Super-Stuffed Mexican Potatoes Recipe
Super-Stuffed Mexican Potatoes Recipe photo by Taste of Home

Super-Stuffed Mexican Potatoes Recipe

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These taters are packed! Your whole family will enjoy this hearty stuffed potato. —Steve Westphal, Wind Lake, Wisconsin
TOTAL TIME: Prep/Total Time: 25 min
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min
MAKES: 4 servings

Ingredients

  • 4 large baking potatoes
  • 1 jar (16 ounces) black bean and corn salsa
  • 1 package (6 ounces) ready-to-use grilled chicken breast strips
  • 1 cup cubed process cheese (Velveeta)
  • 1 medium tomato, chopped
  • Optional toppings: chopped green onions, sliced ripe olives and sour cream

Nutritional Facts

1 stuffed potato (calculated without optio: 518 calories, 9g fat (5g saturated fat), 50mg cholesterol, 1267mg sodium, 88g carbohydrate (12g sugars, 13g fiber), 26g protein

Directions

  1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once.
  2. Meanwhile, in a large saucepan, combine the salsa, chicken and cheese. Cook and stir over medium heat until cheese is melted.
  3. Cut an "X" in the top of each potato; fluff pulp with a fork. Spoon salsa mixture over potatoes and sprinkle with tomato. Serve with toppings of your choice. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Super-Stuffed Mexican Potatoes in Simple & Delicious June/July 2012, p20

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


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MY REVIEW
Reviewed Oct. 29, 2015

"My husband and I really loved this recipe. It was easy to make and delicious! Will definitely make it again."

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