Tex Mex Ranch Potatoes Food

TEX-MEX RANCH POTATOES

Steps:

• Cube potatoes into 1/2 inch cubes. Preheat oven to 350°F.
• In a large bowl, stir together ranch, taco seasoning, and half of the cheddar cheese.
• Add in potatoes and stir well to coat them with the sauce.
• Add potatoes to a large baking dish. Cover the dish with foil and bake them at 350°F for 45 minutes.
• Remove foil and stir potatoes well. Return to the oven for another 20 minutes or until potatoes are crispy.
• Remove potatoes and sprinkle with other half of cheddar cheese. The heat from the potatoes should melt the cheese. Garnish with chopped scallions and serve immediately!

TEX-MEX MASHED POTATOES

Steps:

• Make Chunky Red Mash; add 1/2 pound grated Monterey Jack, 1/4 cup sliced scallions and 2 minced seeded jalapenos. Top with sour cream and more scallions and jalapenos.
• Chunky Red Mashed Potatoes Cover 2 pounds whole red potatoes with cold salted water; simmer 40 minutes. Drain; do not peel. Smash with 1/2 to 1 stick butter, 3/4 cup hot milk, and salt and pepper.
• See all 50 easy mashed potato recipes

TEX-MEX ROASTED POTATOES

Steps:

• Scrub the potatoes thoroughly and cut roughly into 1 inch cubes.
• Toss with the remaining ingredients and spread on a baking sheet.
• Bake in a 400F oven for 1 hour, flipping them halfway through cooking time.

TEX-MEX POTATO SKINS

Steps:

• Toppings: Refried beans, crumbled chorizo, shredded monterey jack, hot sauce and pickled jalapenos
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)