Venango County Recipe of the Day: Stuffed Mexican Potatoes

| June 9, 2018

This recipe is a hearty one-dish meal! Sponsored by Franklin-Oil Region Credit Union.

Stuffed Mexican Potatoes


4 large baking potatoes
1 – 16 oz. jar black bean and corn salsa
1 – 6 oz. package ready-to-use grilled chicken breast strips
1 cup cubed Velveeta cheese
1 medium tomato, chopped
Toppings: chopped green onions, sliced ripe olives, and sour cream


~Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once.

~Meanwhile, in a large saucepan, combine the salsa, chicken, and cheese. Cook and stir over medium heat until cheese is melted.

~Cut an “x” in the top of each potato; fluff pulp with a fork. Spoon salsa mixture over potatoes and sprinkle with tomato.

~Serve with toppings of your choice.

~Makes four servings.

Venango County Recipe of the Day is Sponsored by Franklin-Oil Region Credit Union.

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Category: Local News, Main Course, News, Recipes