Cheesy Corn Potatoes

By Fruits & Veggies - More Matters
From the Cool Fuel Cookbook for Kids

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  • Prep Time:10 Minutes

Side Dishes

Serves: 1
Cups of Fruits & Vegetables per Serving: 3
Think Variety; Think Color: Yellow/Orange, White


1 medium potato
1/3 cup frozen sweet corn
3/4 oz. reduced-fat Monterey Jack cheese, shredded
1/4 teaspoon salt-free seasoning blend


Poke holes in the potato with a fork. Microwave for 2 minutes on HIGH. (Note: Microwaves vary greatly. Cook potato until you are able to stick a fork in the potato and remove it easily; fork tender). Let cool. Remove skin and mash with fork. Mix with corn to blend. Transfer mixture to microwaveable plate. Top with cheese. Microwave on HIGH for 30 seconds or until cheese is melted. Top with seasoning blend.

Each serving provides: An excellent source of vitamin C, potassium and fiber, and a good source of folate, calcium and magnesium.

From the Cool Fuel Cookbook for Kids

Nutritional Information

  • Calories:    279
  • Carbohydrates:    51g
  • Total Fat:    5.2g
  • Cholesterol:    15mg
  • Saturated Fat:   2.8g
  • Dietary Fiber:    6g
  • % of Calories from Fat:    16%
  • Sodium:    197 mg
  • Protein:    12g
  • Recipe Credit
  • Recipe is courtesy of Produce for Better Health Foundation and Shoney's, Inc. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.



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