Nacho Style Twice Baked Potatoes Recipes

TWICE-BAKED SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bake sweet potatoes in the preheated oven until tender, about 1 hour and 15 minutes. Set aside until cool enough to handle.
• Cut a thin lengthwise slice from the top of each sweet potato and discard slice. Scoop pulp from sweet potatoes, leaving thin shells. Place pulp into a bowl and mash with cream cheese. Stir brown sugar, pecans, and cinnamon into mixture and fill sweet potato shells with pulp. Place filled sweet potatoes onto a baking sheet.
• Bake until sweet potatoes are heated through, 15 to 20 minutes.

LIGHT TWICE-BAKED POTATOES RECIPE

Steps:

• Preheat oven to 425 degrees and rub the potatoes generously with olive oil. Sprinkle the exterior of each potato generously with kosher salt then place on a baking sheet. Poke each of the potatoes with a fork or paring knife and bake 50-60 minutes or until fork-tender. Remove potatoes from oven and set them aside until cool enough to handle.
• Once potatoes are cool enough to touch, slice each one in half horizontally. Beginning with the tops, remove the flesh from the skin and add the flesh to a medium-sized mixing bowl and discard the skins. For the bottoms of the potato, scoop out the very center portion of the flesh but make certain to leave at least a ¼" edge in all directions to support the filling. Add the scooped-out flesh to the bowl.
• Mash the potatoes in the bowl with a fork until no large chunks remain then add the yogurt, olive oil, dried basil and cheese and mix until smooth. (You can add a little more olive oil or yogurt if you find the filling to be a little too dry for your taste. Potatoes vary greatly in size, so you'll have to adjust to your liking.)
• Fold in the chopped tomato and season to taste with salt and pepper. Divide the filling between each of the potato boats, sprinkle with a little bit of extra cheese and return potatoes to oven. Bake an additional 15 minutes or just until the cheese and filling are nice and hot.

QUICK POTATO NACHOS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
• Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
• Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.

CHEESY CAULIFLOWER NACHOS

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
• Toss together the cauliflower, oil, taco seasoning, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Transfer to the prepared baking sheet. Bake until golden brown and tender, 20 to 25 minutes.
• Meanwhile, juice half of the lime into a small bowl, then cut the other half into 4 small wedges. Stir the sour cream into the lime juice until smooth. Finely dice the avocado and sprinkle it with a little salt and juice from 1 lime wedge. Thinly slice the jalapeño crosswise. Place the refried beans in a small bowl and mash with the back of a spoon to soften them. Set all the toppings aside until ready to serve.
• Push the baked cauliflower to the center of the baking sheet. Dollop the refried beans (about 1 tablespoon per dollop) over the top, then sprinkle evenly with a little salt and with the cheese. Return to the oven and bake until the beans are warmed through and the cheese melts, 2 to 3 minutes.
• Drizzle the salsa verde and lime sour cream over the cauliflower nachos. Top with the avocado, jalapeño and cilantro. Sprinkle with a little black pepper. Serve with the reserved lime wedges for squeezing.

NACHO-STYLE TWICE-BAKED POTATOES

Steps:

• Heat oven to 350ºF.
• Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells.
• Add cream cheese to potato flesh; beat with mixer until blended. Add milk; beat until potato mixture is light and fluffy.
• Spoon mashed potatoes into potato shells; place on baking sheet. Drizzle with taco sauce, top with cheese and crushed chips.
• Bake 20 to 25 min. or until heated through.