Ingredients
4
baking potatoes to equal 2.5 lb
1
cup of fat free sour cream
1
1/2 cups of low fat refried beans, optional
2
1/2 cups of mild or medium chunky salsa
1
cup of grated light old cheddar cheese
1/2
cup of grated light Monterey Jack cheese
Directions
1.
Wash and pierce potatoes.
3.
Place each potato on a piece of paper towel.
4.
Microwave on high for 10 - 15 minutes or until done.
6.
With serrated knife, cut potatoes into 1/4 inch slices.
7.
Place sliced potatoes in a lightly greased 8 x 12 inch microwave safe baking dish.
8.
Pour the sour cream over the potatoes.
9.
Top with salsa and grated cheese.
10.
Microwave for 4 1/2 minutes at medium high power.
11.
Let sit for 5 minutes and serve.
12.
Leftovers keep well in the fridge for up to 2 days. Cooking for two? Halve the recipe and use an 8 x 8 pan.
13.
To make this a main meal, add the refried beans.
14.
Spoon them over the sour cream, top with salsa and cheese, microwave for 5 minutes at medium high.
15.
Let sit for 5 minutes and serve.
16.
Per serving: 20 g protein; 8 g fat; 72 g carbohydrates; 430 calories.
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