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Mexican Stuffed Potatoes
Print Recipe
A 5 minute dinner using leftover baked potatoes as the based for "nacho" style toppings.
Prep Time:
5
minutes
mins
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.
Calories:
Author:
Jessica Penner, RD