Super-Stuffed Mexican Potatoes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

These taters are packed!  Your whole family will enjoy this hearty stuffed potato.

         Steve Westphal                                                                                Wind Lake, Wisconsin

Super-Stuffed Mexican Potatoes Recipe

 

Super-Stuffed Mexican Potatoes

4 large baking potatoes

1 jar (16 oz.) black bean and corn salsa

1 package (6 oz.) 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

 

Scrub and pierce potatoes; place on microwave-safe plate.  Microwave, uncovered, on high for 15-17 minutes or until tender, 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 top of each potato; fluff pulp with a fork.  Spoon salsa mixture over potatoes and sprinkle  with tomato.  Serve with topping of your choice.        4 servings

 

(Recipe for Super-Stuffed Mexican Potatoes was in www.tasteofhome.com, 2015)