Mexican Stuffed Potato
Mexican Stuffed Potato is an moderately easy dinner. Made with 2 large potatoes, baked, 3 tbsp. non-fat sour cream, 3 tbsp. fat-free milk, 1 c. kidney or pinto beans, cooked & drained and 1 c. whole kernel corn, drained, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Bake potatoes in microwave until soft, cut in half lengthwise.
Remove pulp and mash with sour cream and milk.
Combine with beans, corn, cilantro, salt and pepper.
Mound mixture into potato skins.
Top with cheese.
Bake 20 minutes in 400 degree oven.
Serve with salsa.
π· Perfect Pairings
Complete your meal with these
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