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Ingredientes
- 12 med potatoes
- 2 c. cooked corn
- 2 x green chiles, minced
- 1 x onion, minced
- 2 Tbsp. butter
- 1/2 c. lowfat milk
- 2 Tbsp. fresh cream
- 2 tsp plain flour salt, to taste
- 2 lrg tomatoes
- 1 c. fresh cream
- 1 c. lowfat milk
- 4 tsp tomato ketchup
- 1 Tbsp. plain flour
- 1/2 tsp chile pwdr
- 2 tsp sugar, (approx.) salt, to taste
- 2 Tbsp. grated cooking cheese
Direcciones
- Preparation Time: 25 min
- Cooking Time: 40 min
- 1. Boil the potatoes with the skin on. Remove the skins and cut each potato into two equal parts. Scoop out the centers.
- 2. Heat the butter and fry the onion for 1 minute.
- 3. Add in the green chiles and fry again for a few seconds. Add in the corn.
- 4. Mix the lowfat milk, cream and flour and add in to the corn mix. Add in salt and mix. Cook for a few min.
- 5. Stuff the potatoes with the corn mix.
- 6. For the sauce, cut the tomatoes into big pcs, add in 1/4 c. of water and cook. When cooked, take out a thick soup by passing through a sieve.
- 7. Add in cream, lowfat milk, tomato ketchup, flour and 1 c. of water.
- 8. Add in the chile pwdr, sugar and salt. Boil till thick.
- 9. Arrange the potatoes on a baking dish, pour the sauce and sprinkle the cheese on top.
- 10. Bake in a warm oven at 450F for 15 to 20 min. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 794g | |
| Recipe makes 4 servings | |
| Calories 675 | |
| Calories from Fat 193 | 29% |
| Total Fat 22.03g | 28% |
| Saturated Fat 13.44g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 229mg | 10% |
| Potassium 2572mg | 73% |
| Total Carbs 106.51g | 28% |
| Dietary Fiber 12.8g | 43% |
| Sugars 15.98g | 11% |
| Protein 17.86g | 29% |
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