Sunday, September 7, 2014

Mexican Twice Baked Potatoes by Colleen Guenther

Twice baked potatoes are always a good idea. But when you give them a Mexican twist, it becomes a REALLY good idea. This is a simple recipe with a mega punch. Give 'er a try!

What You Need:

2 Russet Potatoes
Olive Oil
2 TBS butter
1 small jalapeño minced
Salt and pepper
Cheddar Cheese grated

Black Beans:
1 8 oz can of black beans rinsed
2 Tsp ground cumin
2 TBS salsa
2 Tsp chili powder

Cilantro chopped
Sour Cream

Preheat your oven to 425. Wash and scrub your potatoes and dry. Puncture your potatoes several times with a fork. Rub entirely with olive oil and salt. Place in the oven and bake for about 1 hour.  Take out of the oven and set aside to prepare your beans. Add your beans to a sauce pan and the rest of the ingredients. Cook on medium until your potatoes are completly done, stirring once and a while. Cut your potatoes in half lengthwise and scoop out the middles into a large bowl. Add your butter, a pinch of salt and pepper and jalapeño. Mash until well blended and creamy. Scoop your mixture back into the potato boats and top with the cheddar cheese. Place boats back in the over for another 10 minutes. Once done, top each one with the beans, salsa, sour cream and cilantro. ENJOY!

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