Twice Baked Mexican Stuffed Potatoes Recipe

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Twice Baked Mexican Stuffed Potatoes
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Ingredients:

Directions:

  1. Preheat oven to 425°.
  2. Pierce each potato several times and bake until tender for about 1 hour.
  3. Cut off top quarter of one long side of each potato.
  4. Scoop potato from skins into large bowl, leaving 1/4 thick shell.
  5. Mash potatoes with milk.
  6. Mix in cheese, chips, cilantro and onions.
  7. Season with salt and pepper.
  8. Fill shells with potato mixture, mounding in center.
  9. Return potatoes to oven and bake until heated through, about 20 minutes.
  10. Top potatoes with salsa and sour cream and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 380.29 Kcal (1592 kJ)
Calories from fat 118.87 Kcal
% Daily Value*
Total Fat 13.21g 20%
Cholesterol 27.21mg 9%
Sodium 353.28mg 15%
Potassium 1083.46mg 23%
Total Carbs 50.84g 17%
Sugars 4.56g 18%
Dietary Fiber 4.56g 18%
Protein 14.46g 29%
Vitamin C 14.8mg 25%
Iron 2.3mg 13%
Calcium 285.1mg 29%
Amount Per 100 g
Calories 148.03 Kcal (620 kJ)
Calories from fat 46.27 Kcal
% Daily Value*
Total Fat 5.14g 20%
Cholesterol 10.59mg 9%
Sodium 137.52mg 15%
Potassium 421.74mg 23%
Total Carbs 19.79g 17%
Sugars 1.77g 18%
Dietary Fiber 1.78g 18%
Protein 5.63g 29%
Vitamin C 5.8mg 25%
Iron 0.9mg 13%
Calcium 111mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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