Southwestern New Potatoes Recipe

Summary

Difficulty LevelMediumHealth IndexJust Enjoy
Servings4Cuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

 Round red potatoes1 1⁄2 Pound (15 Small)
 Non-fat sour cream1⁄2 Cup (8 tbs)
 Canned chopped green chilies2 Tablespoon
 Diced pimiento1 Tablespoon
 Ground cumin1 Teaspoon
 Salt1⁄4 Teaspoon
 Ground red pepper1⁄8 Teaspoon

Nutrition Facts

Serving size

Calories 177 Calories from Fat 40

% Daily Value*

Total Fat 4 g6.9%

Saturated Fat 2.6 g12.8%

Trans Fat 0 g

Cholesterol 10.1 mg

Sodium 192.7 mg8%

Total Carbohydrates 30 g10.1%

Dietary Fiber 3.1 g12.4%

Sugars 1.9 g

Protein 5 g10.7%

Vitamin A 3.9% Vitamin C 29.3%

Calcium 6.7% Iron 9.4%

*Based on a 2000 Calorie diet

Directions

1. Arrange potatoes in a vegetable steamer over boiling water. Cover and steam 15 to 20 minutes or until tender. Remove from steamer; let cool.
2. Scoop out centers of potatoes with a melon-ball scoop or small spoon; set aside potato shells.
3. Mash potato pulp at medium speed of an electric mixer until smooth. Stir in sour cream and remaining ingredients. Spoon or pipe evenly into potato shells, using a decorating bag fitted with a large round tip.
4. Place stuffed potatoes on a baking sheet. Bake at 425° for 10 to 15 minutes or until thoroughly heated.
Quantcast