Twice Baked Tex Mex Potato Food

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.

TWICE BAKED TEX MEX TACO POTATOES

Steps:

• Scrub the potatoes until clean. Prick them evenly all over the surface with a fork. Place them on a baking sheet and bake at 475 degrees for an hour, or until soft. Depending on your oven and altitude, it could take longer.
• White the potatoes are cooking, add the beef & onion to a large skillet and saute-stirring and breaking up- over medium heat until the beef's cooked through. Strain, and return to the skillet.
• Stir the taco seasoning and water into the meat until evenly incorporated. Continuing cooking over medium heat, just until the sauce has thickened. Remove from heat, set aside.
• Remove the cooked, soft potatoes from the oven. Transfer them to wire racks and let them cool for about 15 minutes. Use a paring knife to remove just the top bit of skin from the potato, creating a 'lid'.
• Using a spoon, scoop the soft flesh out of the center of the potato, and transfer to a large mixing bowl, to create a bowl. Scoop out as much as you can, just leaving a thin layer intact to prevent leakage. Repeat for all potatoes.
• Add the sour cream, half & half, taco meat mixture, and 3/4 cup of cheese to the mixing bowl. Stir/mash everything together until the mixture's smooth and evenly incorporated. Salt & pepper, to taste.
• Scoop the mixture back into the hollowed out potatoes, evenly, until they're all completely stuffed. It's ok if it goes above the rim, and also ok if you need to pack them down some to fit it all. Return the stuffed potatoes to the baking sheet.
• Sprinkle the remaining 1/4 cup of cheese evenly out over top of the potatoes. Bake at 375 degrees for 15-20 minutes, watching so the cheese melts and crisps but doesn't burn. Remove the potatoes from the oven, again transferring them to cooling racks, and let them cook for 5-10 minutes.
• To serve, top them with a dollop of sour cream, salsa, and a sprinkle of green onion.

TWICE BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
• Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper.
• Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately.
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MEXICAN TWICE BAKED POTATOES

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).

TWICE BAKED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle.
• Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.
• Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins.
• Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft.
• Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
• Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon.
• Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.