Tex-Mex Potatoes

Tex-Mex Potatoes

14

"These potatoes are one of my personal favorites and are a good quick and easy weekday meal. Great served with sour cream."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 420 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 60.3g
  • 19%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 681 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Scrub potatoes and prick in several places with toothpick or sharp knife. Place on paper towel in microwave and cook at high power for 8 minutes Turn and rotate potatoes and cook for another 8 to 10 minutes or until tender. Alternately you can bake potatoes in a 400 degrees F (200 degrees C) oven for about 1 hour or until tender
  2. Over medium high, heat oil in a medium skillet. Saute onions and bell peppersuntil softened. Stir in beans, Worcestershire sauce, and jalapeno peppers. Reduce heat to low, cover and simmer for 5 to 6 minutes.
  3. Split potatoes and top with bean mixture. Sprinkle with cheese.

Reviews

14
  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Great recipe. I used 4 oz of green chilies instead of jalapeno peppers. When I make it again, I will use a little more Worcestershire sauce.

Most helpful critical review

I did not really care for these potatoes. I think the reason was I like the taste of baked potatoes and I felt this recipe was trying to cover the taste of the potato...

Great recipe. I used 4 oz of green chilies instead of jalapeno peppers. When I make it again, I will use a little more Worcestershire sauce.

I made this (just for me) yesterday for lunch. I replaced the jalapeno's with canned chili peppers and used refried beans instead of the chili beans. This was a really tasty and satisfying treat...

This recipe is FANTASTIC. Die-hard meat eaters just scarfed this recipe down. I added mushrooms in for a little added texture and melted the cheese on top by placing the skillet in the oven. ...

Yummy, fun & bean-ey way to fancy up a typical butter/cheese/baked potato. I just found the Worcestshire flavor to be a little odd. Otherwise, the beans w/ sauteed veggies, plus grated cheese an...

WOW! I think the bean topping could have been enough for 6 or 8 potatoes! BUT it was good! I omitted the jalapenos and when the potatoes were done and split, I drizzled a little melted butter ov...

Really good. I used 6 potatoes since mine were sort of small, and used a can of diced green chiles instead of jalepenos. I didn't have quite enough green pepper, but with the extra green chiles,...

Really good, filling, and easy. I didn't use jalapenos since I have a 2y/o, but got chili that had red & green chiles in it. Next time I'd like to add some spices and see how it turns out.

I really enjoyed this. To make it low cholesterol we used light sour cream on top with veggie cheddar cheese. Yummy!

I like this recipe because I normally have these ingredients, but it offers a different taste to my normal uses for them. I made this with fries because I didn't have potatoes at the time. It...