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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Instead of a fried corn chalupas, this recipe uses potato skins. It's a croiss between a Mexican stuffed potato and a chalupa that lets you scratch that itch for Mexican without sacrificing nutrition. Ingredients:
4 large potatoes |
1/4 cup nonfat milk |
1/4 cup minced fresh herb, such as chives, cilantro, sage, oregano |
salt and pepper |
2/3 cup shredded low-fat monterey jack pepper cheese |
1 cup vegetarian refried beans |
3 drops hot sauce |
1/2 cup chopped green chili (optional) |
Directions:
1. Scrub and oil the potatoes, then bake the potatoes at 400 derees until done. (You want a crisp skin, so definitely oil them, and don't wrap in foil.) Cut into halves lengthwise and scoop out the flesh with a spoon, leaving a 1/4-inch shell.
2. Combine the potato flesh, milk, herbs, salt and pepper and half of the cheese in a bowl.
3. Arrange the potato chalupas in a baking dish. Divide the refried beans, chilies among the shells. Fill with potato mixture, Top with remaining cheese. Bake 20 minutes until heated through.
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