Cheesy Tex-Mex Twice-Baked Potatoes are a tasty and filling dish that combines the tastes of Tex-Mex food with the comfort of twice-baked potatoes. These potatoes are great as a side dish or even as a main dish because they are full of cheese, vegetables, and spices.
Ingredients: 4 large russet potatoes. 2 cups shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup chopped green onions. 1/4 cup diced tomatoes. 1/4 cup diced bell peppers. 1/4 cup sliced black olives. 1/4 cup diced jalapenos. 2 tablespoons chopped cilantro. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste.
Instructions: Get the oven ready by heating it up to 400F 200C. Clean the potatoes and use a fork to make several holes in each one. For about an hour, or until soft, bake the potatoes. After the potatoes have cooled down a bit, cut off the top third of each one lengthwise. Fill a bowl with potato flesh and set it aside. Leave a thin shell around the potatoes. Fill the potatoes with sour cream, green onions, tomatoes, bell peppers, olives, jalapenos, cilantro, chili powder, cumin, salt, and pepper. Mash the potatoes inside out. Place the potato mix inside the potato shells again. Put the rest of the cheese on top of the potatoes. For another 15 to 20 minutes, bake until the cheese melts and starts to bubble. If you want, you can add more green onions and cilantro as a garnish. Enjoy while hot!
Prep Time: 20 minutes
Cook Time: 80 minutes
Catalogue Raisonne George Kars
