SUPER-STUFFED MEXICAN POTATOES
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
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
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
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 :
MEXICAN POTATOES
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
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
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
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 STUFFED POTATOES
Make and share this Mexican Stuffed Potatoes recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h25m
Yield 4 half spuds, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Bake potatoes for 40 to 60 minutes.
- Cut in half lengthwise.
- Remove pulp and mash with sour cream and milk.
- Combine with beans, corn, Recaito or cilantro, salt and pepper.
- Stuff the mixture into the potato skins.
- Pile on the cheese.
- Bake 20 minutes in 400-degree oven.
- Serve with picante sauce or salsa and, if you like, guacamole or sour cream.
Nutrition Facts : Calories 556.8, Fat 20.1, SaturatedFat 11.9, Cholesterol 58.9, Sodium 1018.4, Carbohydrate 76.7, Fiber 10.3, Sugar 4.4, Protein 23.3
MEXICAN POTATO CASSEROLE
Make and share this Mexican Potato Casserole recipe from Food.com.
Provided by nicoleingermantown
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut potatoes into bite-size pieces and place in greased casserole dish.
- Melt butter. Stir in taco seasoning.
- Pour over the potatoes and stir to coat well.
- Bake uncovered at 425 degrees Fahrenheit for 40 minutes.
- Stir -- bake 10 minutes longer.
- Brown and crumble beef; add onion and cook until soft -- then drain.
- Stir in salsa and chopped peppers.
- Pour over potatoes.
- Top with grated cheese.
- Bake uncovered for 10 minutes.
PAPAS (MEXICAN MASHED POTATOES
When we visited Costa Rica, I had these potatoes and fell in love with them. I have tried many many recipes but none was ever what I was looking for. These are the closests that I have gotten. They are not as good as Costa Rica's (of course) but they are still so good.
Provided by alimel_01
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Roast jalapeno pepper & anaheim chili pepper on a grill pan on the stove. place peppers on the grill until they begin to blister, then turn them over. When blistered on both sides, remove from grill.
- Allow peppers to cool until you can work with them with your hands. Peel peppers, remove seeds, and puree.
- While peppers are roasting, peel potatoes, cut in small water, and boil until fork tender (12-15 minutes).
- When potatoes are done, drain.
- Put potatoes back in pot and add the butter.
- Mash butter into potatoes with either a hand held masher or an immersion blender.
- Add the sour cream, pureed peppers, salt, pepper, and garlic powder.
- Melt the Velvetta Mexican Cheese in the microwave and then add to potatoes.
- Mix all the ingredients together. You can add more salt, pepper, garlic, or hot pepper based on your tastes!
MEXICAN-STYLE STUFFED POTATOES
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
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
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
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).
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- In a bowl toss potatoes with oil, salt, and pepper until completely coated. Place on prepared baking sheet and bake until fork tender, about 60 minutes.
- Make a small slit lengthwise, about 1-inch deep in each potato, being careful not to cut all the way through . Pinch and press the sides to open the potatoes in the center. Divide the cheese, sour cream and salsa evenly among the potatoes. Garnish with chopped cilantro.
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