Super-Stuffed Mexican Potatoes Recipe

By ldelmas

Tested on 1100 watt Microwave oven.

Ingredients

• 4 large baking potatoes
• 1 jar (16 ounces) black bean and corn salsa
• 1 package (6 ounces) ready-to-use grilled chicken breast strips
• 1 cup cubed process cheese (Velveeta)
• 1 medium tomato, chopped
• Optional toppings: chopped green onions, sliced ripe olives and sour cream

Preparation

Step 1

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once.

Meanwhile, in a large saucepan, combine the salsa, chicken and cheese. Cook and stir over medium heat until cheese is melted.

Cut an "X" in the top of each potato; fluff pulp with a fork. Spoon salsa mixture over potatoes and sprinkle with tomato. Serve with toppings of your choice.
Yield: 4 servings.