Chili-Cheese Potatoes
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INGREDIENTS
- 1/3 c Green Pepper ; Chopped
- 1 cn (l5 ounces) chili with
- 1 tb Canned chopped Jalapeno
- 1 tb Vegetable oil
- 1/3 c Onions ; chopped
- 1 c Cheddar cheese ; shredded
- 3 Fresh Idaho potatoes,
- 1/3 c Sour cream
INSTRUCTIONS
In 2-quart microwave-safe casserole combine onion, green pepper, Jalapeno pepper and oil. Cover loosely with plastic wrap; cook on High 3 to 4 minutes or until onion is tender. Stir in chili. Re-cover; cook on High 3 to 4 minutes or until heated through, stirring once. Cut potatoes in half lengthwise; arrange on microwave-safe platter. Spoon on chili mixture; sprinkle with cheese. Cook on High 1 to 2 minutes or until cheese starts to melt. Top with sour cream and green onion. Makes 3 servings. From the files of Al Rice, North Pole Alaska. Feb 1994
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (256g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 672 | ||
| Calories from Fat: 521 (78%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 57.9g | 77 % | |
| Saturated Fat 31.1g | 155 % | |
| Monounsaturated Fat 19.3g | ||
| Polyunsanturated Fat 4.1g | ||
| Cholesterol 148.3mg | 46 % | |
| Sodium 750.1mg | 26 % | |
| Potassium 311.1mg | 8 % | |
| Total Carbohydrate 9.2g | 3 % | |
| Dietary Fiber 1.3g | 5 % | |
| Sugars, other 7.8g | ||
| Protein 30.1g | 43 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 672
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