5 from 6 votes
Twice Baked Salsa Potatoes with Fajita Veggies
A Mexican twist on twice baked potatoes! Cheesy potatoes are topped with sauteed fajita veggies.
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
Ingredients
- 2 russet potatoes pierced with fork, large
- olive oil cooking spray or mister
- salt to taste
- black pepper to taste
- ¼ cup salsa
- ¼ cup sour cream reduced fat
- ½ cup Monterey jack cheese or Mexican Blend cheese
- 1 tbsp olive oil
- 1 onion thinly sliced, small
- 2 tsp fajita seasoning I like using this recipe, minus the cornstarch
- 1 zucchini halved lengthwise and thinly sliced, medium
- 2 button mushrooms thinly sliced, extra large, or 1 small portabella mushroom
- ½ cup corn Trader Joe's Roasted Corn works great in this!, fresh or frozen
- cilantro for serving (optional)
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).
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 potato halves
Amount Per Serving
Calories 243
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.