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1 1/2 pounds small white potatoes
1 (4 1/2-ounce) can diced mild green chiles
1/2 cup fat-free sour cream
1/3 cup low-fat pepper jack cheese
1 teaspoon ground cumin
1/4 teaspoon salt
1 medium tomato, chopped
Instructions
1 (4 1/2-ounce) can diced mild green chiles
1/2 cup fat-free sour cream
1/3 cup low-fat pepper jack cheese
1 teaspoon ground cumin
1/4 teaspoon salt
1 medium tomato, chopped
1. Place potatoes in a microwave-safe baking dish. Cover with a lid or plastic wrap. (If using plastic wrap, poke a small hole in the plastic).
2. Microwave on HIGH 8 minutes or until potatoes are tender with pierced with a fork.
3. Transfer potatoes to a large bowl. Add chiles, sour cream, cheese, cumin and salt. Mash with a potato masher or a mixer at medium speed until fairly creamy. Stir in tomato. Serves 4.
Recipe by Bruce Weinstein and Mark Scarbrough for the United States Potato Board.
For more potato recipes, go to healthypotato.com
Nutritional Information
2. Microwave on HIGH 8 minutes or until potatoes are tender with pierced with a fork.
3. Transfer potatoes to a large bowl. Add chiles, sour cream, cheese, cumin and salt. Mash with a potato masher or a mixer at medium speed until fairly creamy. Stir in tomato. Serves 4.
Recipe by Bruce Weinstein and Mark Scarbrough for the United States Potato Board.
For more potato recipes, go to healthypotato.com
Per serving: 243 calories, 2g fat, 10g prot., 47g carbs., 3g fiber, 285mg sodium.
