Tex-Mex Stuffed Potatoes
Serve these flavorful stuffed potatoes as a side dish, or as a meatless meal along with warm flour tortillas and a tossed salad.
1 (16-ounce) jar ORTEGA Salsa - Homestyle Recipe
1 (15-ounce) can black beans, drained
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 side dish or 6 main dish servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.