Light Mexican Stuffed Potatoes
Light Mexican Stuffed Potatoes is an moderately easy dinner. Made with 4 medium baking potatoes, 1 (8 oz.) plain low-fat yogurt, 1/4 c. skim milk, 1/8 tsp. pepper and 1 (4 oz.) green chilies, drained and chopped, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
🔗 Recipe adapted from RecipeNLG-Full
Wash potatoes; prick several times with fork.
Bake at 400° for 1 hour or until done.
Let cool.
Cut in half; scoop out. Combine pulp, yogurt, milk and pepper.
Mash until light and fluffy.
Stir chiles, pimentos, olives and half of Cheddar cheese into potato mixture.
Stuff shells with potato mixture.
Place on ungreased baking sheet.
Bake at 375° for 10 minutes.
Sprinkle with cheese and bake 2 more minutes.
Contains 113 calories per half and 2.2 grams fat.
🍷 Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
💬 Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment