Tex-Mex Stuffed Potatoes

Tex-Mex Stuffed Potatoes

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From: EatingWell Magazine, July/August 1994

Stuffed baked potatoes are a great family-friendly weeknight supper. Here we stuff them with fresh cilantro, salsa and Jack cheese for lots of flavor and cook them in the microwave to make them quick and easy. Round out the meal with a simple avocado salad.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 baking potatoes, (1½ pounds), scrubbed
  • ⅓ cup sour cream
  • ¼ cup lowfat buttermilk
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons prepared tomato salsa
  • Salt & freshly ground pepper, to taste
  • ½ cup coarsely grated Monterey Jack, or sharp Cheddar cheese (2 ounces)


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  1. Pierce potatoes with a fork and wrap individually in a double thickness of paper towels. Microwave on high for 5 minutes. Rotate the potatoes and microwave on high until tender, about 5 minutes more. Unwrap the potatoes and let cool slightly.
  2. Cut off a ¼-inch-thick slice along the top of each potato. Carefully hollow out the potatoes with a melon baller or teaspoon, leaving the shells. Put the insides in a medium bowl, and mash with a fork or potato masher. Add sour cream, buttermilk, cilantro and salsa; mix well. Season with salt and pepper. Fill the shells with the potato mixture. Arrange the potatoes in a microwave-safe pie plate or baking dish. Cover with vented plastic wrap. Microwave on High until heated through, about 5 minutes. Sprinkle the potatoes with cheese and serve.

Nutrition information

  • Per serving: 261 calories; 8 g fat(4 g sat); 3 g fiber; 41 g carbohydrates; 9 g protein; 35 mcg folate; 23 mg cholesterol; 3 g sugars; 0 g added sugars; 259 IU vitamin A; 13 mg vitamin C; 170 mg calcium; 2 mg iron; 187 mg sodium; 967 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ high fat meat, ½ fat

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