Mexicanbakedpotatoes Recipes

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MEXICAN POTATOES



Mexican Potatoes image

Cheese, jalapeno pepper, sour cream and green onions top these pretty potato slices, seasoned with dry ranch dressing mix. "I love to serve them to guests, and they love to eat them," notes Tony Horton of Van Buren, Arkansas. "You can use them as an appetizer or even as a side dish."

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 12 servings.

Number Of Ingredients 7

8 medium red potatoes
1 envelope ranch salad dressing mix
1 jar (12 ounces) pickled jalapeno pepper slices, drained
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
2 cups sour cream
6 to 8 green onions, chopped

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender. Drain; cool slightly. , Cut potatoes into 1/4-in.-thick slices. Place in a single layer in three greased 15x10x1-in. baking pans. Top each with salad dressing mix, a jalapeno slice, cheddar cheese and Monterey Jack cheese. , Bake, uncovered, at 350° for 10-12 minutes or until cheese is melted. Top with sour cream and green onions.

Nutrition Facts :

PERFECT BAKED POTATO



Perfect Baked Potato image

This baked potato has a crisp, golden skin, and is light and fluffy on the inside. Great comfort food!

Provided by CURLEEGIRLEE

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h31m

Yield 1

Number Of Ingredients 6

1 medium baking potato
1 teaspoon olive oil
½ teaspoon salt
2 teaspoons butter
1 pinch freshly ground black pepper
¼ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
  • Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

Nutrition Facts : Calories 419.3 calories, Carbohydrate 38.3 g, Cholesterol 57.7 mg, Fat 24.5 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 13.1 g, Sodium 1447.8 mg, Sugar 1.9 g

SUPER-STUFFED MEXICAN POTATOES



Super-Stuffed Mexican Potatoes image

These taters are packed! Your whole family will enjoy these hearty stuffed Mexican potatoes. -Steve Westphal, Wind Lake, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 large baking potatoes
1 jar (16 ounces) black bean and corn salsa
1 package (6 ounces) ready-to-use grilled chicken breast strips
1 cup cubed process cheese (Velveeta)
1 medium tomato, chopped
Optional toppings: Chopped green onions, sliced ripe olives and sour cream

Steps:

  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-17 minutes, turning once., Meanwhile, in a large saucepan, combine the salsa, chicken and cheese. Cook and stir over medium heat until cheese is melted. , 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.

Nutrition Facts : Calories 518 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 1267mg sodium, Carbohydrate 88g carbohydrate (12g sugars, Fiber 13g fiber), Protein 26g protein.

MEXICAN POTATOES



Mexican potatoes image

Spicy fried potatoes with soured cream for dipping, great as part of a Tex-Mex meal

Provided by Good Food team

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 9

800g potato , cut into cubes
1 tbsp olive oil
1 onion , finely chopped
1 garlic clove , finely chopped
½ tsp mild chilli powder
½ tsp paprika
1 tsp cumin
½ tsp cayenne pepper
soured cream , to serve

Steps:

  • Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.
  • Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne.

Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium

MEXICAN BAKED POTATOES



Mexican Baked Potatoes image

When I traveled to Guadalajara, Mexico last year for a business trip, we ate at a steak restaurant that served very similar baked potatoes with the steak, along with charro beans. To my surprise, I found this similar recipe in one of my cookbooks. I was excited to be able to re-create this recipe at home!

Provided by Kim D.

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

6 large baking potatoes
1 (4 ounce) can chopped green chilies
3 hard-boiled eggs, chopped
1/2 cup butter, softened
1 cup sour cream
shredded longhorn cheese
salt, to taste
pepper, to taste

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.

MEXICAN-STYLE STUFFED POTATOES



Mexican-Style Stuffed Potatoes image

Provided by Aviva Goldfarb

Categories     Cheese     Potato     Bake     Vegetarian     Kid-Friendly     Cilantro     Bon Appétit     Maryland     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

4 10-ounce russet potatoes
1/2 cup milk
1 cup (packed) shredded Mexican-blend cheeses or grated cheddar cheese (about 4 ounces)
1/3 cup crushed nacho-flavored tortilla chips
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
Salsa
Sour cream

Steps:

  • Position rack in top third of oven and preheat to 425°F. Pierce each potato several times with toothpick. Bake on rack until tender, about 1 hour 10 minutes. Transfer potatoes to work surface. Maintain oven temperature.
  • Cut off top 1/4 of 1 long side of each potato. Scoop potato from skins into large bowl, leaving 1/4-inch-thick shell. Mash potato with milk. Mix in cheese, chips, cilantro and onions. Season with salt and pepper. Fill shells with potato mixture, mounding in center.
  • Return stuffed potatoes to oven and bake until heated through, about 20 minutes. Top potatoes with salsa and sour cream and serve.

MEXICAN TWICE BAKED POTATOES



Mexican Twice Baked Potatoes image

Make and share this Mexican Twice Baked Potatoes recipe from Food.com.

Provided by Miss Diggy

Categories     Potato

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 large baking potatoes
1 cup salsa
4 tablespoons butter
1/2 cup sour cream
1 teaspoon salt
1/3 teaspoon pepper
2/3 cup shredded cheddar cheese, plus
shredded cheddar cheese, to top with
onion salt
chili powder

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 BREAKFAST POTATOES



Mexican Breakfast Potatoes image

Breakfast time is a fiesta with the Mexican Breakfast Potatoes from My Food and Family. Diced green chilies give this dish south-of-the-border appeal.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 12 servings

Number Of Ingredients 9

1 pkg. (32 oz.) ORE-IDA Diced Hash Brown Potatoes
1/4 cup chopped onions
1/4 cup chopped red peppers
1/4 cup drained canned green chiles
1 Tbsp. olive oil
1 Tbsp. GREY POUPON Dijon Mustard
1-1/4 tsp. ground cumin
1 tsp. ground black pepper
1/2 tsp. ground red pepper (cayenne)

Steps:

  • Combine ingredients; spoon into large skillet sprayed with cooking spray.
  • Cook on medium heat 18 to 20 min. or until potato mixture is heated through and golden brown, stirring frequently.

Nutrition Facts : Calories 70, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

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