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Baked Potato with Poblanos and Sour Cream
- prep: 25 min
- cook: 0 hr
- total: 25 min
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Our take on the Mexican dish rajas con crema, which calls for cooking poblano peppers and onions with sour cream and chicken broth, tops these spuds.
Ingredients
- 4 russet potatoes (about 2 1/2 pounds)
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly ground pepper
- 2 poblano peppers, stemmed and seeded
- 1 small white onion
- 1/2 cup low-sodium chicken broth or water
- 1/4 cup sour cream, plus more for serving
- 2 teaspoons Worcestershire sauce
- 2 teaspoons fresh lime juice
- Cilantro leaves, for serving
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 273 % Daily Value *
- Total Fat: 23 g 34.87%
- Saturated Fat: 5 g 23.98%
- Trans Fat: 0 g %
- Cholesterol: 10 mg 3.33%
- Sodium: 238 mg 9.94%
- Calcium: 33 mg 3.3%
- Potassium: 231 mg 6.61%
- Magnesium: 0 mg 0%
- Iron: 1 mg 7.21%
- Zinc: 0 mg 0%
- Total Carbohydrate: 14 g %
- Dietary Fiber: 3 g 13.08%
- Sugar: 2 g
- Protein: 3 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 36.79%
- Vitamin C 1.6%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat4
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq