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    You are in: Home / Recipes / Potato Chalupas Recipe
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    Potato Chalupas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    fluffernutter's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Combine the potato flesh, milk, herbs, salt and pepper and half of the cheese in a bowl.
    3. 3
      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.

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    Nutritional Facts for Potato Chalupas

    Serving Size: 1 (201 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 144.7
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.1 mg
    Sodium 18.9 mg
    Total Carbohydrate 32.6 g
    Dietary Fiber 4.0 g
    Sugars 1.8 g
    Protein 3.9 g

    The following items or measurements are not included:

    fresh herbs

    low-fat monterey jack pepper cheese

    vegetarian refried beans

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