Potato Chalupas Recipes

POTATO CHALUPAS

Potato Chalupas image

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.

Provided by fluffernutter

Categories Potato

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

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)

Steps:

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.
Combine the potato flesh, milk, herbs, salt and pepper and half of the cheese in a bowl.
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.

Nutrition Facts : Calories 144.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.1, Sodium 18.9, Carbohydrate 32.6, Fiber 4.1, Sugar 1.8, Protein 4

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