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Chili-Fried Potatoes (Diabetic)


Published: Friday, October 13, 2017

3 c. cubed unpeeled baking potato (about 1 lb.)

½ tsp. olive oil

Olive oil-flavored cooking spray

1 small onion, halved, thinly sliced, and separated into rings

1 tsp. chili powder

¼ tsp. salt

½ c. (2 oz.) shredded reduced-fat sharp Cheddar cheese

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

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. 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. —4 servings.

• Exchange (per serving—¾ cup): 152 calories, 4 g fat, 2 g saturated fat, 7 g protein, 24 g carbohydrate, 10 mg cholesterol, 3 g fiber, 263 mg sodium.

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