Tex-Mex Potatoes
Tex-Mex Potatoes

Great for entertaining, as a main dish or a fun appetizer! 

Prep Time & Yield


  • 2.5lb baking potatoes - 1.3kg
  • 1 cup Fat-free sour cream - 250 ml
  • 1 1/2 cup Low fat refried beans (optional) - 398 ml
  • 2 1/2 cup Mild or medium chunk salsa
  • 1 cup Grated light old cheddar cheese - 250 ml
  • 1/2 cup Grated light Monterey Jack cheese - 125 ml
  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.

Nutritional Information

Nutrient Analysis Per Serving


20 grams


8 grams


72 grams



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