Twice Baked Salsa Potatoes with Fajita Veggies

Twice Baked Salsa Potatoes

A Mexican twist on twice baked potatoes! Cheesy potatoes are topped with sauteed fajita veggies.



  • 2 large Russet potatoes, pierced with fork
  • olive oil cooking spray or mister
  • salt and pepper, to taste
  • 1/4 cup salsa
  • 1/4 cup reduced fat sour cream
  • 1/2 cup Monterrey Jack or Mexican Blend cheese
  • 1 tbsp olive oil
  • 1 small onion, thinly sliced
  • 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 mushroom, thinly sliced
  • 1/2 cup fresh or frozen corn (Trader Joe’s Roasted Corn works great in this!)
  • cilantro, for serving (optional)


  1. Preheat oven to 350°F.
  2. 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!
  3. 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°F.
  4. 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.
  5. Top each potato with 1/4 of the vegetable mixture and cilantro (if using).