Tex Mex Stuffed Potatoes Food

TEX-MEX STUFFED POTATOES

Steps:

• Wrap each potato individually in microwaveable plastic wrap; place on microwave-safe plate. Microwave on HIGH 6 minutes. Turn over; microwave 5 minutes more or until soft.
• Meanwhile, combine beans, corn and chili powder in small bowl. Microwave on HIGH 2 to 3 minutes or until corn is thawed and mixture is hot.
• Unwrap potatoes and cut in half lengthwise. Scoop out potato flesh, leaving 1/4-inch thick shells. Combine potato flesh, Blue Bonnet, yogurt and salt in medium bowl; mash mixture with back of spoon until desired consistency. Add bean mixture; stir to combine.
• Spoon mixture evenly into potato shells. Place on microwave-safe plate; top each evenly with cheese. Microwave on HIGH 1 minute or until cheese melts.

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 STUFFED POTATO SKINS

Steps:

• Preheat oven to 400°F.
• Sauté garlic, red peppers, and onions in 1 teaspoon olive oil 3 minutes.
• Place potato skins in a bag with remaining oil, salt and pepper and lightly toss to coat with oil.
• Puree salsa and beans in a blender with cumin and chipotle pepper.
• Place skins on a parchment or silicone pad.
• Fill with bean mixture, top with onion mixture, then with cheese.
• Bake for 15-20 minutes till bubbly and browned.

TEX-MEX POTATO SKINS

Steps:

• Preheat oven to 425 degrees F.
• Cut baked potatoes in half lengthwise.
• Scoop out cooked potato, leaving 1/4-inch shell.
• Place potato shells on an ungreased baking sheet.
• In a skillet, brown sausage; drain of all fat.
• Add salsa to skillet, and cook for 2 minutes, mixing well with meat.
• Spoon sausage mixture into shells, and top with nacho cheese sauce.
• Bake 10-15 minutes or until heated through.
• Serve topped with sour cream, some green onions, and a few ripe olives, if desired.