Mexican Baked Potato Skins Recipe

Name: Mexican Baked Potato Skins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large baking potatoes; 1 Tbsp. margarine; 1/2 c. minced green onions; 2 tsp. chili powder; 1/4 tsp. pepper; 1/4 c. minced cilantro; 1 c. diced sweet red pepper; 1 1/2 c. whole kernel corn; 1/4 tsp. salt; 1/2 c. nonfat sour cream; 2 c. low-fat Cheddar cheese

Servings: persons

4 large baking potatoes
1 Tbsp. margarine
1/2 c. minced green onions
2 tsp. chili powder
1/4 tsp. pepper
1/4 c. minced cilantro
1 c. diced sweet red pepper
1 1/2 c. whole kernel corn
1/4 tsp. salt
1/2 c. nonfat sour cream
2 c. low-fat Cheddar cheese

1
Bake potatoes until done.
2
Coat a large nonstick skillet with vegetable cooking spray.
3
Add margarine.
4
Place over medium-high heat until melted.
5
Add red pepper and green onions; saute until tender.
6
Stir in corn, chili powder, salt and pepper.
7
Saute until tender.
8
Remove from heat and let cool.
9
Stir in sour cream and cilantro; set aside.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large baking potatoes, 1 Tbsp. margarine, 1/2 c. minced green onions, 2 tsp. chili powder, and more.

Yes, Mexican Baked Potato Skins falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Baked Potato Skins

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