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Mexican Stuffed Potato

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.1692
Energy (kCal)956.4888
Carbohydrates (g)151.8531
Total fats (g)18.1154
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bake potatoes in microwave. | 2. Cut in half lengthwise. | 3. Remove pulp. | 4. Mash with sour cream and milk. | 5. Combine with beans, corn, cilantro, salt and pepper. | 6. Pile mixture into skins. | 7. Top with cheese. | 8. Bake 20 minutes in 400-degree oven. | 9. Serve with salsa. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 baked - - - -
    cream 3 tablespoons sour fat free 148.5 2.9925 1.6335 15.606
    nonfat milk 3 tablespoons 15.6188 2.2785 1.5481 0.0368
    red kidney bean 1 cup cooked drained 607.2 110.03200000000001 44.8408 0.46
    corn kernel 1 cup cooked drained 184.71 36.4767 5.1042 2.0022
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    salt pepper - - - -
    sharp cheddar cheese 1/2 cup shredded - - - -
    spicy tomato salsa 1/2 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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