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Festive Papas Tapas with Pico de Gallo

Festive Papas Tapas with Pico de Gallo: Main Image

Quick Facts

Servings: 6
Prep Time: 15 min.
Cook Time: 20 min.
Total: 35 min.
Spicy and fresh, this appetizer stars slices of baked potato topped with homemade salsa.

Ingredients

  • 3 med russet potatoes (or 3 Yukon Gold potatoes)
  • 2 Tbs olive oil
  • 1/4 tsp pepper
  • 1/2 tsp sea salt
  • Pico de Gallo1 med tomato, diced
  • 1 small onion, finely chopped
  • 1 green onion, chopped
  • 1/2 tsp minced garlic
  • 1 Tbs chopped cilantro
  • Salt and pepper to taste

Directions

  • Preheat grill or oven to 400F.
  • Thinly slice potatoes length wise to 1/4 inch thick, discarding ends.
  • Toss with olive oil, salt, and pepper.
  • Place on grill or prepared baking sheet in single layer and cook for 10 minutes on each side.
  • In a bowl mix together the tomato, onion, green onion, garlic, cilantro, salt, and pepper; spoon on top of potatoes.
  • Garnish with extra cilantro and serve.

Nutrition Facts

Calories 132
  Calories from Fat 41 (31%)
(7%)Total Fat 5g
(3%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(0%)Cholesterol 0mg
(7%)Sodium 166mg
(15%)Potassium 529mg
Total Carbohydrate 21g
(11%)Dietary Fiber 3g
Sugars 2g
Sugar Alcohols 0g
(5%)Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright 2014 Aisle7. All rights reserved. Aisle7.com

Read our healthy recipe definitions.

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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

 
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