SUPER-STUFFED MEXICAN POTATOES
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
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 STUFFED POTATOES
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
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
MEXICAN-STYLE STUFFED POTATOES
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
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.
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MEXICAN STUFFED POTATOES RECIPE | YOUR ULTIMATE MENU
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Estimated Reading Time 1 min
- COOK POTATOESScrub potatoes clean. Cut in half vertically and rub all over with oil. Season generously with salt. Place cut side down on prepared oven tray and bake for 35 minutes, until cooked through and crispy on the outside.
- MAKE FILLINGMeanwhile, gently wipe the mushrooms clean with a paper towel. Dice mushrooms, capsicum and onion.
- Heat oil in a large frying pan on medium. Add mushrooms, capsicum and onion and cook, stirring occasionally, for 5 minutes, until soft. Stir in cumin, oregano, garlic powder and paprika. Cook for 1 minute. Add tomatoes, chilli beans and stock powder. Simmer for 10 minutes, stirring occasionally, until sauce has thickened. Chop coriander, if using, and stir in. Season to taste with salt and pepper.
MEXICAN STUFFED POTATOES RECIPE - HUNGRY GIRL
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Servings 2Calories 203 per servingCategory Lunch & Dinner Recipes
- In a microwave-safe bowl, microwave crumbles for 1 minute, or until thawed. Add taco seasoning, and mix well.
- Slice off a long 2-inch wide strip of potato skin from the top of each potato. Carefully scoop out the insides. Discard half of the potato pulp (or reserve for another use).
- Add remaining pulp to the bowl of crumbles, along with 1 tbsp. sour cream. Mix well. Scoop mixture into the potatoes, and top with cheese. Microwave for 1 minute, or until hot.
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