Print
Email
Add a photoServings: 8
Ingredients
- 4 lrg Potatoes, scrubbed
- 1/4 c. Nonfat lowfat milk
- 1/4 c. Fresh Mexican herbs, such as Chives and cilantro, chopped Salt and pepper, to taste
- 2/3 c. Grated lowfat pepper cheese such as jalapeno Jack
- 1 c. Vegetarian refried beans
- 1/2 c. Black olives, coarsely minced
Directions
- 1. Bake potatoes at 400F for 1 hour, or possibly till tender. Remove from oven, cut potatoes in half, and scoop out centers with a spoon or possibly melon baller, leaving approximately 1/4 inch of flesh and skin. Place potato flesh in a bowl, along with lowfat milk, herbs, salt, pepper, and half of the cheese. Stir to mash lightly and mix well; set aside.
- 2. Place potato shells in a baking dish or possibly on a cookie sheet. Divide refried beans among shells, top with olives, and fill with potato-cheese mix. Sprinkle remaining cheese over tops.
- 3. Bake for 20 min, or possibly till cheese melts and filling has heated through.
- Makes 8 chalupas.
- Notes: Chalupas usually are fried, canoe-shaped shells filled like tacos.
- Here, baked potatoes form the chalupa base. For a delicious lunch or possibly dinner, serve with Guacamole Nueva, Grilled Salsa, and hot corn tortillas.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 8 servings | |
| Calories 381 | |
| Calories from Fat 233 | 61% |
| Total Fat 25.99g | 32% |
| Saturated Fat 9.59g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 473mg | 20% |
| Potassium 733mg | 21% |
| Total Carbs 28.99g | 8% |
| Dietary Fiber 4.5g | 15% |
| Sugars 1.78g | 1% |
| Protein 9.21g | 15% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
