Oregon State University OREGON STATE UNIVERSITY

Southwestern Stuffed Potatoes

Photo of Southwestern Stuffed Potatoes
Prep time: 5 minutes
Cooking time: 10 minutes
Makes: 4 potato halves
Nutrition Facts: View Label(s)
SalsaCooking for a crowd?

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Ingredients

2
medium potatoes (each about 5 inches x 2½ inches)
1 cup
black beans, rinsed and drained
3⁄4 cup
salsa
1 cup
corn
1⁄2 cup
shredded cheese (try cheddar, pepper jack, or Mexican blend)

Directions

  1. Scrub potatoes well. Poke each potato with a fork 2 or 3 times. Microwave on high for 5 minutes, turn potatoes over, and microwave another 3 to 5 minutes, or until easily pierced with a fork. Set aside.
  2. In a microwave safe bowl, combine beans, salsa and corn. Microwave for 2-3 minutes, stirring occasionally, until heated through.
  3. Cut potatoes in half length-wise and flatten with a fork. Divide bean mixture between the four halves. Sprinkle with cheese and serve warm.
  4. Refrigerate leftovers within 2 hours.
Last updated: 10/16/17

2 Comments for "Southwestern Stuffed Potatoes"

As an adult, I love all the ingredients in this recipe, but it's a little intimidating for kids...so much STUFF piled on top of the potatoes.  We just prepared this as part of a kids cooking daycamp featuring Food Hero recipes.  The kids enjoyed using the microwave for cooking.  I asked them all to take at least one bite "as is" so they could do the Kid's Tasting Survey, so they did.  Most of the kids liked them, especially with kid-friendly cheese melted on top. 

Three cheers to the kids for tasting even though it looked a little intimidating!  It might look more 'kid firendly' if the servings sizes were smaller or the potatoes were flattened a little more so they spread out more to hold the toppings.  Kids are more likely to taste foods they help make. 

The Food Hero Team

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