5.0 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 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)
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
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
% 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.