Mexican Twice Baked Cheesy Potatoes Recipes

CHEESY TWICE-BAKED POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
• Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
• Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
• Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
• Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
• Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.

TACO TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the potatoes in foil and bake until cooked through, 1 hour to 1 hour 15 minutes.
• In the meantime, in a large skillet over medium-high heat, brown the meat, about 5 minutes. Drain the liquid from the skillet. Add the black beans, taco seasoning and 1/2 cup water, bring to a simmer and simmer until the sauce is slightly thickened, about 10 minutes.
• Remove the potatoes from the oven and unwrap carefully. Cut a slit lengthwise down the center and spoon out a bit of the potato from the interior of each. Divide the beef and bean mixture among the potatoes, then top each with 1/4 cup of the shredded cheese. Transfer to a baking sheet and bake until the cheese is melted and bubbling, another 15 minutes.
• Put the potatoes on a platter and top each with some sour cream, salsa, red onions and jalapenos, and garnish with chopped cilantro.

TWICE BAKED CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes for 1 hour or until soft.
• In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted. Add sour cream and mix together.
• Cut potatoes in half, scoop out insides while being careful not to tear the skins. Add to cheese mixture and mix together until smooth.
• Stuff potato mixture back into potato shells and bake at 350 degrees F (175 degrees C) for 10 minutes.

MEXICAN TWICE BAKED POTATOES

Steps:

• Bake potatoes at 400 for 50-60 minutes, or until soft.
• Take out of oven and let cool a little. Once cool, cut them in half legnth wise and scoop out meat from potato skin.
• Place potato meat in bowl along with butter, salsa, sour cream, and salt and pepper. Mix thoroughly.
• Add in the cheddar cheese, and place potato mixture back into potato skins.
• Sprinkle with cheese on top and bake in oven for another 20 minutes, or until warmed through.
• Sprinkle with onion salt and chili powder, to taste (we put alot on).

MEXICAN TWICE BAKED CHEESY POTATOES

Steps:

• Pierce potatoes with sharp knife. Microwave on HIGH 15 to 20 min. or until tender.
• Cut 'X' in top of each potato. Using hot pads, gently press ends of each potato together to open potato in center. Place on microwaveable plate. Loosen potato centers with fork. Top with remaining ingredients.
• Microwave on HIGH 6 to 8 min. or until cheese is melted.

CHEESY TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F. Pierce each potato several times with a fork and bake until tender, about 1 hour. Remove the potatoes from the oven and reduce the temperature to 375 degrees F.
• Let the potatoes rest until cooled slightly. Slicing lengthwise, cut the top quarter off of each of the potatoes. Reserve the tops. Carefully scoop most of the insides of the potatoes into a bowl, leaving the shell intact. Add the sour cream, 3 tablespoons of butter and chives. Season with salt and pepper. Stir in 1/2 cup cheese.
• Refill the shells with the potato mixture and transfer to a rimmed baking sheet and sprinkle with the remaining cheese. Brush the reserved potato tops with the remaining 1 tablespoon butter and put on the baking sheet. Bake until the potatoes are heated through and the tops are crisp, about 20 minutes.

MEXICAN STYLE CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees.
• In bowl combine melted butter, minced onion, sour cream and the Salsa Con Queso.
• Stir until well blended.
• Stir in hash brown potatoes until mixture is blended.
• Place mixture into a glass oven proof 13x9-inch rectangular pan.
• Bake for 1 hour.
• Prior to taking out of oven, melt shredded Mexican cheese over the potato dish.