Texmexstuffedpotatoskins Recipes

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TACO-STUFFED POTATO SKINS

Provided by Trisha Yearwood

Categories     appetizer

Time 1h45m

Yield 16 servings

Number Of Ingredients 18



Taco-Stuffed Potato Skins image

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the potatoes on a baking sheet and roast until easily pierced with the tip of a sharp knife, about 1 hour. Let cool slightly. Do not turn the oven off.
  • Halve the potatoes lengthwise. Using a small spoon, gently scoop the potato flesh into a bowl, leaving about 1/2 inch on the skins. Set the skins aside. Reserve the potato flesh for another use.
  • Heat the olive oil in a large skillet over medium heat. Add the onions and jalapenos and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the beef and continue to cook, stirring often, until the beef is cooked through.
  • Stir in the tomato paste, cumin, chili powder, garlic powder, salt and pepper to combine and cook 1 minute more. Add the heavy cream and cook, stirring, until incorporated and heated through, about 1 minute.
  • Spoon the beef mixture into the hollowed-out potato skins. Put the potato skins on a parchment-lined baking sheet. Sprinkle with the Cheddar and bake until the cheese is melted, about 3 minutes. Transfer to a platter and top with the green onions, tomatoes, avocados, cilantro and sour cream if using.

8 small russet potatoes (about 4 pounds), washed and dried
2 tablespoons olive oil
2 large onions, finely chopped
2 small jalapenos, seeded and finely chopped
2 pounds lean ground beef
1/3 cup tomato paste (from a 6-ounce can)
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon salt
1 tablespoon freshly ground pepper
1/2 cup heavy cream
2 cups grated Cheddar
3 green onions (scallions), finely chopped
3 tomatoes, chopped
2 avocados, chopped
Chopped fresh cilantro, for garnish
Sour cream, for serving, optional

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



Tex Mex Stuffed Potato Skins image

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

12 small potatoes, baked and halved, meat scooped out
1 -2 tablespoon olive oil, divided
2 garlic cloves, minced
1/2 cup chopped red pepper
1/2 cup chopped onion
salt and pepper
15 ounces pinto beans
1/2 cup hot salsa or 1/2 cup mild salsa, your choice
1/2 teaspoon ground cumin (optional)
1 chipotle chile in adobo (optional)
1 cup shredded cheese

TEX-MEX POTATO SKINS

Provided by Food Network Kitchen

Time 1h40m

Number Of Ingredients 0



Tex-Mex Potato Skins image

Steps:

  • Toppings: Refried beans, crumbled chorizo, shredded monterey jack, hot sauce and pickled jalapenos
  • How to Make Classic Potato Skins:
  • Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

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



Tex-Mex Potato Skins image

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.

8 medium baking potatoes, baked and cooled slightly
6 ounces bulk chorizo sausage or 6 ounces Italian sausage
2/3 cup salsa
1 cup nacho cheese sauce
sour cream (optional)
sliced green onion (optional)
sliced ripe olives (optional)

TEX-MEX STUFFED PEPPERS

Looking for an easy and flavorful recipe? These delicious Tex-Mex Stuffed Peppers are oh so simple to throw together. Try this Tex-Mex Stuffed Peppers recipe on a cool evening.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 4 servings

Number Of Ingredients 7



Tex-Mex Stuffed Peppers image

Steps:

  • Heat oven to 375ºF.
  • Cook, stirring occasionally, chicken, onions, garlic and seasonings in large skillet over medium-high heat 7 to 9 min. or until chicken is done.
  • Cut tops off peppers; chop tops, then stir into chicken mixture along with the tomatoes. Cook, stirring frequently, 5 to 6 min. or until slightly thickened.
  • Meanwhile, remove cores and seeds from pepper shells; stand pepper shells, fill sides up, in ovenproof skillet.
  • Spoon chicken mixture into peppers. Add enough water to pan to fill to 1/2-inch depth around peppers; cover tightly with foil.
  • Bake 40 min. Carefully remove peppers from pan; drain water. Return peppers to pan. Top with cheese; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 24 g

1 lb. lean ground chicken
1 small onion, chopped
3 cloves garlic, minced
1 Tbsp. each chili powder and ground cumin
4 green peppers
1 can (14.5 oz.) diced tomatoes, undrained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

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