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Ingredientes
- 4 med russet baking potatoes baked, cooled
- 2 Tbsp. vegetable oil - (to 3)
- 1 c. finely-minced onion
- 1/2 tsp paprika or possibly mild chili pwdr
- 1/2 c. prepared salsa
- 1/3 c. low-fat lowfat sour cream
- 1/4 c. sliced pickled jalapeno peppers - (to 1/3) liquid removed
- 1 c. grated pepper Jack cheese - (to 1 1/2)
Direcciones
- Preheat oven to 400 degrees. Cut potatoes into large, bite-size pcs, and set aside.
- In large, ovenproof skillet, heat 2 Tbsp. oil over medium heat. Add in onion, and cook, stirring often, till softened, 5 min. Add in remaining oil and potatoes, and cook, stirring often, till heated through, about 5 min. Season with salt to taste. Sprinkle with paprika and cook, stirring often, 1 minute. Remove pan from heat.
- Spoon salsa, then lowfat sour cream, over potatoes. Sprinkle with jalapenos and cheese. Bake potatoes in skillet till cheese is melted, 5 to 7 min. Serve right from skillet.
- This recipe yields 6 servings.
- Comments: If you do not care for the heat of pickled jalapenos, substitute any kind of finely minced pepper you like. You can remove as much of the skins as you like just before slicing the potatoes. Bake the potatoes the evening before you need them.
- Description: "This is a spiffed up, Tex-Mex version of home fries, complete with jalapeno peppers, your favorite salsa, lowfat sour cream and pepper Jack cheese."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 6 servings | |
| Calories 196 | |
| Calories from Fat 64 | 33% |
| Total Fat 7.27g | 9% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.12g | |
| Cholesterol 7mg | 2% |
| Sodium 142mg | 6% |
| Potassium 715mg | 20% |
| Total Carbs 30.28g | 8% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.74g | 2% |
| Protein 3.96g | 6% |
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