Serve as a side dish for meatloaf or roast
chicken, or as a meatless meal along with warm flour tortillas
and a tossed salad.
Tex-Mex
Stuffed Potatoes
- 1 (16-ounce) jar roasted
garlic salsa
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) package frozen corn, thawed
3 tablespoons chopped fresh cilantro
6 baking potatoes, baked and halved lengthwise
- Preheat oven to 450°F
(230°C).
- Combine salsa, beans,
corn and cilantro.
- Scoop out pulp of the
potatoes being careful not to break the skins; add to salsa mixture.
Season with salt and ground black pepper; refill potato skins
with potato mixture.
- Bake for 20 minutes; top
with sour cream and cheese, if desired.
Makes 12 servings.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
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