Mexican Twice Baked Potatoes Recipes

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.

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).

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.

Steps:

• Preheat oven to 425°.
• Pierce each potato several times and bake until tender for about 1 hour.
• Cut off top quarter of one long side of each potato.
• Scoop potato from skins into large bowl, leaving 1/4" thick shell.
• Mash potatoes with milk.
• Mix in cheese, chips, cilantro and onions.
• Season with salt and pepper.
• Fill shells with potato mixture, mounding in center.
• Return potatoes to oven and bake until heated through, about 20 minutes.
• Top potatoes with salsa and sour cream and serve.

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.