4 Serves
36 Mins
Pierce the potatoes several times with a fork and microwave on high for 15 to 20 minutes until they are fork-tender.
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MexicanVitamin E
2 mg / 15 mgVitamin K
40 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
27 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
293 µg / 400 µgCalcium
539 mg / 1,300 mgIron
15 mg / 18 mgMagnesium
292 mg / 420 mgPhosphorus
1020 mg / 1,250 mgPotassium
2887 mg / 4,700 mgSodium
530 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
25 g / 28 gSugar
4 g / 50 gSaturated Fat
8 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
While the potatoes cook, heat a non-stick skillet over medium heat and brown the meat until it is no longer pink.
Stir the salsa into the skillet with the cooked meat and heat through for 2 minutes.
Slice the cooked potatoes lengthwise, gently open them, and lightly mash the insides with a fork.
Distribute the meat mixture, diced tomatoes, and green onions over the potatoes, then sprinkle with white cheese.
Microwave the loaded potatoes on high for 1 to 2 minutes until the cheese is melted.
Top each potato with fresh avocado slices and a dollop of sour cream before serving.
23
g30
g55
g
Mexican
Mexican