Tuesday, May 29, 2012

Mexican-Style Twice Baked Potatoes

Another potato skin recipe, but one that is good for you and your family will love.  You won’t have to ‘enhance’ any ingredients in this one.  Remember, on P10, potatoes are a ‘once in a while’ veggie.  You could add more beans and less of the potato pulp if desired.

These are great alternative to your typical baked potato, and they don't take much more time to make either. They can even be made ahead, and baked when you are ready to eat. 

These would be great on their own as dinner, or as a side dish to a small steak or large salad.

Print this recipe:  Mexican-Style Twice Baked Potatoes


Mexican-Style Twice Baked Potatoes
makes 4 dinner servings or 8 side dish servings
Recipe courtesy of The Baking Beauties

4 large russet potatoes (about 8 ounces each), washed & scrubbed

 3/4 cup refried beans

 2 green onions (white and green parts), thinly sliced

 1 tablespoon taco seasoning (organic if you have it)

 salt & freshly ground pepper to taste

 3/4 cup mild or medium salsa

 1 cup shredded cheddar cheese

 sour cream and/or guacamole (optional)


Preheat the oven to 450 degrees F.

Prick the potatoes with a fork and bake in the center of the oven for 1 hour, or until tender. Reduce the heat to 375 degrees F and let the potatoes cool at room temperature for about 15 minutes before handling.

(Alternatively, you could preheat the oven to 375 degrees and then prick the potatoes and zap them in the microwave.)

When the potatoes are cool enough to handle, cut in half lengthwise and scoop out the potato pulp, transferring to a small bowl and leaving a shell about 1/4 inch thick.

Add the refried beans, scallions, taco seasoning, salt and pepper to the potato pulp; mash well to thoroughly blend. Stuff the mixture back into the potato halves and transfer to an ungreased baking sheet. (At this point, the potatoes can be covered with plastic wrap and refrigerated for up to 24 hours before continuing with the recipe.)

Top each potato half with about 1 1/2 tablespoons of salsa. Bake in the center of the oven, about 15 minutes (about 20 minutes if they have been refrigerated), or until heated through. Sprinkle each half with 2 tablespoons of the cheese. Return to oven and bake until the cheese is melted, about 5 minutes.

Serve at once, with the toppings (if desired).

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