Taste of Home
Super-Stuffed Mexican Potatoes
TOTAL TIME: Prep/Total Time: 25 min
YIELD: 4 servings.
These taters are packed! Your whole family will enjoy these hearty stuffed Mexican potatoes. —Steve Westphal, Wind Lake, Wisconsin
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
Directions
-
1.
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-17 minutes, 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.
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.
© 2024 RDA Enthusiast Brands, LLC