Prep: 10 Mins Cook: 65 Mins
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 jar (16-oz.) ORTEGA Salsa - Roasted Garlic (Medium)
  • 1 can (15-oz.) black beans, drained
  • 1 package (10-oz.) frozen corn, thawed
  • 3 tbls. chopped fresh cilantro
  • 6 baking potatoes, baked and halved lengthwise


PREHEAT oven to 450° F.

COMBINE Salsa Prima, 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.
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