Mexican Twice Baked Cheesy Potatoes Recipes

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TACO TWICE-BAKED POTATOES



Taco Twice-Baked Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

4 large baking potatoes, scrubbed well and dried
8 ounces ground beef
1/2 cup canned black beans, rinsed
2 tablespoons taco seasoning
1 cup shredded Mexican blend cheese
1 cup sour cream
1/2 cup prepared salsa
1/4 cup finely diced red onions
1 jalapeno, thinly sliced
Chopped fresh cilantro, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Wrap the potatoes in foil and bake until cooked through, 1 hour to 1 hour 15 minutes.
  • In the meantime, in a large skillet over medium-high heat, brown the meat, about 5 minutes. Drain the liquid from the skillet. Add the black beans, taco seasoning and 1/2 cup water, bring to a simmer and simmer until the sauce is slightly thickened, about 10 minutes.
  • Remove the potatoes from the oven and unwrap carefully. Cut a slit lengthwise down the center and spoon out a bit of the potato from the interior of each. Divide the beef and bean mixture among the potatoes, then top each with 1/4 cup of the shredded cheese. Transfer to a baking sheet and bake until the cheese is melted and bubbling, another 15 minutes.
  • Put the potatoes on a platter and top each with some sour cream, salsa, red onions and jalapenos, and garnish with chopped cilantro.

TWICE BAKED CHEESY POTATOES



Twice Baked Cheesy Potatoes image

These are great potatoes to serve with many different types of meals, and kids love them!

Provided by Betsy Loeffler

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Yield 5

Number Of Ingredients 4

5 potatoes
4 ounces American cheese, sliced into strips
1 tablespoon butter
¾ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake potatoes for 1 hour or until soft.
  • In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted. Add sour cream and mix together.
  • Cut potatoes in half, scoop out insides while being careful not to tear the skins. Add to cheese mixture and mix together until smooth.
  • Stuff potato mixture back into potato shells and bake at 350 degrees F (175 degrees C) for 10 minutes.

Nutrition Facts : Calories 343.3 calories, Carbohydrate 39 g, Cholesterol 42.6 mg, Fat 16.8 g, Fiber 4.7 g, Protein 10.4 g, SaturatedFat 10.5 g, Sodium 385.1 mg, Sugar 1.8 g

CHEESY TWICE-BAKED POTATOES



Cheesy Twice-Baked Potatoes image

Cheesy, flavorful potatoes sure to please the most-finicky eater!

Provided by Kitkat

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h50m

Yield 8

Number Of Ingredients 11

4 large baking potatoes
2 teaspoons olive oil
2 teaspoons salt
1 tablespoon butter
4 cloves minced garlic
1 ½ cups shredded Monterey Jack cheese
½ cup sour cream
¼ cup chopped green onion, divided
ground black pepper to taste
4 slices cooked bacon, crumbled
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Rub potatoes with olive oil and salt; pierce each several times with a fork and arrange onto a baking sheet about 6 inches apart.
  • Bake in preheated oven until easily pierced with a fork, 50 to 60 minutes. Remove from oven and set aside to cool until cool enough to handle, keeping oven heat at 425 degrees F (220 degrees C).
  • Halve potatoes lengthwise and scoop potato from each half into a bowl, leaving about 1/4 inch of the potato attached to the skin all the way around.
  • Melt butter in a large saucepan over medium-high heat. Saute garlic in butter until fragrant, 1 to 2 minutes. Stir scooped potato, Monterey Jack cheese, sour cream, and most of the green onion together with the garlic and butter; cook and stir the mixture until heated and smooth, about 5 minutes.
  • Scoop the potato mixture into the potato skins and arrange onto the baking sheet.
  • Bake in oven until heated through, 15 to 20 minutes. Garnish with remaining green onion, bacon, and paprika.

Nutrition Facts : Calories 279 calories, Carbohydrate 33.9 g, Cholesterol 29 mg, Fat 12.3 g, Fiber 4.3 g, Protein 9.6 g, SaturatedFat 7 g, Sodium 724.7 mg, Sugar 1.7 g

TWICE-BAKED CHEESY POTATO CASSEROLE



Twice-Baked Cheesy Potato Casserole image

Twice-baked potatoes, without the skins.

Provided by maddysmom

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 2h

Yield 8

Number Of Ingredients 10

4 large baking potatoes
1 cup shredded Cheddar cheese
½ cup sour cream
½ cup butter, divided
¼ cup milk
¼ cup cream cheese, softened
¼ cup chopped fresh chives, or to taste
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon ground black pepper

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Butter a casserole dish.
  • Scoop potato flesh into a bowl; discard skins. Add Cheddar cheese, sour cream, 1/4 cup butter, milk, cream cheese, chives, salt, garlic salt, and pepper. Mash mixture until combined and potatoes are still slightly lumpy. Spread into the prepared casserole dish. Create ridges on the surface with a fork, forming slight peaks.
  • Bake in the preheated oven until peaks are slightly crisped, about 30 minutes. Pour remaining 1/4 cup butter on top. Continue baking until golden brown, about 15 minutes.

Nutrition Facts : Calories 427.5 calories, Carbohydrate 34 g, Cholesterol 77.4 mg, Fat 27.5 g, Fiber 4.1 g, Protein 12.8 g, SaturatedFat 17.3 g, Sodium 573.1 mg, Sugar 2 g

MEXICAN TWICE BAKED CHEESY POTATOES



Mexican Twice Baked Cheesy Potatoes image

These twice-baked potatoes get a tasty twist with corn, salsa and Mexican-style Cheddar Jack cheese.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 4 servings

Number Of Ingredients 4

4 large baking potato es (2 lb.)
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup frozen corn
1 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese

Steps:

  • Pierce potatoes with sharp knife. Microwave on HIGH 15 to 20 min. or until tender.
  • Cut 'X' in top of each potato. Using hot pads, gently press ends of each potato together to open potato in center. Place on microwaveable plate. Loosen potato centers with fork. Top with remaining ingredients.
  • Microwave on HIGH 6 to 8 min. or until cheese is melted.

Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 390 mg, Carbohydrate 52 g, Fiber 6 g, Sugar 3 g, Protein 12 g

MEXICAN TWICE BAKED POTATOES



Mexican Twice Baked Potatoes image

Make and share this Mexican Twice Baked Potatoes recipe from Food.com.

Provided by Miss Diggy

Categories     Potato

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 large baking potatoes
1 cup salsa
4 tablespoons butter
1/2 cup sour cream
1 teaspoon salt
1/3 teaspoon pepper
2/3 cup shredded cheddar cheese, plus
shredded cheddar cheese, to top with
onion salt
chili powder

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).

MEXICAN STYLE CHEESY POTATOES



Mexican Style Cheesy Potatoes image

Since I can't make Spanish rice worth a dern, these cheesy potatoes go well with my Mexican night dishes. And...Cinco de Mayo is just around the corner! OLE!

Provided by Redneck Epicurean

Categories     Potato

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 6

1 (15 1/2 ounce) jar salsa con queso
1/2 cup butter
1 (8 ounce) container sour cream
2 tablespoons of minced onions
1 (2 lb) bag frozen hash browns
2 cups shredded mexican cheese

Steps:

  • Preheat oven to 350 degrees.
  • In bowl combine melted butter, minced onion, sour cream and the Salsa Con Queso.
  • Stir until well blended.
  • Stir in hash brown potatoes until mixture is blended.
  • Place mixture into a glass oven proof 13x9-inch rectangular pan.
  • Bake for 1 hour.
  • Prior to taking out of oven, melt shredded Mexican cheese over the potato dish.

Nutrition Facts : Calories 424.8, Fat 32.3, SaturatedFat 17.7, Cholesterol 64.6, Sodium 429.7, Carbohydrate 27.6, Fiber 1.9, Sugar 3.6, Protein 9.1

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