Tex-Mex Twice Baked Potato Skins (Vegan+GF) – Sincerely Tori
How do you feel about potato skins? I’ve always been a huge fan of making use of extras and scraps when I’m cooking. I mean, those things can really add up when you do a lot of cooking at home. Potato skins are one of the things that I hate throwing away when making recipes such as mashed potatoes, or baked potatoes. Personally, I’d just leave the skin on for the recipe but not everyone likes they’re mashed/baked potatoes that way so there’s usually some waste. That’s why I love the idea to make a whole separate recipe with them and I was feeling some Mexican vibes. I don’t know about you, but I think tater skins are bomb no matter what you put on them. I think I even proved it too! These are so good and they are childishly simple to make. In fact, they’re a great snack to prep with the kiddos because they are so easy. I’m not saying you can’t add to these though. By all means, go crazy and add anything you’d like, whatever you think these could use. Oh and some cilantro would be great too, I would have added it but I was out of it when I made these. You should definitely throw some on yours though, yum! Print Tex-Mex Twice Baked Potato Skins (Vegan+GF) Bring this fun and delicious snack to your next party or gathering and you'll be sure to have a hit. Prep Time 25 minutes Cook Time 1 hour Total Time 1 hour 25 minutes Servings 4 - 6 servings Ingredients 6 - 8 medium potatoes about 3 pounds 2 tablespoons olive oil 1/2 cup sweet whole kernel corn 1/2 cup cooked black beans 1/2 cup diced tomatoes 1 jalapeño pepper minced 1/2 to 1 cup guacamole for serving optional Taco Seasoning: 1/4 teaspoon oregeno 1/4 teaspoon paprika 1/4 teaspoon chili powder 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon cumin 1/4 teaspoon black pepper Instructions Preheat oven to 400 degrees F (200 C). Scrub potatoes and dry then pierce with knife in a few places and wrap in aluminum foil. Bake for 45 minutes to 1 hour or until soft when squeezed. Remove from oven and allow them to cool enough to handle. Cut them in half lengthwise and use a spoon to scoop out center leaving a little bit of flesh. (You can make mashed potatoes with the rest, Yay!) Mix taco seasoning in a small bowl. Brush both sides of potatoes with oil, place potatoes face-down on lined baking tray, and sprinkle with seasoning mix. Bake for about 10 minutes until skins start to crisp then remove pan from oven, flip them over onto their backs and fill each skin with tomatoes, corn, black beans, jalapeños, and additional taco seasoning. Bake for another 10 minutes until edges are crisp. Remove from oven and cool for about 5 minutes, then top with guacamole if desired and serve warm.
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