Mexican Stuffed Potatoes
These Mexican stuffed potatoes pile leftover baked potatoes high with black beans, corn, cheddar, salsa, and sour cream for a nacho-style dinner ready in 5 minutes. It is a great way to make leftover baked potatoes feel completely different the next night.
Ingredients
- Pre-baked potatoes
- Frozen corn defrosted
- Black beans rinsed and drained from a can or cooked
- Chopped green onions
- Shredded cheddar cheese
- Salsa
- Sour cream
Instructions
- Cut a slit down the middle of the potato, lengthwise.
- Top with corn, black beans, green onions, and cheddar cheese.
- Heat in oven or microwave.
- Add a dollop of salsa and sour cream.
Nutrition
Calories: 390kcal
Servings: 4
Calories: 390kcal
