Ingredients
2
medium baking potatoes
1 1/3
cups frozen soy-protein burger crumbles (from 12-oz. pkg.)
2/3
cup Old El Paso™ Thick ’n Chunky salsa
1
teaspoon chili powder
1/4
cup water
2
tablespoons sour cream
Preparation
Pierce potatoes with fork. Place on microwave-safe paper towel in microwave. Microwave on HIGH for 5 to 7 minutes or until tender, turning and rearranging potatoes once halfway through cooking.
Meanwhile, in medium saucepan, combine frozen protein crumbles, salsa, chili powder and water; mix well. Cook over low heat for 4 to 5 minutes or until thoroughly heated, stirring occasionally.
To serve, cut potatoes in half lengthwise; mash slightly with fork. Spoon protein crumbles mixture over potatoes. Top each with 1 tablespoon sour cream.
