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Twice Baked Salsa Potatoes with Fajita Veggies
OH MY VEGGIES14Ingredients
80Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 russet potatoes (large, pierced with fork)
- olive oil cooking spray (or mister)
- salt
- pepper
- 1/4 cup salsa
- 1/4 cup reduced fat sour cream
- 1/2 cup jack cheese (Monterrey)
- 1 Tbsp. olive oil
- 1 small onion (thinly sliced)
- 2 tsp. fajita seasoning (I like using this recipe, minus the cornstarch)
- 1 medium zucchini (halved lengthwise and thinly sliced)
- 2 button mushrooms (extra large, or 1 small portabella mushroom, thinly sliced)
- 1/2 cup frozen corn (or fresh, Trader Joe’s Roasted Corn works great in this!)
- cilantro (for serving, optional)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium430mg18% |
| Potassium780mg22% |
| Protein8g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C30% |
| Calcium15% |
| Iron15% |
* 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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