Oh My Veggies · by Nicole★ 5.0 (2)
Twice Baked Salsa Potatoes with Fajita Veggies
NUTRITION · PER SERVING80M COOK
CAL 12%·PRO 16%
CARBS 30G50% OF CAL
3G FIBER23G OTHER4G TOTAL SUGAR
FAT 10G40% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked potato halves topped with melted cheese, salsa, and sour cream, then piled with sautéed fajita vegetables. A Mexican-inspired vegetarian main with cheesy comfort.
mainmexicancasserole🍪 sheet pan🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large Russet potatoes (pierced with fork)
- olive oil cooking spray or mister
- salt and pepper (to taste)
- 1/4 cup salsa
- 1/4 cup reduced fat sour cream
- 1/2 cup Monterrey Jack or Mexican Blend cheese
- 1 tbsp olive oil
- 1 small onion (thinly sliced)
- 2 tsp fajita seasoning
- 1 medium zucchini (halved lengthwise and thinly sliced)
- 2 extra large button mushrooms or 1 small portabella mushroom (thinly sliced)
- 1/2 cup fresh or frozen corn (Trader Joe's Roasted Corn works great in this!)
- cilantro (for serving (optional))
At a glance
PER SERVING · TIME 80M
CAL 12%·PRO 16%
CARBS 30G50% OF CAL
3G FIBER23G OTHER4G TOTAL SUGAR
FAT 10G40% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 561mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 676mg
- Calcium
- 150mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 561MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.