kg | | 1 c. | Fat-free sour cream | 250 ml | | 1 1/2 c. | Low fat refried beans (optional) | 398 ml | | 2 1/2 c. | Mild or medium chunky salsa | 650 ml | | 1 c. | Grated light old cheddar cheese | 250 ml | | 1/2 c. | Grated light Monterey Jack cheese | 125 ml |
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| 1. Wash and pierce potatoes. Leave skins on. Place each potato on a piece of paper towel.
2. Microwave on high for 10-15 minutes or until done.
3. Remove paper towel. With serrated knife, cut potatoes into 1/4 inch (5 mm) slices.
4. Place sliced potatoes in a lightly greased 8x12 inch (3L) microwave-safe baking dish. Pour the sour cream over the potatoes. Top with salsa and grated cheese.
5. Microwave for 4-1/2 minutes at medium-high power. Let sit for 5 minutes and serve. Leftovers keep well in the fridge for up to 2 days. Cooking for just two? Halve the recipe and use an 8x8 inch pan.
To make this a main meal, add heart-healthy Mexican refried beans. Spoon them over the sour cream, top with salsa and cheese, microwave for 5 minutes at medium-high. Let sit 5 minutes and serve. |
| Nutrient Analysis Per Serving | | Protein | 20 grams | | Fat | 8 grams | | Carbohydrate | 72 grams | | Calories | 430 |
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