Mexican Stuffed Potatoes
Mexican Stuffed Potatoes
This recipe can also be found in the Fall 2020 issue of Hungry Girl magazine… Click for info!
Click here to see Lisa make it on Facebook, and click here for YouTube!
Prep: 10 minutes
Cook: 10 minutes
This recipe can also be found in the Fall 2020 issue of Hungry Girl magazine… Click for info!
Click here to see Lisa make it on Facebook, and click here for YouTube!
Ingredients
Two 8-oz. (medium) russet potatoes
1/2 cup frozen meatless crumbles
1 tbsp. taco seasoning
3 tbsp. light sour cream
2 tbsp. shredded reduced-fat Mexican-style cheese
2 tbsp. chopped tomatoes
1 tbsp. chopped scallions
Directions
Pierce potatoes several times with a fork. Microwave for 5 minutes, or until soft.
In a microwave-safe bowl, microwave crumbles for 1 minute, or until thawed. Add taco seasoning, and mix well.
Slice off a long 2-inch wide strip of potato skin from the top of each potato. Carefully scoop out the insides. Discard half of the potato pulp (or reserve for another use).
Add remaining pulp to the bowl of crumbles, along with 1 tbsp. sour cream. Mix well. Scoop mixture into the potatoes, and top with cheese. Microwave for 1 minute, or until hot.
Top with tomatoes, remaining 2 tbsp. sour cream, and scallions.
MAKES 2 SERVINGS
HG Alternative: Replace the meatless crumbles with 3 oz. extra-lean ground beef or poultry.
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Publish Date: 2020-09-21