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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Mexican Stuffed Potatoes |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Mexican Stuffed Potatoes recipe on the web!!_ russet potatoes medium _ tablespoons onions diced _ teaspoon margarine _ teaspoons flour _ zucchini medium, halved lengthwise and sliced 1/4 inch ___ cup hot water _ tablespoons green bell peppers chopped _ teaspoon beef bouillon _ tomato medium, cut in chunks _ tablespoons green chilies diced ___ teaspoon chili powder _ ounces sharp cheddar cheese shredded (1 cup) Preheat oven to 400°. Scrub, dry and prick potatoes. Bake for 1 hour or until tender. Meanwhile, in a large non-stick skillet over medium heat, sauté onion in margarine for 3 minutes or until transparent. Sprinkle with flour, stirring to coat. Stir in zucchini, water, green pepper and bouillon granules. Bring to a boil; reduce heat to low, cover and simmer for 3 minutes. Add tomato, green chilies and chili powder. Cover and simmer 1 to 2 minutes longer or until vegetables are crisp-tender. Cut a cross on top of each potato and fluff insides with a fork. Place in individual ramekins or in an 8 x 8 x 2-inch baking pan. For each potato, sprinkle with 2 tablespoons of the cheese, spoon on one-fourth of the vegetable mixture and top with 2 tablespoons additional cheese. Bake potatoes for 3 minutes or until cheese melts. Country Green Beans Danish Limas And Carrots Deviled Cauliflower Eggs Foo Yung Greek Squash And Tomatoes Mexican Stuffed Potatoes Onion-Stuffed Mushrooms Saucy Oven Carrots Savory Squash Soufflé Sweet And Sour Red Cabbage Tomato-Mushroom Stir-Fry Vegetables a la Grecque Asparagus In Vinaigrette |
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