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Salsa Baked Potatoes
Salsa Baked Potatoes
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From: EatingWell Magazine, January/February 1999
Salsa, cheese and reduced-fat sour cream make a perfect topping for baked potatoes.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 large russet potatoes
- ¼ cup prepared salsa
- ¼ cup shredded Monterey Jack cheese
- 4 teaspoons reduced-fat sour cream
Preparation
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Active
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Ready In
- Preheat oven to 400F. Scrub potatoes well and pierce in several places with a fork.
- Bake potatoes directly on the center rack until tender, 45 to 60 minutes. Top each potato with 1 tablespoon salsa, 1 tablespoon Monterey Jack and 1 teaspoon sour cream and serve immediately.
- Per serving: 172 calories; 3 g fat(2 g sat); 2 g fiber; 32 g carbohydrates; 6 g protein; 26 mcg folate; 8 mg cholesterol; 2 g sugars; 0 g added sugars; 151 IU vitamin A; 10 mg vitamin C; 85 mg calcium; 2 mg iron; 168 mg sodium; 767 mg potassium
- Carbohydrate Servings: 2
- Exchanges: 2 starch, ½ fat
