Baked Potato Oles Food

BAKED POTATOES OLE

Steps:

• In medium skillet over medium-high heat, cook beef and chili powder until beef is browned, stirring to separate meat. Pour off fat.
• Add salsa. Reduce heat to low and heat through. Serve over potatoes. Top with cheese.

BAKED POTATO OLES

Steps:

• Preheat oven to 475°F
• Mix seasoning, sugar and spices together.
• Slice scrubbed, unpeeled potatoes into rounds.
• Place 1/2 of the potatoes into a plastic bag.
• Spray with olive oil.
• Sprinkle half of spice mix into bag.
• Close bag and shake until potatoes are coated.
• Repeat process with other half of potatoes and spices.
• Spray 2 baking sheets with olive oil.
• Spread potato rounds out on baking sheets into a single layer.
• Bake until crisp, 30-40 minutes.

POTATO OLè BRAVO CASSEROLE

Steps:

• Deep fry in shortening potato crisps until golden crispy brown. Remove place in container lined with paper towels and sprinkle lightly with seasoned salt. Place crisps in lightly greased Casserole dish and set aside.
• Cook ground beef thoroughly. Add in 2 packages Taco seasoning and mix well. Then add 1 large 31 ounce can refried beans and mix well. Let sit on low heat until you're ready.
• Spread meat and bean mixture coveringredients potato crisps. Cover with shredded cheese and sliced black olives.
• Bake in oven for approximately 10-15 minutes then remove from oven and let stand for 5 minutes.
• Add shredded lettuce, tomatoes, sour cream and guacamole and serve. (Add your own delicious toppings)

PERFECT BAKED POTATO

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.

KICK UP YOUR TATER TOT GAME WITH COPYCAT TACO JOHN'S POTATO OLéS

Steps:

• Preheat oven to 425. In a small bowl whisk together seasoning salt, paprika, cumin and pepper. Lay potatoes on a large rimmed baking sheet. Bake for 15 minutes. Remove from oven. Sprinkle with seasoning. Return to oven and cook 10 minutes more until crispy. Remove from oven and sprinkle with more seasoning. Serve immediately with extra seasoning if desired.

TWICE BAKED POTATO OLE'

Steps:

• Slice potatoes length wise and place face down on a greased cookie sheet. place in preheated oven at 400 degrees for approximately 1 hour or until cooked.
• Remove potatoes from oven and scoop the insides of the potatoes into a large mixing bowl. It's not important to get every little bit. Leave a little on the skin of the potatoes.
• Place mostly empty skins on cookie sheet scooped side up. Place oven on broil and lightly toast inside of of potatoes, about 5 minutes.
• Meanwhile back at the mixing bowl, add sour cream, diced jalapeños, diced onion, cheddar cheese, and crushed corn chips. Mix well. Don't eat the filling! Hah, told yah, it's hot isn't it!
• Remove skins from oven and fill with filling from mixing bowl. Place stuffed skins back in the oven on broil until tops are slightly browned.
• Remove stuffed skins from oven, allow to cool a bit (remember how hot the filling was) and then serve.
• Recipe can be cut in half for two people or doubled for a larger group.