Artichoke Chili Stuffed Potato (Oaks) Recipe
Servings: 6
Ingredients
- 6 x potatoes baked
- 3 ounce nonfat cheddar cheese
- 1/2 c. minced green chilies
- 1/2 c. artichoke hearts minced coarsely
- 1/4 c. lowfat lowfat sour cream
- 1/4 c. salsa
Directions
- 1. Split potatoes in half and remove most of the pulp. Leave just sufficient to help keep the skin intact.
- 2. Set the potato pulp aside.
- 3. Place cheese in food processor and process to grate.
- 4. Add in the potato pulp and process to mix.
- 5. Fold chilies and artichoke hearts into potato mix and fill the potato skins with the finished product.
- 6. Serve the potatoes topped with lowfat sour cream and salsa or possibly let your guests help themselves to toppings.
- TO SERVE: You might set up a bar with assorted toppings like guacamole, minced olives, minced scallions, grated cheese and chile beans. Everyone likes potatoes so let them star at your next party. seafood like it. Since few people eat the recommended two to three servings of fish per week, give this recipe a try and increase your weekly seafood consumption.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 6 servings | |
| Calories 201 | |
| Calories from Fat 59 | 29% |
| Total Fat 6.7g | 8% |
| Saturated Fat 4.12g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 154mg | 6% |
| Potassium 433mg | 12% |
| Total Carbs 29.39g | 8% |
| Dietary Fiber 5.3g | 18% |
| Sugars 1.74g | 1% |
| Protein 6.71g | 11% |
