Prep 15 mins
Cook 1 hr 15 mins
Instead of a fried corn chalupas, this recipe uses potato skins. It's a croiss between a Mexican stuffed potato and a chalupa that lets you scratch that itch for Mexican without sacrificing nutrition.
- 4 large potatoes
- 1⁄4 cup nonfat milk
- 1⁄4 cup minced fresh herb, such as chives, cilantro, sage, oregano
- salt and pepper
- 2⁄3 cup shredded low-fat monterey jack pepper cheese
- 1 cup vegetarian refried beans
- 3 drops hot sauce
- 1⁄2 cup chopped green chili (optional)
- Scrub and oil the potatoes, then bake the potatoes at 400 derees until done. (You want a crisp skin, so definitely oil them, and don't wrap in foil.) Cut into halves lengthwise and scoop out the flesh with a spoon, leaving a 1/4-inch shell.
- Combine the potato flesh, milk, herbs, salt and pepper and half of the cheese in a bowl.
- Arrange the potato chalupas in a baking dish. Divide the refried beans, chilies among the shells. Fill with potato mixture, Top with remaining cheese. Bake 20 minutes until heated through.