Mexican Potato Bites Recipes

Steps:

• Heat the oven to 425 degrees F and arrange a rack in the upper third. Place potatoes on a baking sheet, drizzle with oil, season with salt, and toss to coat. Roast until potatoes are fork tender, about 30 minutes.
• Set potatoes aside until cool enough to handle. Meanwhile, heat a medium nonstick frying pan to medium heat and cook chorizo, stirring occasionally, until browned, about 5 minutes. Set aside.
• Slice potatoes in half and, using a melon baler or small spoon, scoop out most of the interior (leave about 1/4-inch of potato flesh). Divide chorizo among the skins and top with cheese. Bake until skins are warmed through and cheese is melted, about 5 minutes. Remove from oven, garnish with green onions, and pass sour cream on the side.

Steps:

• Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.
• Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne.

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.
• Finely chop white and green parts of scallions and reserve separately.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.
• Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.

Steps:

• preheat oven to 350.
• Add about 2 tablespoons of LaFina Chili Lime Seasoning to a bowl.
• Add 1/2 teaspoon of salt to the bowl.
• Add 1/2 teaspoon pepper to he bowl. Mix seasonings to combine.
• Toss potatoes in Olive Oil.
• Roll each potatoes in seasoning mixture and place on a cookie sheet.
• Bake potatoes thirty minutes or until done. Allow potatoes to cool.
• Cut each potato in half.
• Scoop out the inside of potatoes into a food processor, Be careful not to over scoop!
• Cook the bacon!
• Add the diced scallion to the food processor.
• Add the cheese to the food processor.
• Add 1 teaspoon of LaFina Chili Lime Seasoning to food processor.
• Add 1/2 teaspoon of salt to food processor.
• Add 1/2 teaspoon pepper to food processor.
• Add the Cilantro to food processor.
• Pulse mixture until smooth.
• Add potato mixture to a bowl.
• Add the dice tomatoes to the potato mixture.
• Crumble the bacon and add to the potato mixture, mix well.
• Chill the potato mixture for thirty minutes.
• Divided the mixture into the potato skins, Place back in oven for 5 minutes ENJOY!