Southwestern Potato Packet Food

SOUTHWEST ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees. Grease a large baking sheet with one tablespoon olive oil.
• Place the potatoes in a large bowl. Add 1-2 tablespoons more olive oil, along with chili powder, paprika, cumin, cayenne and salt and pepper. Toss well to coat potatoes in oil and seasonings.
• Spread the potatoes in an even layer on prepared baking sheet. Bake for 30-40 minutes (depending on size of potato pieces), turning once halfway through cooking. Garnish with fresh cilantro before serving.

SOUTHWESTERN POTATOES

Steps:

• Place whole little potatoes in a large sauce pan and cover with water.
• Bring to a boil and add the kosher salt then simmer 20-25 minutes until tender.
• Reserve one cup of the potato water and drain the rest by pouring potatoes into a colander.
• While potatoes are cooking, cut the dried peppers down the center from top to bottom, then discard seeds, stem and veins. Cut each pepper in half across the middle so you have four pieces per pepper. Set aside.
• In a small saute pan over medium heat, melt 3 tablespoons of the butter and add the onion and garlic and cook until tender, about four minutes. Remove from heat and add in the dried pepper pieces.
• Once the potatoes are cooked, pour off one cup of the water and put in the pan with the peppers and onion and cover tightly with a lid. Set your timer for 20 minutes.
• After 20 minutes, puree the contents of the pan either in a blender or with an emersion blender. Set aside.
• Heat a large non-stick saute pan over medium heat and melt the remaining two tablespoons of butter.
• Add the cooked potatoes, salt and black pepper and cook and toss for five minutes until they start to brown.
• Add the pureed liquid (the mixture will bubble and splatter), and continue to cook for another five minutes until the liquid starts to evaporate and thicken and coat the potatoes.
• Serve topped with the crumbled Cotija cheese and chopped cilantro.

SOUTHWEST POTATOES

Steps:

• Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
• Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
• Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.

SOUTHWESTERN BAKED POTATO RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Carefully pierce potatoes with a fork. On a baking sheet, oil the potatoes well and sprinkle with salt.
• Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
• In a skillet over high heat, add the ground beef with a bit of oil.
• Add the taco seasoning, black beans, and tomatoes. You may want to drain the ground beef mixture once cooked if there's too much liquid.
• Once the potatoes are cooled, cut them vertically, scoop out the inside, and transfer to a bowl.
• In the bowl with the scooped out potatoes, add the ground beef mixture and cheddar cheese. Mix well.
• Scoop the potato mixture back into the potatoes and top with cheddar cheese.
• Bake an additional 15 minutes until the cheese is melted.
• Serve warm with guacamole.
• Enjoy!