Mexican Style Stuffed Potatoes Food

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SUPER-STUFFED MEXICAN POTATOES



Super-Stuffed Mexican Potatoes image

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

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

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

Steps:

  • 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 : Calories 518 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 1267mg sodium, Carbohydrate 88g carbohydrate (12g sugars, Fiber 13g fiber), Protein 26g protein.

MEXICAN-STYLE STUFFED POTATOES



Mexican-Style Stuffed Potatoes image

Provided by Aviva Goldfarb

Categories     Cheese     Potato     Bake     Vegetarian     Kid-Friendly     Cilantro     Bon Appétit     Maryland     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

4 10-ounce russet potatoes
1/2 cup milk
1 cup (packed) shredded Mexican-blend cheeses or grated cheddar cheese (about 4 ounces)
1/3 cup crushed nacho-flavored tortilla chips
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
Salsa
Sour cream

Steps:

  • Position rack in top third of oven and preheat to 425°F. Pierce each potato several times with toothpick. Bake on rack until tender, about 1 hour 10 minutes. Transfer potatoes to work surface. Maintain oven temperature.
  • Cut off top 1/4 of 1 long side of each potato. Scoop potato from skins into large bowl, leaving 1/4-inch-thick shell. Mash potato with milk. Mix in cheese, chips, cilantro and onions. Season with salt and pepper. Fill shells with potato mixture, mounding in center.
  • Return stuffed potatoes to oven and bake until heated through, about 20 minutes. Top potatoes with salsa and sour cream and serve.

MEXICAN STUFFED POTATOES



Mexican Stuffed Potatoes image

Make and share this Mexican Stuffed Potatoes recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 1h25m

Yield 4 half spuds, 2-4 serving(s)

Number Of Ingredients 9

2 large baking potatoes, scrubbed
3 tablespoons sour cream
3 tablespoons table cream
1 cup cooked red kidney beans or 1 cup pinto beans, drained
1 cup mexicorn, cooked and drained (and mashed, if you like)
2 tablespoons recaito or 2 tablespoons chopped cilantro
salt and pepper
1/2 cup shredded extra-sharp cheddar cheese or 1/2 cup monterey jack pepper cheese
1/2 cup picante sauce or 1/2 cup salsa (as mild or as hot as you like)

Steps:

  • Bake potatoes for 40 to 60 minutes.
  • Cut in half lengthwise.
  • Remove pulp and mash with sour cream and milk.
  • Combine with beans, corn, Recaito or cilantro, salt and pepper.
  • Stuff the mixture into the potato skins.
  • Pile on the cheese.
  • Bake 20 minutes in 400-degree oven.
  • Serve with picante sauce or salsa and, if you like, guacamole or sour cream.

Nutrition Facts : Calories 556.8, Fat 20.1, SaturatedFat 11.9, Cholesterol 58.9, Sodium 1018.4, Carbohydrate 76.7, Fiber 10.3, Sugar 4.4, Protein 23.3

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