Stuffed Baked Potatoes II

Mexican Stuffed Baked Potatoes II Recipe | Authentic and Flavorful Meal

Region / culture: Mexico | Servings: 4

Introduction

Stuffed Baked Potatoes II is a delicious and hearty dish that is perfect for a cozy night in or a family gathering. These potatoes are filled with a flavorful Mexican meat mix, sour cream, green onions, cilantro, and peppers, making them a satisfying and flavorful meal.

History

Stuffed Baked Potatoes II is a modern twist on the classic baked potato recipe. By adding a Mexican-inspired meat mix and fresh herbs, this dish takes the traditional baked potato to a whole new level of flavor and excitement.

Ingredients

4 large baking potatoes
4 cups mexican meat mix
1 (8 oz (227 g)) container sour cream
3 green onions, sliced
2 tbsp chopped fresh cilantro
1 tsp salt
0.5 tsp pepper
1 cup monterey jack cheese with peppers

How to prepare

Preheat the oven to 450°F (232°C).
Bake 4 large baking potatoes for 1 hour or until they are tender.
Cut the potatoes in half and scoop out the pulp, leaving a 0.5 inch-thick shell.
In a bowl, combine the potato pulp, Mexican Meat Mix, sour cream, green onions, cilantro, salt, and pepper.
Spoon the mixture into the potato shells and sprinkle with Monterey jack cheese.
Bake at 450°F (232°C) for 10 minutes or until the mixture is thoroughly heated.

Variations

Try using different types of meat such as ground turkey or chicken for a lighter option.
Add in your favorite vegetables such as corn, black beans, or diced tomatoes for extra flavor and nutrition.

Cooking Tips & Tricks

Make sure to bake the potatoes until they are tender to ensure that they are easy to scoop out and fill.

- Feel free to customize the filling with your favorite ingredients such as different types of cheese, vegetables, or herbs.

- For a crispy top, broil the potatoes for a few minutes after baking to brown the cheese.

Serving Suggestions

Serve Stuffed Baked Potatoes II with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

Baking, scooping, mixing, and baking again.

Ingredient Substitutions

You can use Greek yogurt instead of sour cream for a healthier alternative.

- Feel free to use any type of cheese you prefer for the topping.

Make Ahead Tips

You can prepare the filling ahead of time and store it in the refrigerator until ready to use. Simply fill the potato shells and bake when ready to serve.

Presentation Ideas

Garnish the Stuffed Baked Potatoes II with extra cilantro, sliced green onions, or a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

Pair Stuffed Baked Potatoes II with a glass of red wine or a cold beer for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Stuffed Baked Potatoes II contains approximately 350 calories.

Carbohydrates

Each serving of Stuffed Baked Potatoes II contains approximately 40 grams of carbohydrates.

Fats

Each serving of Stuffed Baked Potatoes II contains approximately 15 grams of fats.

Proteins

Each serving of Stuffed Baked Potatoes II contains approximately 20 grams of proteins.

Vitamins and minerals

Stuffed Baked Potatoes II are a good source of Vitamin C, potassium, and iron.

Alergens

This recipe contains dairy (sour cream and cheese) and may not be suitable for those with dairy allergies.

Summary

Stuffed Baked Potatoes II are a balanced meal with a good mix of carbohydrates, proteins, and fats. They are also rich in vitamins and minerals, making them a nutritious and satisfying dish.

Summary

Stuffed Baked Potatoes II are a flavorful and satisfying dish that is perfect for a cozy night in or a family gathering. With a delicious Mexican meat mix filling and a cheesy topping, these potatoes are sure to be a hit with everyone at the table.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Stuffed Baked Potatoes II. It was a cold winter day, and I was visiting my dear friend Martha. Martha was known for her incredible cooking skills, and I always looked forward to trying out her new recipes.

As soon as I walked into her cozy kitchen, I could smell the delicious aroma of baking potatoes. Martha greeted me with a warm smile and told me that she was making her famous stuffed baked potatoes for dinner. I couldn't wait to see how she made them.

Martha began by washing and scrubbing the potatoes, then she carefully pierced them with a fork before placing them in the oven to bake. As the potatoes cooked, she prepared the filling. She sautéed onions and garlic in a skillet until they were golden brown, then added in some cooked bacon and chopped broccoli. The kitchen was filled with the mouth-watering scent of the ingredients coming together.

Once the potatoes were done baking, Martha sliced them in half and scooped out the insides, leaving just enough to form a sturdy shell. She mixed the scooped-out potato with the sautéed vegetables and bacon, along with a generous amount of grated cheddar cheese. The mixture was seasoned with salt, pepper, and a dash of paprika for an extra kick.

Martha carefully spooned the filling back into the potato shells, making sure to mound it up high. She topped each potato with a sprinkle of more cheddar cheese before popping them back into the oven to bake until the cheese was melted and bubbly.

As I watched Martha prepare the stuffed baked potatoes, I couldn't help but think of all the wonderful meals she had shared with me over the years. She had learned many of her recipes from her own grandmother, who had passed down the traditions of home cooking through generations. Martha always said that food was a way to connect with loved ones and create lasting memories.

As we sat down to enjoy the stuffed baked potatoes, I took a bite and was instantly transported to a world of flavors and textures. The creamy potato filling was perfectly balanced by the crispy bacon and tender broccoli, while the melted cheddar cheese added a rich and savory element. It was a dish that warmed both body and soul on that chilly winter evening.

After dinner, I asked Martha for the recipe so that I could make it for my own family. She handed me a well-worn index card with the ingredients and instructions neatly written out in her elegant cursive handwriting. I thanked her profusely and promised to cherish the recipe as much as she had.

Over the years, I have made Martha's stuffed baked potatoes countless times for my family and friends. Each time I prepare them, I am reminded of that special winter evening in Martha's kitchen and the warmth and love that went into every bite. Cooking is not just about following a recipe, but about creating memories and connections that last a lifetime. And for that, I am forever grateful to my dear friend Martha and her delicious stuffed baked potatoes II.