Super-stuffed Mexican Potatoes

Prep/ Total time: 25 min. Serves: 4

• 4 large baking potatoes
• 1 jar (16 oz.) black bean and corn salsa
• 1 pkg. (6 oz.) ready-to-use grilled chicken breast strips
• 1 c. cubed process cheese (Velveeta)
• 1 med. tomato, chopped
• OPTIONAL TOPPINGS: chopped green onions, sliced ripe olives and sour cream

1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 min. or until tender, turning once. Combine salsa, chicken and cheese in a large saucepan. Cook and stir over med. heat until cheese is melted.
2. Cut an "x" in the top of each potato; fluff pulp with a fork. Spoon salsa mixture over potatoes and sprinkle with tomato. Serve with toppings of your choice.