Best Mexican Stuffed Potatoes Recipes

SUPER-STUFFED MEXICAN POTATOES

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.

MEXICAN-STYLE STUFFED POTATOES

Steps:

• Position rack in top third of oven and preheat to 425°F. Pierce each potato several times with toothpick. Bake on rack until tender, about 1 hour 10 minutes. Transfer potatoes to work surface. Maintain oven temperature.
• Cut off top 1/4 of 1 long side of each potato. Scoop potato from skins into large bowl, leaving 1/4-inch-thick shell. Mash potato with milk. Mix in cheese, chips, cilantro and onions. Season with salt and pepper. Fill shells with potato mixture, mounding in center.
• Return stuffed potatoes to oven and bake until heated through, about 20 minutes. Top potatoes with salsa and sour cream and serve.

MEXICAN STUFFED POTATOES

Steps:

• Bake potatoes for 40 to 60 minutes.
• Cut in half lengthwise.
• Remove pulp and mash with sour cream and milk.
• Combine with beans, corn, Recaito or cilantro, salt and pepper.
• Stuff the mixture into the potato skins.
• Pile on the cheese.
• Bake 20 minutes in 400-degree oven.
• Serve with picante sauce or salsa and, if you like, guacamole or sour cream.

MEXICAN-STUFFED POTATOES

Steps:

• Bake potatoes Meanwhile, in a large non-stick skillet over medium heat, sauté onion in butter for 3 minutes or until transparent. Sprinkle with flour, stirring to coat. Stir in zucchini, water, green pepper and bouillon granules. Bring to a boil reduce heat to low, cover and simmer for 3 minutes. Add tomato, green chilies and chili powder. Cover and simmer 1 to 2 minutes longer or until vegetables are crisp-tender.Cut a cross on top of each potato and fluff insides with a fork. Place in individual ramekins or in an 8 x 8 x 2-inch baking pan.For each potato, sprinkle with 2 tablespoons of the cheese, spoon on one-fourth of the vegetable mixture and top with 2 tablespoons additional cheese. Bake potatoes in a 400° oven for 3 minutes or until cheese melts.If desired, serve with cherry peppers and garnish with parsley sprigs.

MEXICAN STUFFED SWEET POTATOES

Steps:

• 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 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 cooking pot
• Read more : https://www.needtaste.com/2020/01/mexican-stuffed-sweet-potatoes.html