Small bite-size twice-baked potatoes with a Cinco de Mayo flair!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place potatoes onto a baking sheet and bake in the preheated oven until tender but still firm, about 25 minutes. Remove potatoes and set aside.

  • When potatoes are cool enough to handle, cut them in half. With a melon baller, scoop centers out of each potato, leaving a thick shell. Place scooped-out potato centers into a bowl. Arrange hollowed-out potato halves onto a baking sheet.

  • Mash scooped-out potato centers in a bowl with green salsa and butter; season with salt and black pepper.

  • Spoon the mixture lightly into the hollowed-out potatoes; do not overfill. Top each filled potato half with a pinch of white Cheddar cheese.

  • Turn on the oven's broiler.

  • Place potatoes under the broiler about 6 inches from the heat source until tops are browned, about 5 minutes.

Nutrition Facts

160.7 calories; protein 4.1g 8% DV; carbohydrates 30.1g 10% DV; fat 3g 5% DV; cholesterol 8mg 3% DV; sodium 43.5mg 2% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/02/2012
Really good... I had to use red salsa in this because when I took the green salsa out of the fridge well it didn't look like I should use it anymore.. I used a Mexican blend of cheese on the top and really enjoyed these Read More
(26)

Most helpful critical review

Rating: 1 stars
03/24/2014
I did not care for this recipe. Read More
15 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/02/2012
Really good... I had to use red salsa in this because when I took the green salsa out of the fridge well it didn't look like I should use it anymore.. I used a Mexican blend of cheese on the top and really enjoyed these Read More
(26)
Rating: 5 stars
10/12/2012
yummy Read More
(19)
Rating: 5 stars
04/23/2013
Definitely making again and giving 5 stars based on my changes to make it more of a vegan meal. I used what i had on hand and tweeked as follows - baked 2 large russet potatoes and while it baked i simmered a small pot of kidney beans and black beans mixed with salsa. Scooped out potato and mashed in the bean/salsa mixture. Cut up some bits of old cheddar for the top and popped in oven. Sauteed mini bella mushrooms in chicken broth and garlic and served on top of baked potato. Dollop of sour cream and WOW.. AMAZING!!!! Read More
(12)
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Rating: 5 stars
08/22/2013
this was really good! I used red salsa as I didn't have any green one. But I will make again! Even my picky husband ate it and enjoyed it! I do have a pic coming when I get a min! Definitely will make again!! Yummmy! Read More
(8)
Rating: 5 stars
04/02/2014
This is so simple yet tasty. Read More
(4)
Rating: 5 stars
03/10/2014
Good stuff I can't follow a recipe to save my tail.... chuncky home made salsa pepper jack left over taco meat.... I can see many possibilities with this down the road. never met too many potatoes I didn't like. great idea to get me out of the box!!!! Read More
(4)
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Rating: 5 stars
12/10/2012
I made these instead of the same old holiday dishes. Well they were a hugh hit everyone asked for the recipe. Read More
(3)
Rating: 4 stars
03/17/2014
Absobloomin' lutely wonderful! Read More
(2)
Rating: 5 stars
03/11/2014
To make this more vegan you would have to eliminate the cheese. Vegan means no dairy no meat or meat broth. Read More
(1)
Rating: 1 stars
03/24/2014
I did not care for this recipe. Read More