Baked Chalupas (Naturalland) Recipe

• 4 lrg Potatoes, scrubbed
• 1/4 c. Nonfat lowfat milk
• 1/4 c. Fresh Mexican herbs, such as Chives and cilantro, chopped 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 minced

1. 1.
2. Bake potatoes at 400F for 1 hour, or possibly till tender.
3. Remove from oven, cut potatoes in half, and scoop out centers with a spoon or possibly melon baller, leaving approximately 1/4 inch of flesh and skin.
4. Place potato flesh in a bowl, along with lowfat milk, herbs, salt, pepper, and half of the cheese.
5. Stir to mash lightly and mix well; set aside.
6. 2.
7. Place potato shells in a baking dish or possibly on a cookie sheet.
8. Divide refried beans among shells, top with olives, and fill with potato-cheese mix.
9. Sprinkle remaining cheese over tops.
10. 3.
11. Bake for 20 min, or possibly till cheese melts and filling has heated through.
12. Makes 8 chalupas.
13. Notes: Chalupas usually are fried, canoe-shaped shells filled like tacos.
14. Here, baked potatoes form the chalupa base.
15. For a delicious lunch or possibly dinner, serve with Guacamole Nueva, Grilled Salsa, and hot corn tortillas.

potatoes, milk, fresh mexican herbs, pepper cheese, vegetarian, black olives

Taken from cookeatshare.com/recipes/baked-chalupas-naturalland-74204 (may not work)