Best 7 Super Stuffed Mexican Potatoes Recipes

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Are you looking for a mouthwatering dish that combines the bold flavors of Mexican cuisine with the hearty comfort of stuffed potatoes? Look no further than Super Stuffed Mexican Potatoes! This delectable recipe takes classic baked potatoes to the next level, transforming them into flavor-packed vessels filled with a delicious blend of seasoned ground beef, zesty salsa, creamy sour cream, and a sprinkle of shredded Mexican cheese. Topped with fresh cilantro and sliced avocado, these Super Stuffed Mexican Potatoes are a feast for the senses and a surefire hit at any gathering. So gather your ingredients, preheat your oven, and embark on a culinary journey that will satisfy your cravings for a satisfying and flavorful meal.

Let's cook with our recipes!

SUPER-STUFFED MEXICAN POTATOES



Super-Stuffed Mexican Potatoes image

These taters are packed! Your whole family will enjoy these hearty stuffed Mexican potatoes. -Steve Westphal, Wind Lake, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 large baking potatoes
1 jar (16 ounces) black bean and corn salsa
1 package (6 ounces) ready-to-use grilled chicken breast strips
1 cup cubed process cheese (Velveeta)
1 medium tomato, chopped
Optional toppings: Chopped green onions, sliced ripe olives and sour cream

Steps:

  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-17 minutes, turning once., Meanwhile, in a large saucepan, combine the salsa, chicken and cheese. Cook and stir over medium heat until cheese is melted. , Cut an "X" in the top of each potato; fluff pulp with a fork. Spoon salsa mixture over potatoes and sprinkle with tomato. Serve with toppings of your choice.

Nutrition Facts : Calories 518 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 1267mg sodium, Carbohydrate 88g carbohydrate (12g sugars, Fiber 13g fiber), Protein 26g protein.

MEXICAN STUFFED POTATOES



Mexican Stuffed Potatoes image

Make and share this Mexican Stuffed Potatoes recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 1h25m

Yield 4 half spuds, 2-4 serving(s)

Number Of Ingredients 9

2 large baking potatoes, scrubbed
3 tablespoons sour cream
3 tablespoons table cream
1 cup cooked red kidney beans or 1 cup pinto beans, drained
1 cup mexicorn, cooked and drained (and mashed, if you like)
2 tablespoons recaito or 2 tablespoons chopped cilantro
salt and pepper
1/2 cup shredded extra-sharp cheddar cheese or 1/2 cup monterey jack pepper cheese
1/2 cup picante sauce or 1/2 cup salsa (as mild or as hot as you like)

Steps:

  • Bake potatoes for 40 to 60 minutes.
  • Cut in half lengthwise.
  • Remove pulp and mash with sour cream and milk.
  • Combine with beans, corn, Recaito or cilantro, salt and pepper.
  • Stuff the mixture into the potato skins.
  • Pile on the cheese.
  • Bake 20 minutes in 400-degree oven.
  • Serve with picante sauce or salsa and, if you like, guacamole or sour cream.

Nutrition Facts : Calories 556.8, Fat 20.1, SaturatedFat 11.9, Cholesterol 58.9, Sodium 1018.4, Carbohydrate 76.7, Fiber 10.3, Sugar 4.4, Protein 23.3

MEXICAN-STYLE STUFFED POTATOES



Mexican-Style Stuffed Potatoes image

Provided by Aviva Goldfarb

Categories     Cheese     Potato     Bake     Vegetarian     Kid-Friendly     Cilantro     Bon Appétit     Maryland     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

4 10-ounce russet potatoes
1/2 cup milk
1 cup (packed) shredded Mexican-blend cheeses or grated cheddar cheese (about 4 ounces)
1/3 cup crushed nacho-flavored tortilla chips
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
Salsa
Sour cream

Steps:

  • Position rack in top third of oven and preheat to 425°F. Pierce each potato several times with toothpick. Bake on rack until tender, about 1 hour 10 minutes. Transfer potatoes to work surface. Maintain oven temperature.
  • Cut off top 1/4 of 1 long side of each potato. Scoop potato from skins into large bowl, leaving 1/4-inch-thick shell. Mash potato with milk. Mix in cheese, chips, cilantro and onions. Season with salt and pepper. Fill shells with potato mixture, mounding in center.
  • Return stuffed potatoes to oven and bake until heated through, about 20 minutes. Top potatoes with salsa and sour cream and serve.

SUPER-STUFFED BAKED POTATOES



Super-Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

2 slices bacon
4 russet potatoes (about 8 ounces each)
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
3 cups cauliflower florets (from about 1 small head)
1/3 cup buttermilk
1 small clove garlic, grated
1 teaspoon white vinegar
1/8 teaspoon hot paprika, plus more for topping
1/2 cup shredded sharp cheddar cheese
2 scallions, thinly sliced

Steps:

  • Cook the bacon in a skillet over medium heat, turning, until crisp. Transfer to paper towels to drain and reserve 1 tablespoon of the drippings. Chop the bacon.
  • Preheat the oven to 400 degrees F. Rub the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake 30 minutes. Pierce each potato in a few spots with a fork and continue baking until tender, 15 to 20 more minutes.
  • Meanwhile, fit a medium pot with a steamer insert, fill with 2 inches of water and bring to a boil. Add the cauliflower, cover and steam until crisp-tender, about 10 minutes. Transfer the cauliflower to a food processor. Add the buttermilk, garlic, vinegar, paprika, the reserved bacon drippings, 1/2 teaspoon salt, and pepper to taste; pulse until smooth. Set aside 1/4 cup of the cauliflower puree for topping.
  • Slice a thin layer off the top of each potato, then scoop the flesh into a bowl, leaving a 1/4-inch-thick wall. Mix the potato flesh with the remaining cauliflower puree, three-quarters each of the cheese and scallions, 1/2 teaspoon salt, and pepper to taste. Stuff the potato skins with the potato-cauliflower mixture and sprinkle with the remaining cheese. Bake until the cheese melts and the filling is warmed through, about 12 minutes. Top with the reserved cauliflower puree, the remaining scallions, the bacon and more paprika.

SUPER-STUFFED BAKED POTATOES



Super-Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 russet potatoes (about 8 ounces each)
6 tablespoons unsalted butter
1 12-ounce package kielbasa, cut into 4 pieces and halved lengthwise
2 leeks (white and light green parts only), halved and thinly sliced
1/2 small head Savoy or green cabbage, thinly sliced
Kosher salt and freshly ground pepper
1 cup shredded Gruyere cheese (about 4 ounces)
2 tablespoons chopped fresh parsley
Spicy brown or whole-grain mustard, for serving

Steps:

  • Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork; microwave, turning once, until tender, about 15 minutes.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Add the kielbasa and cook, turning, until lightly browned, 5 minutes. Transfer to a plate; cover to keep warm.
  • Melt 3 tablespoons butter in the skillet. Add the leeks and cook, stirring occasionally, until softened, about 2 minutes. Add the cabbage, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 4 minutes.
  • Split the potatoes and arrange on a baking sheet. Top each with 1/2 tablespoon butter and 2 tablespoons Gruyere; fluff the insides with a fork to combine. Season with salt and pepper. Divide the kielbasa among the potatoes and top with the cabbage mixture. Toss the remaining 1/2 cup Gruyere with the parsley and sprinkle on top of the potatoes. Bake until the cheese is melted, about 10 minutes. Serve with mustard for dipping.

Nutrition Facts : Calories 757 calorie, Fat 49 grams, SaturatedFat 24 grams, Cholesterol 133 milligrams, Sodium 1291 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 27 grams

SUPER-STUFFED BAKED POTATOES



Super-Stuffed Baked Potatoes image

From "Cook's Country from America's Test Kitchen," episode 108, "Steakhouse Favorites."

Provided by DrGaellon

Categories     Potato

Time 1h

Yield 6 potatoes, 6 serving(s)

Number Of Ingredients 9

7 (12 ounce) russet potatoes, scrubbed
3 tablespoons unsalted butter, melted
3/4 teaspoon salt
1 (5 1/4 ounce) package boursin cheese, crumbled
1/2 cup half-and-half
3 tablespoons unsalted butter, cold
2 garlic cloves, minced
1/4 cup chopped fresh chives
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 475°F.
  • Prick potatoes all over with a fork. Place on paper towel and microwave on high 20-25 minutes, turning over halfway through, until tender.
  • Slice off 1/4 of each potato, lengthwise. Let cool 5 minutes, then scoop out the flesh of the potato, leaving a 1/4" rim on all sides. After scooping out all 7 potatoes, discard one shell.
  • Brush potatoes inside and out with melted butter and place on a rack set in a baking sheet. Sprinkle with salt and bake 15 minutes until crisp.
  • In a bowl, whisk half the Boursin cheese with 1/4 c half-and-half until smooth.
  • In a small pan, melt remaining 3 tbsp butter. Saute garlic until fragrant and straw-colored, 3-5 minutes. Stir in Boursin mixture.
  • Press potato flesh through ricer or food mill. Fold in garlic-Boursin mixture, 3 tbsp chives, salt and pepper. Remove shells from oven and fill with mashed potato mixture. Top with remaining Boursin, crumbled. Bake until golden brown, 15 minutes. Sprinkle with remaining chives before serving.

SUPER STUFFED POTATOES RECIPE



Super Stuffed Potatoes Recipe image

Make potatoes even more delicious with this Super Stuffed Potatoes Recipe. Our Super Stuffed Potatoes Recipe is chock-full of beef, VELVEETA & veggies.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 6

4 small potatoes (2-1/4 lb.)
1 lb. lean ground beef
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
1 small tomato, chopped
2 green onions, sliced
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Steps:

  • Prick potatoes in several places with fork. Microwave on HIGH 14 min. or just until tender, turning after 7 min.
  • Meanwhile, brown meat in large skillet; drain. Add next 3 ingredients; cook until VELVEETA is melted and mixture is well blended, stirring frequently.
  • Split potatoes; mash insides with fork. Top with meat mixture and sour cream.

Nutrition Facts : Calories 510, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 530 mg, Carbohydrate 61 g, Fiber 6 g, Sugar 9 g, Protein 29 g

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your Super Stuffed Mexican Potatoes will taste. Use fresh, ripe vegetables, and high-quality cheese and meat.
  • Don't overcook the potatoes: The potatoes should be cooked until they are tender but still hold their shape. If you overcook them, they will become mushy.
  • Use a variety of toppings: The toppings are what really make these potatoes special. Use a variety of toppings, such as cheese, sour cream, salsa, guacamole, and pico de gallo.
  • Make it a meal: Super Stuffed Mexican Potatoes can be a meal on their own, or they can be served as a side dish. If you're serving them as a meal, add a side of rice or beans.
  • Enjoy! Super Stuffed Mexican Potatoes are a delicious and easy-to-make dish that is perfect for any occasion.

Conclusion:

Super Stuffed Mexican Potatoes are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover potatoes, and they can be customized to your liking. Whether you like them spicy or mild, cheesy or tangy, there's a Super Stuffed Mexican Potato recipe out there for you.

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