INGREDIENTS
2.5 lb | Baking potatoes | 1.3 kg |
1 cup | Fat-free sour cream | 250 ml |
1 1/2 cup | Low fat refried beans (optional) | 398 ml |
2 1/2 cup | Mild or medium chunk salsa | |
1 cup | Grated light old cheddar cheese | 250 ml |
1/2 cup | Grated light Monterey Jack cheese | 125 ml |
INSTRUCTIONS
1. Wash and pierce potatoes. Leave skins on. Place each potato on a piece of paper towel.
2. Microwave on high for 10-15 minutes or until done.
3. Remove paper towel. With serrated knife, cut potatoes into 1/4 inch (5 mm) slices.
4. Place sliced potatoes in a lightly greased 8x12 inch (3L) microwave-safe baking dish. Pour the sour cream over the potatoes. Top with salsa and grated cheese.
5. Microwave for 4-1/2 minutes at medium-high power. Let sit for 5 minutes and serve.
Leftovers keep well in the fridge for up to 2 days.
Cooking for just two? Halve the recipe and use an 8x8 inch pan.
To make this a main meal, add heart-healthy Mexican refried beans. Spoon them over the sour cream, top with salsa and cheese, microwave for 5 minutes at medium-high. Let sit 5 minutes and serve
NUTRITIONAL INFORMATION
Nutrient Analysis Per Serving:
RECIPE CREDIT PEI Potato Board