Salsa Baked Potatoes

From EatingWell: January/February 1999

Salsa, cheese and reduced-fat sour cream make a perfect topping for baked potatoes.

Salsa Baked Potatoes Recipe

Makes: 4 servings

Active Time: 10 minutes

Total Time: 1 hour

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

Preheat oven to 400ºF. 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.

Nutrition

Per serving: 172 calories; 3 g fat ( 2 g sat , 1 g mono ); 8 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 6 g protein; 2 g fiber; 144 mg sodium; 769 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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Recipe Categories

Type of Dish: Side dish, potato/starch; Main dish, vegetarian

Ethnic/Regional: American; Mexican; Southwest

Ease of Preparation: Easy

Total Time: 1 hour or less

Health & Diet Considerations: Diabetes appropriate; Low calorie; Low cholesterol; Low saturated fat; Low sodium; Heart healthy; Healthy weight; High potassium

Servings: 4

Main Ingredient: Vegetarian, other

Preparation/ Technique: Bake

Meal/Course: Dinner

Season: Spring; Summer; Fall; Winter

Style/Theme: Everyday favorites; Vegetarian

Publication: January/February 1999

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