Island Family Farm
RECIPE DETAILS
Tex-Mex Potatoes

INGREDIENTS

2.5 lbBaking potatoes1.3 kg
1 cupFat-free sour cream250 ml
1 1/2 cupLow fat refried beans (optional)398 ml
2 1/2 cupMild or medium chunk salsa
1 cupGrated light old cheddar cheese250 ml
1/2 cupGrated light Monterey Jack cheese125 ml

INSTRUCTIONS

1. Wash and pierce potatoes. Leave skins on. Place each potato on a piece of paper towel.

2. Microwave on high for 10-15 minutes or until done.

3. Remove paper towel. With serrated knife, cut potatoes into 1/4 inch (5 mm) slices.

4. Place sliced potatoes in a lightly greased 8x12 inch (3L) microwave-safe baking dish. Pour the sour cream over the potatoes. Top with salsa and grated cheese.

5. Microwave for 4-1/2 minutes at medium-high power. Let sit for 5 minutes and serve.

Leftovers keep well in the fridge for up to 2 days.

Cooking for just two? Halve the recipe and use an 8x8 inch pan.

To make this a main meal, add heart-healthy Mexican refried beans. Spoon them over the sour cream, top with salsa and cheese, microwave for 5 minutes at medium-high. Let sit 5 minutes and serve

NUTRITIONAL INFORMATION

Nutrient Analysis Per Serving:

  • Protein: 20 grams
  • Fat: 8 grams
  • Carbohydrate: 72 grams
  • Calories: 430

RECIPE CREDIT  PEI Potato Board

China Point Road
PEI, Canada

902.394.2909
info@murphypotatoes.com
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