RSSSalsa Baked Potatoes
From EatingWell: January/February 1999 — Subscribe Now!
Salsa, cheese and reduced-fat sour cream make a perfect topping for baked potatoes.
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 Complete 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
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; 6 g protein; 2 g fiber; 144 mg sodium; 769 mg potassium.
Nutrition Bonus: Potassium (22% daily value), Vitamin C (17% dv).
2 Carbohydrate Serving
Exchanges: 2 starch, 1/2 fat
Recipe Categories
- Type of Dish
- Side dish, potato/starch
- Main dish, vegetarian
- Style/Theme
- Vegetarian
- Everyday favorites
- Publication
- January/February 1999
- Health & Diet Considerations
- High potassium
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low calorie
- Diabetes appropriate
- Meal/Course
- Dinner
- Main Ingredient
- Vegetarian, other
- Servings
- 4
- Total Time
- 1 hour or less
- Ease of Preparation
- Easy
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