Santa Fe Stuffed Potatoes | Schnucks
Santa Fe Stuffed Potatoes Santa Fe Stuffed Potatoes 5M 15M 20M 4
Nutrition facts: 360 13G 75MG 1000MG 35G 4G 28G
Ingredients: 2 (about 12 oz. each) large russet baking potatoes 3/4 lb. extra lean ground beef 2 tbsp. taco seasoning mix 1 can (10 oz.) original diced tomatoes and green chilies 1/2 cup chopped fresh cilantro leaves 1 cup Schnucks finely shredded nacho taco cheese blend, divided 1/2 cup sour cream, optional 1 tbsp. snipped fresh chives, optional Instructions: Preheat oven to 375°F. Pierce each potato 4 or 5 times with fork. On microwave-safe large plate, cook potatoes in microwave oven on high 6 to 8 minutes or until tender when pierced with wooden pick; cool 5 minutes. Meanwhile, in 10" skillet, cook beef over medium-high heat until no longer pink, breaking up beef with side of spoon; drain, if necessary. Stir in taco seasoning. Add tomatoes with their juice and cilantro; stir until combined. Cook 4-5 minutes or until heated through. Cut each potato lengthwise in half. With small spoon, leaving about a 1/4" wall remaining on inside of each potato, scoop out flesh and place into medium bowl. With fork, coarsely mash potato in bowl until chunky; stir into skillet with beef mixture. Arrange potato shells, cut side up, in 11x7" glass or ceramic baking dish. Place 2 tablespoons shredded cheese into center of each potato shell. Evenly spoon beef mixture over cheese, mounding high if necessary; evenly sprinkle with remaining ½ cup cheese. Bake 12-14 minutes or until internal temperature of beef mixture reaches 160°F and cheese is melted. Serve topped with sour cream and chives, if desired.

Santa Fe Stuffed Potatoes

Appetizers, Side Dish

20M

4

Ingredients

  • 2 (about 12 oz. each) large russet baking potatoes
  • 3/4 lb. extra lean ground beef
  • 2 tbsp. taco seasoning mix
  • 1 can (10 oz.) original diced tomatoes and green chilies
  • 1/2 cup chopped fresh cilantro leaves
  • 1 cup Schnucks finely shredded nacho taco cheese blend, divided
  • 1/2 cup sour cream, optional
  • 1 tbsp. snipped fresh chives, optional

Instructions

  1. Preheat oven to 375°F. Pierce each potato 4 or 5 times with fork. On microwave-safe large plate, cook potatoes in microwave oven on high 6 to 8 minutes or until tender when pierced with wooden pick; cool 5 minutes.
  2. Meanwhile, in 10" skillet, cook beef over medium-high heat until no longer pink, breaking up beef with side of spoon; drain, if necessary. Stir in taco seasoning. Add tomatoes with their juice and cilantro; stir until combined. Cook 4-5 minutes or until heated through.
  3. Cut each potato lengthwise in half. With small spoon, leaving about a 1/4" wall remaining on inside of each potato, scoop out flesh and place into medium bowl. With fork, coarsely mash potato in bowl until chunky; stir into skillet with beef mixture.
  4. Arrange potato shells, cut side up, in 11x7" glass or ceramic baking dish. Place 2 tablespoons shredded cheese into center of each potato shell. Evenly spoon beef mixture over cheese, mounding high if necessary; evenly sprinkle with remaining ½ cup cheese. Bake 12-14 minutes or until internal temperature of beef mixture reaches 160°F and cheese is melted. Serve topped with sour cream and chives, if desired.

Nutrition Facts

360 CALORIES Per Serving

FAT: 13G

SATURATED FAT: 6G

CHOLESTEROL: 75MG

SODIUM: 1000MG

CARBOHYDRATES: 35G

FIBER: 4G

SUGAR: 3G

PROTEIN: 28G

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