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Tex Mex Stuffed Potatoes

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Prep: 15 min. •  Cook: 10 min. •  Serves: 4


  • 4 (about 1 ½ lbs.) Biggins® potatoes, scrubbed
  • ⅓ c. reduced-fat sour cream
  • ¼ c. buttermilk
  • 2 tbsp. chopped fresh cilantro
  • 2 tbsp. prepared tomato salsa
  • Salt & freshly ground pepper, to taste
  • ½ c. coarsely grated Monterey Jack or sharp Cheddar cheese (2 oz.)


Pierce potatoes with a fork and wrap individually in a double thickness of paper towels. Microwave on high for 5 minutes. Rotate the potatoes and microwave on high until tender, about 5 minutes more. Unwrap the potatoes and let cool slightly. Cut off a ¼-inch thick slice along the top of each potato. Carefully hollow out the potatoes with a melon baller or teaspoon, leaving the shells. Put the insides in a medium bowl, and mash with a fork or potato masher. Add sour cream, buttermilk, cilantro and salsa; mix well. Season with salt and pepper. Fill the shells with the potato mixture. Arrange the potatoes in a microwave-safe pie plate or baking dish. Cover with vented plastic wrap. Microwave on High until heated through, about 5 minutes. Sprinkle the potatoes with cheese and serve.