Zutaten für Mexican Twice Baked Potatoes
- Baking Potatoes
- 1/2 cup salsa
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 cups shredded cheddar cheese
- 1/2 teaspoon onion salt
- 1/4 teaspoon chili powder
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Zubereitung von Mexican Twice Baked Potatoes
- Preheat oven to 400°F (200°C).
- Wash and pierce 4 large russet potatoes several times with a fork.
- Bake potatoes directly on the oven rack for 50-60 minutes, or until easily pierced with a fork.
- Remove from oven and let cool slightly (about 10 minutes).
- Once cool enough to handle, cut potatoes in half lengthwise.
- Scoop out the potato flesh, leaving about 1/4-inch border. Place the scooped potato flesh in a large bowl.
- Add 1/4 cup (1/2 stick) unsalted butter, 1/2 cup salsa, 1/4 cup sour cream, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl.
- Mash the potato flesh until mostly smooth but still slightly chunky.
- Stir in 1 cup shredded cheddar cheese.
- Spoon the potato mixture back into the potato skins.
- Sprinkle the tops with extra cheddar cheese (about 1/4 cup).
- Bake for another 20 minutes, or until cheese is melted and bubbly and potatoes are heated through.
- Sprinkle with 1/2 teaspoon onion salt and 1/4 teaspoon chili powder (or to taste) before serving.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
9g
Fat
50g
Carbs
7g
