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Salsa Stuffed Potatoes



  • 1.

    Preheat your oven to 350°F.

  • 2.

    Bake the potatoes for an hour or so, until their flesh is very tender.

  • 3.

    When they are cool enough to handle, trim the top off of them. Scoop out most of the flesh, leaving enough around the inside of the skin to keep it whole and give it strength. Mash the scooped potato with the salsa and cheese. Spoon the mixture back into the potato shells, mounding them over the top a bit as needed. Bake until they are hot and the tops are golden brown and beautiful.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Salsa Stuffed Potatoes.


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