Super Stuffed Mexican Potatoes Recipes
SUPER-STUFFED MEXICAN POTATOES
These taters are packed! Your whole family will enjoy these hearty stuffed Mexican potatoes. -Steve Westphal, Wind Lake, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 518 calories, Fat 9g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 1267mg sodium, Carbohydrate 88g carbohydrate (12g sugars, Fiber 13g fiber), Protein 26g protein.
MINI STUFFED POTATOES
Provided by Lisa Chernick
Categories Potato Bake Super Bowl Bacon Winter Sour Cream
Yield Makes 24 to 30 potato halves
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a baking sheet. Bake potatoes until just tender, about 25 minutes, and cool completely.
- In a medium bowl, combine the sour cream, 4 tablespoons scallion or chives, and bacon. Add pepper to taste. Cut a thin slice off rounded end of each potato so that it will sit upright. Turn the potatoes over and, using melon baller or small spoon, scoop out some of the center of each potato (reserve for later use in potato pancakes or gnocchi). Fill with 1 tablespoon of the sour cream mixture, and garnish with the remaining scallion or chives. Serve immediately or cover and chill until needed.
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- Preheat oven to 400F. Using fork, poke about 6 holes in potatoes, place directly on oven rack with foil lining bottom rack, or use lined baking sheet. You may also place potatoes directly on grill. Bake for 45 minutes to 1 hour, until soft.
- While the potatoes are baking, make your stuffing: In a medium-large skillet, cook down garlic and chopped onion for about 5 minutes. Add in black beans, corn, and spices. Combine and cook over medium heat for about 10 minutes, then stir in chopped cilantro. Remove from heat and cover with foil until potatoes are done.
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- Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Poke several holes in each sweet potato with a fork. Place sweet potatoes on baking sheet and drizzle with olive oil, then sprinkle on kosher salt. Rub the olive oil and salt over the entire potato. (If you are short on time, poke holes in the sweet potatoes and put them in the microwave. This will save you about 40 minutes).
- Bake the sweet potatoes for 40-45 minutes, or until a fork or knife can easily be inserted into the middle of the potato.
- Meanwhile, in a medium skillet, heat olive oil over medium-high heat. Sauté the diced onion for 4-5 minutes until soft and translucent. Add the ground beef to the skillet and using a spatula break the beef into smaller pieces. Cook the ground beef until no longer pink.
- Drain the excess fat, then add water and spices to the ground beef. Stir together and bring to a simmer. Simmer for 3-5 minutes or until little liquid remains in the skillet.
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- The first thing to do is cook the sweet potatoes. You could certainly roast them in the oven, but it's a lot easier to cook them in the microwave.
- Take a fork or sharp knife and poke holes in the sweet potato, making sure to pierce beneath the skin. Dampen a paper towel and wrap it around the sweet potato then stick it in the microwave. Set the timer to cook for 4 minutes.
- Cut a long slit down the top of the potato, and two short slits on each side of the long slit (so it should look like you're carving a capital I in the potato). Push on the ends of the potato to open it up.
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- See Notes for sweet potato and chicken cooking instructions if you do not have an Instant Pot. You can also bake your sweet potatoes in the oven while you cook the chicken in the Instant Pot to save time if you like.
- Cook your sweet potatoes: Prick sweet potatoes all over with a fork. Place steaming trivet in the bottom of Instant Pot pot then pour 1 1/2 cups water in the pot. Place sweet potatoes on trivet then secure the lid and cook on Manual, high pressure for 16 minutes. Quick release pressure and remove sweet potatoes from trivet. Set aside. Discard steaming water and rinse the cooking pot, making sure outside is very dry.
- Make your shredded chicken: combine chicken breasts, taco seasoning, and can of tomatoes with green chiles (undrained) in the pot of an Instant Pot. Do not add water. Secure lid and cook on Manual, high pressure for 20 minutes. Quick release pressure and remove chicken breasts from the pot. Shred with two forks then return to pot. Stir on Sauté mode a few minutes until sauce is absorbed.
- Meanwhile, make your sauce: combine all avocado-jalapeño sauce ingredients in the bowl of a food processor and process until smooth.
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- Scrub the sweet potatoes leaving the skin on, cut the ends off and cut into halves lengthwise. Once the oven is heated, put the sweet potatoes on a baking tray and roast for approx. 1 hour (it is ready when you insert a fork and the flesh comes out easily). Remove sweet potatoes from the oven and let them cool for 5-10 minutes.
- Once sweet potatoes are done in the oven, scoop out flesh and place into a large mixing bowl. Try to leave a thin layer around the skin so that skin can stand up on its own. Place skins back onto the tray and return to the oven and bake for a further 10 minutes, allowing the skins to get nice and crispy.
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Super-Stuffed Mexican Potatoes Recipe. Pierce potatoes several times with a fork. Microwave for 5 minutes, or until soft. In a microwave-safe bowl, microwave crumbles for 1 minute, or until thawed. Add taco seasoning, and mix well. Slice off a long 2-inch wide strip of potato skin from the top of each potato. Carefully scoop out the insides. Place the stuffed potatoes back on …
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