Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large baking potatoes
- 4 cups Mexican Meat Mix
- 1 (8-ounce) container sour cream
- 3 green onions, sliced
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup Monterey jack cheese with peppers
Directions
Bake 4 large baking potatoes at 450°F for 1 hour or until tender.
Cut potatoes in half, and scoop out pulp, leaving a ½-inch-thick shell.
Combine potato pulp, Mexican Meat Mix, sour cream, green onions, cilantro, salt and pepper.
Spoon mixture into potato shells; sprinkle with Monterey jack cheese.
Bake at 450°F for 10 minutes or until thoroughly heated.
Category:Baked potato Recipes
Category:Sour cream Recipes
Category:Green onion Recipes
Category:Cilantro Recipes
Category:Jack cheese Recipes