Ingredients:
- 2 jalapeno peppers, seeded and finely chopped ( be sure to wash hands well after handling jalapenos!)
Directions:
- Preheat oven to 400F. Bake potatoes in the oven for 1 hour. Remove, leaving oven on, allow potatoes to cool until they can be easily handled.
- Halve the potatoes lengthwise, and scoop out pulp, leaving shells 1/2 inch thick. Halve each shell again lengthwise, then halve each crosswise.
- Arrange skins, flesh side up, on an ungreased baking sheet. Sprinkle with chili powder and salt. Bake, uncovered, for 10 minutes or until heated through.
- Combine taco sauce, cheese peppers garlic, and cilantro in a small bowl. Spoon the mixture onto the hot potato skins.
- With oven rack 4 inches from heat, broil the skins for 1-2 minutes or until cheese is melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 14.51 Kcal (61 kJ) | ||
| Calories from fat | 10.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.11g | 2% | |
|---|---|---|---|
| Cholesterol | 3.29mg | 1% | |
| Sodium | 44.23mg | 2% | |
| Potassium | 8.93mg | 0% | |
| Total Carbs | 0.2g | 0% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 0.92g | 2% | |
| Vitamin C | 1.1mg | 2% | |
| Calcium | 28.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 257.52 Kcal (1078 kJ) | ||
| Calories from fat | 177.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.75g | 2% | |
|---|---|---|---|
| Cholesterol | 58.39mg | 1% | |
| Sodium | 784.81mg | 2% | |
| Potassium | 158.54mg | 0% | |
| Total Carbs | 3.59g | 0% | |
| Sugars | 1.79g | 0% | |
| Dietary Fiber | 0.95g | 0% | |
| Protein | 16.37g | 2% | |
| Vitamin C | 19.4mg | 2% | |
| Vitamin A | 0.7mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 503.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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