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Source: Nestle® Very Best Meals

Tex-Mex Stuffed Potatoes
Serve as a side dish for meatloaf or roast chicken, or as a meatless meal along with warm flour tortillas and a tossed salad.
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Serves: 12
Prep Time: 10 minutes
Cook Time: 1 hour, 5 minutes
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1 jar (16-oz.) ORTEGA® SALSA PRIMA Roasted Garlic
1 can (15-oz.) black beans, drained
1 package (10-oz.) frozen corn, thawed
3 tablespoons chopped fresh cilantro
6 baking potatoes, baked and halved lengthwise




PREHEAT oven to 450 degrees F.

COMBINE Salsa Prima, beans, corn and cilantro. Scoop out pulp of the potatoes being careful not to break the skins; add to salsa mixture. Season with salt and ground black pepper; refill potato skins with potato mixture.

BAKE for 20 minutes; top with sour cream and cheese, if desired.





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