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Ready In:
25 minutes
Serves: 6
Don’t peel the potato skins. They add fiber and vitamins!
What you'll need
microwave safe dish and cover
Measuring spoons
Measuring cups
Potato masher
Large bowl
Cutting board
Sharp knife
Microwave
Spatula or spoon
Ingredients
Serves 6
2 pounds Russet Potatoes
1 cup Pico De Gallo
1/2 cup Shredded Cheese reduced-fat Mexican blend
3 tablespoons Sour Cream light
1/2 teaspoon Salt
4 ounces Green Chili Peppers diced, drained
2 Avocado fresh, mashed
2 tablespoons Cilantro Fresh, chopped
Directions
1.Scrub potatoes clean and place in a microwave safe container. Poke potatoes with a fork and cover with a lid or plastic wrap. Make sure the plastic doesn’t touch the potatoes. Microwave on high for 7 or 8 minutes. Pierce with a sharp knife to see if potatoes are tender. If not, microwave for a few more minutes. (Potatoes may also be boiled and drained.)
2.Mash potatoes well and stir in salsa, cheese, sour cream, salt, and chiles. Microwave for another minute or two.
3.Stir in avocado and cilantro and serve immediately.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 100 | ||
| % Daily Value* | ||
| Total Fat 3 g | 4% | |
| Saturated Fat 1 g | 5% | |
| Sodium 170 mg | 7% | |
| Total Carbohydrate 16 g | 6% | |
| Dietary Fiber 3 g | 11% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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