Salsa Baked Potatoes
From EatingWell: January/February 1999
Salsa, cheese and reduced-fat sour cream make a perfect topping for baked potatoes.
- 4 large russet potatoes
- 1/4 cup prepared salsa
- 1/4 cup shredded Monterey Jack cheese
- 4 teaspoons reduced-fat sour cream
- 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.
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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- January/February 1999