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Southwestern-Style Stuffed Potatoes

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Southwestern-Style Stuffed Potatoes

Southwestern-Style Stuffed Potatoes

Jessica Braider
You can get creative with this recipe, by adding bacon bits, diced sausage, or fresh cilantro. If your time in the evening is tight, you can cook the potatoes and make the stuffing in advance, and just do the final baking before dinnertime.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings


  • 4 large russet potatoes
  • 1/2 cup low fat buttermilk (or use any variety
  • 3/4 cup salsa (look for brands with no sugar added),
  • 1 cup shredded Cheddar cheese
  • 2 - 3 scallions (dark and light green parts), chopped about 1/4 cup
  • 1 cup low fat sour cream or use plain Greek yogurt(or use any variety) optional


  • Preheat the oven to 450 degrees
  • . Scrub the potatoes and poke several holes in them. Lay the potatoes on a paper towel in the microwave and cook them at full power for 10 - 20 minutes (depending on your microwave), rotating them every five minutes, until they are soft. [Note: If you prefer to bake the potatoes, bake them for about 1 hour and 15 minutes at 400 degrees.]
  • Cutting across lengthwise, slice off the top 1/4 of the potatoes and scoop the flesh into a large bowl, leaving 1/4-inch thick shell in the potato.
  • Combine the potato in the bowl with the buttermilk, 1/4 cup salsa, the cheese and scallions and mash it thoroughly. Fill the shells with the potato mixture, mounding it in the center.
  • Put the stuffed potatoes on a baking sheet and bake them until they are heated through, 10 - 15 minutes. Serve the potatoes topped with sour cream and salsa, if desired.

Slow Cooker Directions

  • Wash the potatoes and place them in the slow cooker while still damp. Cook on low for 6 - 8 hours or on high for 3 - 4 hours. Remove the potatoes, cool slightly, then stuff as directed above. Heat the stuffed potatoes in the conventional oven as directed. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Bake the potatoes, shred the cheese, if necessary, and refrigerate, chop the scallions, prepare and refrigerate the potato filling, or fully assemble and refrigerate the potatoes until ready to bake them. (If you do this, add an extra 10 minutes or so to the baking time.)
Scramble Flavor Booster: Use spicy salsa and add 4 oz. diced green chilies or a fresh diced chili pepper to the potato filling.
Tip: Before putting the stuffing back into the potatoes, use a pastry brush to put a very light coating of olive oil on the outside skin of the potatoes.  This will give them a golden-brown and slightly crispy texture.
Nutritional Information Per Serving (% based upon daily values): Calories 330, Total Fat: 7g, 11%; Saturated Fat: 5g, 23%; Cholesterol: 20mg, 7%; Sodium: 540mg, 23%; Total Carbohydrate: 52g, 17%; Dietary Fiber: 5g, 20%; Sugar: 7g; Protein: 15g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Dinner, Fall, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Snack/Appetizer, Spring, Summer, Vegetarian, Winter
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