Spanish Stuffed Potatoes

Spanish Stuffed Potatoes

With only 210 calories, this is a great lunch or BBQ dish that will keep you going all afternoon. Make ahead of time and place on BBQ for a few minutes.

CAL P/SERVE
209
kJ P/SERVE
877
FAT P/SERVE
8.6g
CARBS P/SERVE
22.3g
PROTEIN P/SERVE
8.1g
SUGAR P/SERVE
1.4g
SODIUM P/SERVE
148g
FAT
%
4%
ENERGY RDI%
10%

You can use short cut bacon instead of the chorizo if you prefer.  This recipe is low sodium, low sugar, low saturated fat and a low calorie lunch.

Ingredients

  • 2 medium potatoes (2 x 150g)
  • 2 tsp. Cream Cheese
  • 20g chorizo (about 2cm)
  • 50g sliced mushrooms
  • 20g baby spinach leaves
  • 20g red capsicum, diced
  • 2 tsp. olive oil
  • Sprinkle oregano
  • Salt and pepper to taste

Method

  1. Pierce potatoes with a skewer, about 5 times each potato. Microwave for 8-10 minutes or until softened. Place on a plate and set aside to cool slightly.
  2. Meanwhile in a small non-stick fry pan heat olive oil, sauté capsicum and chorizo for a couple of minutes. Add mushrooms and sprinkle with oregano, cooking a further couple of minutes until mushrooms have collapsed. Add spinach, stirring until wilted, then season with salt and pepper once cooked, take off heat.
  3. Slice top of each potato and scoop out ¾ of the potato with a teaspoon. Place the scooped potato into a bowl with the sautéed filling, mix with cream cheese and place back into potato. You can either eat as is or you can heat back up in microwave for 30 seconds to 1 minute or crisp up on the oven for 10 minutes on 180C.

Nutrition Table

Servings: 2 Serving size:214g
Average Serve Average 100g
Energy 877 kJ 409 kJ
  209 Cal 98 Cal
Protein 8.1 g 3.8 g
Fat, total 8.6 g 4 g
- saturated 2.3 g 1.1 g
Carbohydrate 22.3 g 10.4 g
- sugars 1.4 g 0.7 g
Sodium 148 mg 69 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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