Mix onion, lemon juice, 1/2 tsp. salt and the red pepper; cover and reserve.
Heat 1" salted water (1 tsp. salt to 1 cup water) to boiling. Add potatoes. Heat to boiling; reduce heat. Cover and cook till tender, 20 to 25 minutes; drain and cool. Pare potatoes; cut into fourths. Heat cream cheese, half and half, chilies, 1/4 tsp. salt and the turmeric over low heat, stirring frequently, till mixture is smooth, 10 to 12 minutes. Arrange potatoes on lettuce leaves. Spoon cheese mixture over potatoes. Drain onion; arrange on cheese and potatoes.
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|Serving Size: 1 Serving (240g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 159 (56%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||24 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 139.2mg||43 %|
|Sodium 224.1mg||8 %|
|Potassium 651.6mg||17 %|
|Total Carbohydrate 25.3g||7 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 22g|
|Protein 8.3g||12 %|
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Calories per serving: 286
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