Twice Baked Salsa Potatoes with Fajita Veggies
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- salt and pepper to taste
- 1 small onion thinly sliced
- 1 tbsp. olive oil
- 1/4 c. salsa
- 2 large russet potatoes pierced with fork
- olive oil cooking spray or mister
- 1/4 c. reduced fat sour cream
- 1/2 c. monterrey jack or mexican blend cheese
- 2 tsp. fajita seasoning (i like using this recipe minus the cornstarch)
- 1 medium zucchini halved lengthwise and thinly sliced
- 2 extra large button mushrooms or 1 small portabella mushr thinly sliced
- 1/2 c. fresh or frozen corn (trader joe's roasted corn wo
- cilantro for serving (optional)
- Carbohydrate 37.8892500016751 g
- Cholesterol 4.90000000414222 mg
- Fat 8.92470000169036 g
- Fiber 3.12199992916767 g
- Protein 5.47720000103674 g
- Saturated Fat 2.20329000103369 g
- Serving Size 1 1 potato halve (249g)
- Sodium 134.680143318605 mg
- Sugar 34.7672500725075 g
- Trans Fat 0.343325000093328 g
- Calories 246 calories
Preheat oven to 350 degrees.Spray potatoes with olive oil and season with salt and pepper. Place on baking sheet and cook for about 1 hour, or until tender and easily pierced with fork. Cool slightly. Don't turn off oven!Cut potatoes in half; scoop out insides and transfer them to medium bowl. Mash insides with salsa, sour cream, cheese, salt and pepper (to taste). Put filling back into potato skins and return to oven. Bake for 10 minutes more at 350 degrees.Heat olive oil in a medium saucepan over medium-high heat. Add onion and cook until softened, 2-3 minutes, stirring frequently. Stir in fajita seasoning and cook 30 seconds. Add zucchini and mushrooms and continue to cook, stirring frequently, 3-4 minutes or until softened. Add corn and cook until heated through, about 1 minute.Top each potato with 1/4 of the vegetable mixture and cilantro (if using).
