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

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.

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

Recipe Creator