This Southwest inspired potato is orange because I mixed salsa right into it! There are also some green chiles, Neufchatel style cream cheese, and Monterey Jack in the potato. It was so good, I wondered afterwards why I had never thought to expand my twice baked potato repertoire to main dishes!
There are so many things to do with potatoes. My family adores twice baked potatoes. They pick them up and eat them like finger food. With all that good potassium going into their tummies, I don’t complain about the lack of utensils.
1. Info for Twice the Fiesta Potatoes
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Twice the Fiesta Potatoes
- 6 potatoes, scrubbed
- 1 pkg guacamole
- 4 ounces Neufchatel cheese
- 1 small can green chiles
- 1 cup shredded Monterrey Jack cheese
- black bean and corn salsa
- sour cream (optional)
- Bake the potatoes (I put mine in the microwave on the potato setting).
- Let the potatoes cool to the point that you can handle them.
- Cut them in half lengthwise.
- With a spoon, scoop out the flesh of the potato, leaving about ⅛ inch layer in the skin for sturdiness.
- Put the flesh into a bowl.
- Add the Neufchatel, butter and ½ cup salsa.
- Whip or mash until smooth.
- Stir in the cheese and chiles.
- Spoon the mixture back into the shells.
- You may not be able to fill them all.
- Bake at 400 degrees until the cheese melts (maybe 5-8 minutes).
- Top with sour cream and guacamole when you serve them.