Name: Super-Stuffed Mexican Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: North America, Mexican
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

These taters are packed! Your whole family will enjoy these hearty stuffed Mexican potatoes. —Steve Westphal, Wind Lake, Wisconsin

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Super-Stuffed Mexican Potatoes

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Yield:4 servings

Prep:10 min

Cook:15 min

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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

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Directions

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-17 minutes, turning once.

Meanwhile, in a large saucepan, combine the salsa, chicken and cheese. Cook and stir over medium heat until cheese is melted.
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.

Nutrition Facts

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