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Food For Thought: Potato Nachos

January 8th, 2013

Have a craving for your local Mexican restaurants Nachos deluxe but trying to shed some lbs in the New Year? Satisfy your craving without the 1000+calorie indulgence by making this meal at home instead!
Save about 10g of saturated fat and add the filling power of fiber by swapping the chips for a baked potato. Added bonus: You’ll save some serious $$ too!

 

Food Hero Recipe

Ingredients

  • 1 pound small red potatoes, skins on
  • 2 teaspoons oil or cooking spray
  • 8 ounces ground turkey
  • 1⁄2 teaspoon chili powder
  • 1⁄2 cup cheddar cheese, shredded
  • 1 cup lettuce, shredded
  • 1 medium tomato, diced
  • 3⁄4 cup cucumber, peeled and diced
  • 1 tablespoon cilantro, chopped
  • 3⁄4 cup salsa

Directions

  1. Slice potatoes into small circles about 1/4 inch thick.
  2. Lightly coat the potato slices with oil (or spray for 3 seconds with cooking spray).
  3. Arrange slices on a baking sheet in a single layer. Bake in the oven at 450 degrees for 25-30 minutes, depending on desired darkness.
  4. Meanwhile, add ground turkey and chili powder to a skillet. Cook, stirring over medium heat for 8-10 minutes or until turkey browns.
  5. Remove potatoes from the oven.
  6. Transfer baked potatoes to a casserole dish or an oven-safe dish. Top with turkey and sprinkle with cheese. Put back in the oven to melt the cheese, about 2 minutes.
  7. Remove from oven and top with lettuce, tomato, cucumber, cilantro, and salsa.
  8. Refrigerate leftovers within 2-3 hours.

For nutritional information, information about prep time, cooking time, and to adjust ingredients to particular serving sizes, please view this recipe on the Food Hero website here

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