Make these spicy spuds for your next cookout. To save time and nutrients, leave the skin on the potatoes. For less spice, omit the chili powder.

Recipe by Oxmoor House January 2003

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Recipe Summary test

prep:
7 mins
cook:
18 mins
total:
25 mins
Yield:
4 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange potato in a steamer basket over boiling water. Cover and steam 10 minutes or until tender. Remove from heat.

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  • Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion; sauté 3 minutes or until tender. Add potato, chili powder, and salt. Cook 5 minutes or until potato is lightly browned, stirring often. Sprinkle cheese over potato. Cover, remove from heat, and let stand 1 minute or until cheese melts.

  • Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

158 calories; fat 3.7g; saturated fat 2.1g; protein 5.9g; carbohydrates 25g; cholesterol 10mg; iron 1.4mg; sodium 427mg; calories from fat 22%; fiber 2.6g; calcium 115mg.
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