Tex-Mex Stuffed Potatoes With Corn Salsa Recipe

Name: Tex-Mex Stuffed Potatoes With Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None large potatoes; 1 None medium red onion, finely chopped; 1/2 None medium green bell pepper, chopped; 1 (13.5 oz) can spicy Mexican beans; 1.5 o soy cheese, shredded; None None Corn Salsa; 1 (10 oz) can corn kernels, rinsed; 1/2 lb cherry tomatoes, quartered; 1/2 None medium green bell pepper, finely chopped; 2 tbsp fresh cilantro, chopped; 2 tbsp lemon juice; 1 tbsp olive oil

Servings: persons

4 None large potatoes
1 None medium red onion, finely chopped
1/2 None medium green bell pepper, chopped
1 (13.5 oz) can spicy Mexican beans
1.5 o soy cheese, shredded
None None Corn Salsa
1 (10 oz) can corn kernels, rinsed
1/2 lb cherry tomatoes, quartered
1/2 None medium green bell pepper, finely chopped
2 tbsp fresh cilantro, chopped
2 tbsp lemon juice
1 tbsp olive oil

1
Prick potatoes with a fork. Place on a microwave-safe plate and microwave on HIGH (100%) for 12 mins, or until tender. Let cool for 5 mins then halve lengthwise. Scoop out flesh, leaving a 1/3 inch thick shell. Transfer to a shallow roasting pan.
2
Preheat broiler. Heat a large frying pan over medium heat. Lightly coat onion with oil then saute onion and green pepper for 5 mins, or until onion softens. Add beans and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 5 mins. Transfer to potato shells and top with cheese. Broil for 1-2 mins, or until cheese melts.
3
Meanwhile, to make the corn salsa, combine all ingredients.
4
Serve stuffed potatoes topped with corn salsa.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 None large potatoes, 1 None medium red onion, finely chopped, 1/2 None medium green bell pepper, chopped, 1 (13.5 oz) can spicy Mexican beans, and more.

Yes, Tex-Mex Stuffed Potatoes With Corn Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tex-Mex Stuffed Potatoes With Corn Salsa

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