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Super-Stuffed Mexican Potatoes

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

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.

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