Mexican Twice Baked Potatoes Recipes

MEXICAN TWICE BAKED POTATOES

Steps:

• Preheat your oven to 350 degrees
• In a medium bowl, add your potatoes, oil, salt, and pepper
• Make sure your potatoes are room temperature and haven't been refrigerated, or your cook time will be longer
• Rub the oil and seasonings over the potatoes until they are all evenly coated
• Place them directly onto the grates of your oven and bake for one hour
• Meanwhile, brown your lean ground beef in a large skillet over medium high heat
• When the beef is browned, add 2/3 cup water to the pan along with the taco seasoning
• Stir together and let simmer for 3-4 minutes, until the sauce is thickened and no longer watery
• Chop your green onions and cilantro
• When your potatoes come out of the oven, carefully slice them evenly in half (I used a oven mitt to hold the potatoes so they didn't burn me)
• Hold each potato half and gently scoop out the potato inside and transfer the filing to a medium bowl
• I used a grapefruit spoon for this step since the edges are serrated. It allowed me to remove the potato more easily, but a regular spoon will definitely work too
• Leave a little bit of potato in the skin so it still has some structure-about 1/4 inch
• Set the empty potato skins aside
• Mash your potatoes with a potato masher and add in your beef, Greek yogurt, cheese, cilantro, salsa, and green onions
• Stir everything together until it is all evenly combined
• Try the mixture and season to taste (I ended up adding 1/2-1 teaspoon of salt)
• Place the empty potatoes on a foil lined baking sheet and spoon filling into each potato skin, pressing it down so it fills all the space
• I filled all the potatoes to the rim first, and then went back and mounded more filling on top until all of it was gone. This ensures an even amount of filling goes into each potato
• Top each potato with a light layer of cheese and bake in the oven for another 20 minutes
• Remove the potatoes from the oven and you are ready to serve
• **Optional** Top with Greek yogurt, green onions, and cilantro

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).

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.

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.

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
• Place the potatoes on a rimmed baking sheet and bake for 1 hour.
• Transfer potatoes to a cutting board, and cut in half.
• Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
• Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
• Use a spoon to transfer the potato mixture back into the scooped out potato skins.
• Bake for 10 minutes.
• Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
• Top with sour cream, bacon, and the remaining scallions.
• Enjoy!

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

MEXICAN BAKED POTATOES

Steps:

• Bake potatoes until done.
• Slice open the potatoes lengthwise.
• Remove pulp from potatoes and mash.
• Reserve potato skins.
• Mix mashed potatoes, chilies, chopped eggs, butter, sour cream, salt and pepper.
• Fill potato skins with the potato mixture.
• Top potatoes with cheese.
• Heat potatoes at 400F for 15 minutes.