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.

Ingredients 4 servings

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  • 4 large russet potatoes
  • 1/4 cup prepared salsa
  • 1/4 cup shredded Monterey Jack cheese
  • 4 teaspoons reduced-fat sour cream

Preparation

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  1. Preheat oven to 400F. Scrub potatoes well and pierce in several places with a fork.
  2. 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.

Nutrition information

  • 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
  • Nutrition Bonus: Potassium (22% daily value), Vitamin C (17% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1/2 fat

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