Use Mairlyn’s Meatless Chili to pump up the protein in these spuds.
Mexican Jacket Potatoes
Kid Friendly
A quick and easy dinner idea.
To serve four:
4 small baking potatoes – Russets are a great choice
2 cups (500 mL) cooked chili – use Family-Style Meatless Chili
1/2 cup (125 mL) fresh deli salsa, mild, medium, or hot
1/4 cup (60 mL) strong grated cheddar cheese
1/2 cup (125 mL) fresh chopped cilantro, optional
1/2 cup (125 mL) thinly sliced green onions
1/4 cup (60 mL) light sour cream
Hot sauce, if desired
1. Preheat oven to 350 °F (180 °C) or use a microwave.
2. Scrub potatoes well and pierce with a fork.
3. Bake or microwave 4 medium baking potatoes till cooked through. Microwave, approx 12-20 minutes, oven baked 1-1 1/2 hours.
4. Cut each potato in half; gently squeeze the ends together to make the potato open up. You are making a potato receptacle, okay a bowl. Spoon over 1/2 cup (125 mL) of the chili into each potato.
5. Top each with 2 tbsp (30 mL) deli fresh salsa.
6. Sprinkle each with 1 tbsp (15 mL) grated cheese.
7. Sprinkle each with 2 tbsp (30 mL) chopped cilantro and green onion.
8. Spoon each with 1 tbsp (15 mL) sour cream if using. Sprinkle with hot sauce if using. Serve.
Makes 4
One Jacket Potato = to one serving.
One serving contains:
335 Calories, 7.3 g Total Fat, 2.9 g Sat Fat, 0 g Trans Fat, 351 mg Sodium, 57 g Carbs, 9 g Fiber, 6.7 g Sugar, 13 g Protein
Diabetes Food Choice Values Per Serving
3 Carbohydrates, 1/2 Meat and Alternative, 1 Fat
Why Deli Fresh Salsa?
Bottled salsa tends to be very high in sodium, deli not so much. I use Garden Fresh Salsa Jack’s Special Medium heat. There is only 150 mg of sodium per 2 tbsp (30 mL).
Courtesy Mairlyn Smith
http://www.mairlynsmith.com/