Mexicanbakedpotatoes Recipes

MEXICAN POTATOES

Steps:

• Preheat oven to 450°F.
• Mix all the spices in a small bowl.
• Cut potatoes into 1/2-inch square cubes. Transfer cubed potatoes to the large bowl, add olive oil and mix of spices. Gently toss to coat.
• Transfer potatoes to a baking sheet lined with parchment paper. Spread into a single layer.
• Bake in the preheated oven for 20-25 mins. Then, flip potato cubes and bake for additional 15 minutes or until crispy and brown.

MEXICAN POTATOES

Steps:

• Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.
• Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne.

MEXICAN POTATOES

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender. Drain; cool slightly. , Cut potatoes into 1/4-in.-thick slices. Place in a single layer in three greased 15x10x1-in. baking pans. Top each with salad dressing mix, a jalapeno slice, cheddar cheese and Monterey Jack cheese. , Bake, uncovered, at 350° for 10-12 minutes or until cheese is melted. Top with sour cream and green onions.

MEXICAN BAKED POTATO

Steps:

• Bake the potatoes and make the Vegan Cilantro Crema
• Split the potatoes lengthwise and mash a little with a fork. Season with salt and pepper.
• Spoon ½ cup refried beans over top and a few slices avocado.
• Top with cilantro crema, jalapeño and cilantro.

MEXICAN BAKED POTATOES

Steps:

• Pre-heat the oven at 400°. Poke the potatoes with a fork a few times and wrap them in aluminium foil. Cook the potatoes for about 60 minutes. Depending on the size of your potatoes, you might need to cook them more or less. Test them after 45 minutes and then, every 15 minutes or so: the potatoes are ready when you can enter a knife all through their flesh very easily without resistance.
• If the vegan white queso is not prepared ahead, now is a good time to start making it as well (you will have to boil potatoes and cashews to make it)
• Warm a large pan, then add the onion, pepper and a pinch of salt and black pepper and cook over medium high heat for about 5-6 minutes until soften. Use oil or a small amount of water to prevent the veggies from burning.
• Add the garlic, oregano and chili powder and cook for one more minute while stirring.
• Then, add the lentils, canned tomatoes (with all the juice) and water. Cook for about 10 minutes on medium heat stirring regularly (keep on a gentle simmer). Keep cooking until thicker: the lentil stew is ready when you reach a saucy texture without being too watery. Then, add the leafy green and keep cooking for about 1-2 more minutes or until wilted. Taste and adjust the seasonings (salt, pepper and chili powder).
• Make an opening through the cooked potatoes lengthwise (without cutting them all the way through). Using a fork, fluff the flesh to loose it up a bit.
• Add one or two large spoonfuls of the lentil stew inside the potato as well as on the side.
• Drizzle with the vegan white queso or add a dollop of vegan sour cream.
• Garnish with the fresh toppings of your choice and enjoy!

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).

SUPER-STUFFED MEXICAN POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-17 minutes, turning once., Meanwhile, in a large saucepan, combine the salsa, chicken and cheese. Cook and stir over medium heat until cheese is melted. , Cut an "X" in the top of each potato; fluff pulp with a fork. Spoon salsa mixture over potatoes and sprinkle with tomato. Serve with toppings of your choice.

MEXICAN CRISPY ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with non stick cooking spray.
• In a large bowl, add the olive oil, salt, chili powder, oregano, coriander, garlic powder, black pepper and cayenne. Toss together until potatoes are fully coated with spices. Transfer to baking sheet.Be careful not to overcrowd the potatoes. They should have plenty of room to breathe. If they don't, divide them onto two baking sheets.
• Sprinkle potatoes with Parmesan cheese and bake for 20 minutes. Remove from oven, flip over the potatoes and bake for another 20 minutes, until crispy.
• Sprinkle potatoes with cilantro, more salt if desired and serve.

MEXICAN BAKED POTATOES

Steps:

• Bake potatoes until done.
• Slice open the potatoes lengthwise.
• Remove pulp from potatoes and mash.
• Reserve potato skins.
• Mix mashed potatoes, chilies, chopped eggs, butter, sour cream, salt and pepper.
• Fill potato skins with the potato mixture.
• Top potatoes with cheese.
• Heat potatoes at 400F for 15 minutes.