Mexican Potato Bites Recipes

MEXICAN POTATO BITES

Steps:

• preheat oven to 350.
• Add about 2 tablespoons of LaFina Chili Lime Seasoning to a bowl.
• Add 1/2 teaspoon of salt to the bowl.
• Add 1/2 teaspoon pepper to he bowl. Mix seasonings to combine.
• Toss potatoes in Olive Oil.
• Roll each potatoes in seasoning mixture and place on a cookie sheet.
• Bake potatoes thirty minutes or until done. Allow potatoes to cool.
• Cut each potato in half.
• Scoop out the inside of potatoes into a food processor, Be careful not to over scoop!
• Cook the bacon!
• Add the diced scallion to the food processor.
• Add the cheese to the food processor.
• Add 1 teaspoon of LaFina Chili Lime Seasoning to food processor.
• Add 1/2 teaspoon of salt to food processor.
• Add 1/2 teaspoon pepper to food processor.
• Add the Cilantro to food processor.
• Pulse mixture until smooth.
• Add potato mixture to a bowl.
• Add the dice tomatoes to the potato mixture.
• Crumble the bacon and add to the potato mixture, mix well.
• Chill the potato mixture for thirty minutes.
• Divided the mixture into the potato skins, Place back in oven for 5 minutes ENJOY!

MEXICAN POTATO SKIN BITES

Steps:

• Heat the oven to 425 degrees F and arrange a rack in the upper third. Place potatoes on a baking sheet, drizzle with oil, season with salt, and toss to coat. Roast until potatoes are fork tender, about 30 minutes.
• Set potatoes aside until cool enough to handle. Meanwhile, heat a medium nonstick frying pan to medium heat and cook chorizo, stirring occasionally, until browned, about 5 minutes. Set aside.
• Slice potatoes in half and, using a melon baler or small spoon, scoop out most of the interior (leave about 1/4-inch of potato flesh). Divide chorizo among the skins and top with cheese. Bake until skins are warmed through and cheese is melted, about 5 minutes. Remove from oven, garnish with green onions, and pass sour cream on the side.