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Mexican Stuffed Potatoes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.0272
Energy (kCal)802.13
Carbohydrates (g)121.5998
Total fats (g)16.242
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bake potatoes for 40 to 60 minutes. | 2. Cut in half lengthwise. | 3. Remove pulp and mash with sour cream and milk. | 4. Combine with beans, corn, Recaito or cilantro, salt and pepper. | 5. Stuff the mixture into the potato skins. | 6. Pile on the cheese. | 7. Bake 20 minutes in 400-degree oven. | 8. Serve with picante sauce or salsa and, if you like, guacamole or sour cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baking potato 2 scrubbed - - - -
    cream 3 tablespoons sour 71.28 1.6668 0.8784 6.966
    table cream 3 tablespoons 85.95 1.2690000000000001 1.3319999999999999 8.595
    red kidney bean 1 cup cooked drained 607.2 110.03200000000001 44.8408 0.46
    mexicorn 1 cup cooked drained mashed - - - -
    recaito 2 tablespoons chopped - - - -
    salt pepper - - - -
    extra sharp cheddar cheese 1/2 cup shredded - - - -
    salsa 1/2 cup 37.7 8.632 1.976 0.221

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



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