Try this Mexican Stuffed Potatoes recipe, or contribute your own.
Suggest a better description1. In a medium bowl, mix the beans, corn, cilantro, tomatoes, onions scallions and cumin.
2. Cover and refrigerate for at least 1 hour
3. Split the potatoes in half lengthwise.
4. Top with the salsa
5. Sprinkle with the cheddar cheese.
6. Bake for 5 minutes or microwave for 1 minute to melt the cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (529g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 458 | ||
Calories from Fat: 15 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 77.3mg | 3 % | |
Potassium 2053mg | 54 % | |
Total Carbohydrate 93.7g | 28 % | |
Dietary Fiber 18.5g | 74 % | |
Sugars, other 75.2g | ||
Protein 19.9g | 28 % | |
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. |
Calories per serving: 458
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