Ingredients for Twice Baked Mexican Stuffed Potatoes
- 4 large russet potatoes
- Milk
- Mexican Blend Cheese
- Nacho Cheese Flavored Tortilla Chips
- Fresh Cilantro
- Green Onion
- Salsa
- 1/4 cup sour cream + extra for topping (optional)
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How to Make Twice Baked Mexican Stuffed Potatoes
- Preheat oven to 400°F (200°C).
- Wash and pierce 4 large russet potatoes several times with a fork. Bake for 60-75 minutes, or until tender.
- While potatoes bake, prepare the filling. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1/2 cup chopped onion and 1/2 cup chopped bell pepper and cook until softened, about 5 minutes.
- Stir in 1 pound ground beef (or turkey) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add 1 (15-ounce) can of black beans (rinsed and drained), 1 (15-ounce) can of corn (drained), 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon cayenne pepper (optional), and salt and pepper to taste. Simmer for 10 minutes.
- Once potatoes are cool enough to handle, cut them in half lengthwise and scoop out the flesh, leaving about 1/4-inch border. Mash the potato flesh with a fork.
- Mix the mashed potatoes with the beef mixture. Stir in 1/2 cup shredded cheddar cheese and 1/4 cup sour cream.
- Spoon the mixture back into the potato skins.
- Top with remaining cheddar cheese and a dollop of sour cream (optional).
- Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
18g
Fat
35g
Carbs
22g
