TEX MEX STUFFED POTATO SKINS
Make and share this Tex Mex Stuffed Potato Skins recipe from Food.com.
Provided by Rita1652
Categories Potato
Time 35m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Sauté garlic, red peppers, and onions in 1 teaspoon olive oil 3 minutes.
- Place potato skins in a bag with remaining oil, salt and pepper and lightly toss to coat with oil.
- Puree salsa and beans in a blender with cumin and chipotle pepper.
- Place skins on a parchment or silicone pad.
- Fill with bean mixture, top with onion mixture, then with cheese.
- Bake for 15-20 minutes till bubbly and browned.
Nutrition Facts : Calories 115.1, Fat 1.9, SaturatedFat 0.8, Cholesterol 3, Sodium 83.3, Carbohydrate 20.8, Fiber 3.6, Sugar 1.2, Protein 4.4
TEX-MEX POTATO SALAD
I created this Tex-Mex potato salad for one of my cooking classes, and it was a hit. It's perfect for a cookout or potluck. The secret ingredient is pickled jalapenos-they add so much interest and flavor! Add a can of black beans for more protein. -Dianna Ackerley, Cibolo, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. Place corn and red pepper on a greased baking sheet. Roast until lightly charred, 20-25 minutes, turning once. Let cool. Peel off and discard skin from pepper. Remove stems and seeds. Cut pepper into 1/2-in pieces. Cut corn from cobs; set aside., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool. Cut potatoes in half; place in a large bowl. Add sliced red pepper, corn, avocado, tomatoes and green onions., Place sour cream, mayonnaise, salsa, lime juice, vinegar, jalapenos and spices in a blender. Cover and process until blended. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled. Serve with cilantro.
Nutrition Facts : Calories 120 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 168mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
TEX-MEX POTATO SKINS
Make and share this Tex-Mex Potato Skins recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 1h27m
Yield 16 appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Cut baked potatoes in half lengthwise.
- Scoop out cooked potato, leaving 1/4-inch shell.
- Place potato shells on an ungreased baking sheet.
- In a skillet, brown sausage; drain of all fat.
- Add salsa to skillet, and cook for 2 minutes, mixing well with meat.
- Spoon sausage mixture into shells, and top with nacho cheese sauce.
- Bake 10-15 minutes or until heated through.
- Serve topped with sour cream, some green onions, and a few ripe olives, if desired.
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