Mexican Stuffed Potato Boat
A Southwest twist to twice-baked potatoes, these potato boats include refried beans, seasoned ground beef, sweet tender corn, and spicy green chiles. Topped off with melted cheese and served with tortilla chips.
Serving size: 1 potato skin boat
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat oven to 350 F (325 F convection). |
| Santiago® Refried Beans |
1 1/2 bag
|
Prepare refried beans according to package directions. |
| Beef, ground |
3 lb.
|
Brown ground beef; drain excess fat. Add taco seasoning; mix well. |
| Taco seasoning |
2 1/2 oz.
|
|
| Corn, whole kernel, frozen, thawed, (or canned, drained) |
3 cup
|
Add next 3 ingredients. Cook over medium heat for approximately 5 minutes. Add beef mixture to refried beans; mix well. |
| Green chiles, diced, drained |
2 cup
|
|
| Chili powder |
1/2 tsp.
|
|
| Potato skin shells |
50
|
Place potato skin shells in full-size 2-inch steamtable pans. Scoop bean and beef mixture into shells; top with cheese. |
| Cheddar cheese, shredded |
4 cup
|
|
| Green onion, chopped |
1 cup
|
Place in oven for approximately 15 minutes to melt cheese. Remove from oven; place in steamtable. Garnish with onions. |
|
|
Note: Serve with 1 ounce of tortilla chips. |
Nutritional Information Per Serving
| Calories — 473 |
Protein — 16.718 g |
SatFat — 6.211 g |
| Fat — 17.73 g |
Carbs — 65.584 g |
Fiber — 9.777 g |
| Iron — 6.726 mg |
Sodium — 657 mg |
Potassium — 836 mg |
| Zinc — 2.095 mg |
Vitamin A — 54.095 IU |
Riboflavin — 0.242 mg |
| Niacin — 3.603 mg |
Calcium — 164 mg |
Cholesterol — 28.414 mg |
| Vitamin B6 — 0.504 mg |
Vitamin B12 — 0.529 ug |
Thiamine — 0.150 mg |
New Recipe Search