Mexican Stuffed Potato Recipe - Cooking Index
Mexican Stuffed Potato Recipe - Cooking Index
| 1 | Baking potato (large) | |
| 4 oz | 113g | Lean ground beef |
| 4 tablespoons | 60ml | Nonfat sour cream |
| 1 tablespoon | 15ml | Mild salsa |
| 2 tablespoons | 30ml | Chopped green onion |
Bake or microwave the potato so it is soft and ready to eat. Brown the ground beef in a large nonstick skillet until the beef is no longer pink, about 5 minutes.
Cut the potato in half lengthwise and scoop out the insides. Mix the beef with 2 tablespoon sour cream. Mash the inside of the potato with the beef-sour cream mixture.
Stuff the mixture back into the potato shell. Top with the remaining sour cream, salsa, and green onion.
This recipe yields 1 serving. Serving size: 1 potato.
Exchanges Per Serving: 3 Medium-Fat Meat, 3 Starch, 1 Vegetable.
Nutrition Facts: Calories 487; Calories from Fat 144; Total Fat 16g; Cholesterol 75mg; Sodium 200mg; Carbohydrate 56g; Dietary Fiber 5g; Protein 29g.
Source:
American Diabetes Association at http://www.diabetes.org
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