Super-Stuffed Mexican Potatoes
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
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1Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-17 minutes, turning once.
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2Meanwhile, in a large saucepan, combine the salsa, chicken and cheese. Cook and stir over medium heat until cheese is melted.
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3Cut 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.
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