• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Baked Chalupas (Naturalland)

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 4 lg Potatoes; scrubbed


1/4 c Nonfat milk
1/4 c Fresh Mexican herbs; such as
Chives and cilantro; minced
Salt and pepper; to taste
2/3 c Grated lowfat pepper cheese
-such as jalapeno Jack
1 c Vegetarian refried beans
1/2 c Black olives; coarsely

1. Bake potatoes at 400F for 1 hour, or until tender. Remove from oven, cut
potatoes in half, and scoop out centers with a spoon or melon baller,
leaving approximately 1/4 inch of flesh and skin. Place potato flesh in a
bowl, along with milk, herbs, salt, pepper, and half of the cheese. Stir to
mash lightly and mix well; set aside.

2. Place potato shells in a baking dish or on a cookie sheet. Divide
refried beans among shells, top with olives, and fill with potato-cheese
mixture. Sprinkle remaining cheese over tops.

3. Bake for 20 minutes, or until cheese melts and filling has heated

Makes 8 chalupas.

Lacto PER SERVING: 155 CAL (26% from fat), 6g PROT, 3g FAT, 26g CARB, 417mg
SOD, 1.5mg CHOL, 4g FIBER

Notes: Chalupas usually are fried, canoe-shaped shells filled like tacos.
Here, baked potatoes form the chalupa base. For a delicious lunch or
dinner, serve with Guacamole Nueva, Grilled Salsa, and warm corn tortillas.

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