Tex-Mex Potatoes
Great for entertaining, as a main dish or a fun appetizer!
Prep Time & Yield
Serves: 4-6
Prep Time: 20 minutes
Ingredients
| 2.5 lbs. | PEI Baking Potatoes |
| 1 Cup | Fat-free Sour Cream |
| 1 & 1/2 Cups | Low-fat Refried Beans (optional) |
| 2 & 1/2 Cups | Mild or Medium Chunk Salsa |
| 1 Cup | Old Cheddar Cheese, grated |
| 1/2 Cup | Monterey Jack Cheese, grated |
Directions
- Wash and pierce potatoes. Leave skins on. Place each potato on a piece of paper towel.
- Microwave on high for 10-15 minutes or until done.
- Remove paper towel. With serrated knife, cut potatoes into 1/4 inch (5 mm) slices.
- 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.
- 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.
CHEF'S TIP:
- Cooking for 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.
Nutritional Information
|
Nutrient Analysis Per Serving |
|
|
Protein |
20 grams |
|
Fat |
8 grams |
|
Carbohydrate |
72 grams |
|
Calories |
430 |