Twice Baked Salsa Potatoes with Fajita Veggies

Name: Twice Baked Salsa Potatoes with Fajita Veggies
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4 potato halves
Ingredients: 2 large russet potatoes; olive oil cooking spray or mister; salt and pepper; ¼ cup salsa; ¼ cup reduced fat sour cream; ½ cup Monterrey Jack or Mexican Blend cheese; 1 tbsp olive oil; 1 small onion; 2 tsp fajita seasoning; 1 medium zucchini; 2 extra large button mushrooms or 1 small portabella mushroom; ½ cup fresh or frozen corn; cilantro

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
4 potato halves
Calories
243 kcal
Course
Side Dish, Main Course
Cuisine
American, Mexican

Twice Baked Salsa Potatoes with Fajita Veggies

Omar Parker

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A Mexican twist on twice baked potatoes! Cheesy potatoes are topped with sauteed fajita veggies.

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Ingredients

Servings

2 large russet potatoes pierced with fork
olive oil cooking spray or mister
salt and pepper to taste
¼ cup salsa
¼ cup reduced fat sour cream
½ cup Monterrey Jack or Mexican Blend cheese
1 tbsp olive oil
1 small onion thinly sliced
2 tsp fajita seasoning I like using this recipe, minus the cornstarch
1 medium zucchini halved lengthwise and thinly sliced
2 extra large button mushrooms or 1 small portabella mushroom thinly sliced
½ cup fresh or frozen corn Trader Joe's Roasted Corn works great in this!
cilantro for serving (optional)

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Instructions

Preheat oven to 350°F.
Spray potatoes with olive oil and season with salt and pepper. Place on baking sheet and cook for about 1 hour, or until tender and easily pierced with fork. Cool slightly. Don't turn off oven!
Cut potatoes in half; scoop out insides and transfer them to medium bowl. Mash insides with salsa, sour cream, cheese, salt and pepper (to taste). Put filling back into potato skins and return to oven. Bake for 10 minutes more at 350°F.
Heat olive oil in a medium saucepan over medium-high heat. Add onion and cook until softened, 2–3 minutes, stirring frequently. Stir in fajita seasoning and cook 30 seconds. Add zucchini and mushrooms and continue to cook, stirring frequently, 3–4 minutes or until softened. Add corn and cook until heated through, about 1 minute.
Top each potato with ¼ of the vegetable mixture and cilantro (if using).

Nutrition Information

Show Details

Serving 1half as side, 2 as main dish Calories 243kcal (12%) Carbohydrates 33g (11%) Protein 9g (18%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 18mg (6%) Sodium 237mg (10%) Potassium 927mg (26%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 410IU (8%) Vitamin C 18mg (20%) Calcium 187mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 4potato halves

Amount Per Serving

Calories 243 kcal

% Daily Value*

Serving	1half as side, 2 as main dish
Calories	243kcal	12%
Carbohydrates	33g	11%
Protein	9g	18%
Fat	10g	15%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	18mg	6%
Sodium	237mg	10%
Potassium	927mg	20%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	410IU	8%
Vitamin C	18mg	20%
Calcium	187mg	19%
Iron	2mg	11%