Potato Nachos
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INGREDIENTS
- 1 Fresh Idaho potato cut into
- 2/3 c Cheddar cheese ; shredded
- 2 tb Chopped green chilies,
- 1/4 -inch slices
- 1/4 c Taco sauce
INSTRUCTIONS
In microwave-safe pie plate or shallow baking dish arrange potatoes in single layer. Sprinkle lightly with salt; brush with half of the taco sauce. Cover loosely with plastic wrap; cook on High 4 to 5 minutes or until potatoes are tender, rotating dish once. Brush with remaining taco sauce; sprinkle with green onion and cheese. Re-cover; cook on High l/2 to 1 minute or until cheese is melted. Makes 2 snack 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 (140g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 337 | ||
| Calories from Fat: 226 (67%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 25.1g | 33 % | |
| Saturated Fat 16g | 80 % | |
| Monounsaturated Fat 7.1g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 79.5mg | 24 % | |
| Sodium 990.5mg | 34 % | |
| Potassium 74.2mg | 2 % | |
| Total Carbohydrate 9g | 3 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 9g | ||
| Protein 18.9g | 27 % | |
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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: 337
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