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Ingredientes
- 3 med. baked potatoes
- 2 tbsp. lowfat sour cream
- 2 tbsp. butter
- 1/4 teaspoon each salt & pepper
- Dash Tabasco (opt.)
- 7 ounce. can Mexicorn with peppers
- 1/4 c. shredded Jack cheese
- 1/4 c. shredded cheddar cheese
- 1/8 teaspoon paprika
- 1/4 teaspoon chili pwdr
- 1/4 teaspoon finely chopped onion
Direcciones
- Cut potatoes (baked) in half and scoop out into a bowl. Mash potatoes with lowfat sour cream, butter, salt, pepper and Tabasco. Stir in Mexicorn, onion, chili pwdr and cheddar cheese. Refill shells with mix. Top with Jack cheese and paprika. Bake 15 min at 350 degrees.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 2 servings | |
| Calories 411 | |
| Calories from Fat 204 | 50% |
| Total Fat 23.14g | 29% |
| Saturated Fat 14.47g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 572mg | 24% |
| Potassium 561mg | 16% |
| Total Carbs 41.29g | 11% |
| Dietary Fiber 7.1g | 24% |
| Sugars 1.85g | 1% |
| Protein 11.12g | 18% |
