Tex-Mex Stuffed Potatoes Recipe

Tex-Mex Stuffed Potatoes Recipe photo by Taste of Home

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Although you can serve this as a side dish, it's filling enough to make a main course. Small gatherings are good occasions for my stuffed potatoes—they're so easy to throw together. Our 10-acre farm outside Toronto is nowhere near to the Southwest, of course. I love Mexican food, though, and this makes a nice alternative to tacos. I like its zesty taste, too.

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Tex-Mex Stuffed Potatoes Recipe

Prep: 30 min. Bake: 1 hour

Yield: 6 Servings

30 60 90

Ingredients

6 large baking potatoes
1/2 pound lean ground beef (90% lean)
XKick-up the flavor
With Johnsonville Italian Sausage.
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1 medium onion, finely chopped
1 garlic clove, minced
1 can (16 ounces) refried beans
1 jar (8 ounces) spicy Mexican salsa
Dash pepper
1 cup (8 ounces) sour cream
2 tablespoons finely chopped green onion
2 tablespoons finely chopped tomato
Corn or tortilla chips for garnish

Directions

Bake potatoes at 400° for 1 hour or until they are tender.
Meanwhile, in large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the beans, salsa and pepper to taste. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes or until thickened, stirring occasionally.
To serve, cut an "x" in the top of each potato. Fluff potato pulp with a fork and spoon beef mixture over each potato. Garnish with sour cream, chopped green onion and tomato. Serve with corn chips if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 524 calories, 11 g fat (6 g saturated fat), 51 mg cholesterol, 471 mg sodium, 84 g carbohydrate, 12 g fiber, 21 g protein.

Originally published as Tex-Mex Stuffed Potatoes in Country Woman September/October 1990, p29