Mexican Couch Potatoes With Salsa Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelMedium
Health IndexHealthyServings4
Ingredients
| Potatoes | 4 Large | |
| Cottage cheese | 1/2 Cup (16 tbs) | |
| Sour cream | 1/2 Cup (16 tbs) | |
| 1/2 cup shredded Monterey | ||
| Jack or Cheddar cheese | ||
| Green onion | 1/4 Cup (16 tbs), chopped | |
| Jalapeno peppers | 1 Tablespoon, chopped | |
| Vegetable oil | 1 Tablespoon (SALSA:) | |
| Onion | 1 , chopped (SALSA:) | |
| Garlic | 1 Clove (5gm), minced (SALSA:) | |
| 1 sweet green pepper, chopped | ||
| Chopped tomatoes | 1 Cup (16 tbs), drained (SALSA:) | |
| 2 tbsp chopped fresh coriander or parsley | ||
| Hot pepper sauce | 1 Dash (SALSA:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Salsa: In 4-cup (1 L) measure, combine oil, onion and garlic; microwave at High for 1 to 2 minutes or until onion is tender, stirring once.
Add green pepper, tomatoes, coriander, hot pepper sauce, and salt and pepper to taste; microwave at High for 4 minutes or until heated through and green pepper is tender, stirring once.
Let cool.
Prick potatoes in several places; arrange in circle 1 inch (2.5 cm) apart on paper towel.
Microwave at High for 10 to 15 minutes or until tender, turning over and rearranging once.
Let stand for 5 minutes.
Cut thin slice from top of each potato and scoop out pulp, leaving 1/4-inch (5 mm) thick shell.
In bowl, mash potato lightly; stir in cottage cheese, sour cream, 1/4 cup (50 mL) of the Monterey Jack, green onion, jalapeno, and salt and pepper to taste.
Spoon evenly into potato shells; arrange in circle on plate.
Sprinkle with remaining cheese; microwave at Medium (50%) for 8 minutes or until heated through, rotating dish once.
Serve with salsa.
Add green pepper, tomatoes, coriander, hot pepper sauce, and salt and pepper to taste; microwave at High for 4 minutes or until heated through and green pepper is tender, stirring once.
Let cool.
Prick potatoes in several places; arrange in circle 1 inch (2.5 cm) apart on paper towel.
Microwave at High for 10 to 15 minutes or until tender, turning over and rearranging once.
Let stand for 5 minutes.
Cut thin slice from top of each potato and scoop out pulp, leaving 1/4-inch (5 mm) thick shell.
In bowl, mash potato lightly; stir in cottage cheese, sour cream, 1/4 cup (50 mL) of the Monterey Jack, green onion, jalapeno, and salt and pepper to taste.
Spoon evenly into potato shells; arrange in circle on plate.
Sprinkle with remaining cheese; microwave at Medium (50%) for 8 minutes or until heated through, rotating dish once.
Serve with salsa.
Chef
