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WW Recipes
Southwest Cheesy Potatoes
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5 PointsPlus Per Serving
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Pierce potatoes with fork several times. Place on microwave-safe plate. Microwave on HIGH 7 minutes. Turn over; microwave 5 minutes more or until soft.

Meanwhile, combine beans, drained tomatoes, corn, milk, Parkay, 1/2 cup cheese and salt in large microwave-safe bowl; set aside.

Carefully cut hot potatoes into bite-size pieces. Toss potatoes with black bean mixture and sprinkle with remaining 1/2 cup cheese. Heat in microwave on HIGH 4 minutes more or until cheese melts and mixture is hot.

Makes 8 (3/4 Cup Servings)

Nutrition Information:
179 calories; 7 g fat; 14 mg cholesterol; 22 g carbs; 7 g protein; 4 g fiber; 390 mg sodium

2 large baking potatoes
1 can (15 oz each) black beans, drained, rinsed
1 can (10 oz each) mild diced tomatoes & green chilies, drained
1/4 cup frozen whole kernel corn
2 tablespoons fat free milk
2 tablespoons margarine
1 cup shredded mexican blend cheese, divided
1/4 teaspoon salt
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