Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Tex-Mex Twice-Baked Potatoes
Getting reviews...
- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 363
- Total Fat
- 24 g
- Saturated Fat
- 13 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 11 g
- Cholesterol
- 57 mg
- Sodium
- 609 mg
Twice-baked potatoes can be a decadent and rich side dish, but often one-note in flavor. These are packed with southwestern flavors, from the fire-roasted corn and sweet peppers to the spicy punch of pepper Jack cheese. These twice-baked potatoes with a kick will give your holiday table a good dose of color and flavor.
- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 363
- Total Fat
- 24 g
- Saturated Fat
- 13 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 11 g
- Cholesterol
- 57 mg
- Sodium
- 609 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 425 degrees F. Scrub the potatoes thoroughly and pat dry with a paper towel. Pierce each potato several times with a fork. Lightly coat the potatoes with vegetable oil, sprinkle with salt and place on a rimmed baking sheet. Roast until easily pierced with a fork, 60 to 70 minutes.
- Meanwhile, prepare the topping: Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the bell pepper and cook until just starting to soften, 2 to 3 minutes. Add the white and light green scallion parts and the garlic and cook until just tender, about 2 minutes. Add the corn and cook until just heated through, about 1 more minute; season with salt and pepper.
- Once the potatoes are cool enough to handle, halve each lengthwise. Carefully scoop out the flesh, leaving a 1/4-inch-thick shell. Press the potato flesh through a ricer into a large bowl (alternatively, mash with a potato masher).
- Melt the remaining 4 tablespoons butter in the microwave. Add to the riced potatoes along with the sour cream, milk, half of the cheese, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir until smooth. Divide the mixture evenly among the potato skins and arrange on a baking sheet. Top with the corn mixture, then the remaining cheese. Bake until the filling is heated through and the cheese is melted and bubbly, 15 to 20 minutes. Top with the dark green scallion parts.
Looking for Something Else?
Related Pages
- Mushroom-Taleggio Twice-Baked Potatoes
- Horseradish-Bacon Twice-Baked Potatoes
- Creamed Spinach Twice-Baked Potatoes
- Crab Stuffed Twice Baked Potatoes
- Twice Baked Potatoes
- Taco Twice-Baked Potatoes
- Cheesy Twice-Baked Potatoes
- Ham and Cauliflower Twice-Baked Potatoes
- Balsamic Baby Back Ribs with Truffled Twice-Baked...