Mexican Stuffed Baked Potato

By barbyrabaker

Ingredients

• Salad:
• 6 lg baking potatoes
• (Aluminum foil)
• Sm can green chilies, diced
• 1/4 c black beans
• 1/4 c corn
• 1/2 c shredded cheddar cheese blend
• 3 - 4 T imitation bacon bits
• Sour cream
• 4 oranges, peeled and cut in small pieces
• 20 oz can cubed pineapple

Details

Servings 6

Preparation

Step 1

Wrap washed potatoes in a square of aluminum foil. Bake in 400o oven for 1 hour or until knife tender. Remove from oven & cool enough to handle. Cut slits in tops, scoop out potato pulp & place in bowl. Reserve skins. Drain green chilies, black beans and corn. Mix with potato then add cheese, bacon bits, sour cream, salt & pepper to taste. Scoop all back in potatoes skins. Place on baking dish & bake 15-20 more min.
Drain pineapple. Place in bowl with cut up oranges