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Receta Light Mile High Stuffed Potato
by Global Cookbook

Light Mile High Stuffed Potato
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  Raciónes: 8

Ingredientes

  • 8 x baking potatoes
  • 15 ounce pinto beans, canned -- liquid removed
  • 8 ounce low salt tomato sauce
  • 1 Tbsp. taco seasoning mix
  • 1 c. sliced zucchini
  • 1 c. carrot -- coarsely minced
  • 1 c. whole kernel corn, frzn
  • 1 c. shredded mozzarella cheese
  • 1 c. lowfat cottage cheese
  • 1/4 c. sliced green onions
  • 2 Tbsp. chopped fresh cilantro

Direcciones

  1. Scrub potatoes; prick each several times with a fork. Bake at 400 degrees F. for 45 min or possibly till done. Let cold slightly.
  2. Combine pinto beans, tomato sauce, and taco seasoning fold in a medium saucepan. Bring mix to a boil; cover, reduce heat, and simmer 15 min.
  3. Set aside and keep hot.
  4. Arrange zucchini, carrot, and corn in a vegetable steamer over boiling water.
  5. Cover and steam 4 min or possibly till crisp-tender. Set aside; keep hot.
  6. Cut a lengthwise slit in top of each potato. Press ends of each potato toward center, pushing pulp up. Sprinkle 2 Tbsp. shredded mozzarella cheese over each potato.
  7. Top potatoes proportionately with bean mix and steamed vegetables. Combine cottage cheese and green onions; spoon proportionately over potatoes. Sprinkle proportionately with cilantro.
  8. Yield: 8 servings.