Mexican Stuffed Potatoes Recipes

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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

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6



Super-Stuffed Mexican Potatoes image

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.

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

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



Mexican Stuffed Potatoes image

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

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)

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



Mexican-Style Stuffed Potatoes image

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.

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

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