Mekenita Tex Mex Twice Baked Potatoes #TripleSBites

Mekenita Twice Baked Potatoes | Famished Fish, Finicky Shark

 

A romantic meal always starts in the kitchen. I mean, you have to cook it. All it takes is a little bit of time together and some kitchen teamwork to strike a spark.

 

Mekenita Twice Baked Potatoes | Famished Fish, Finicky Shark

 

My husband and I have been making tag-team twice baked potatoes for the past 15 years. This turned into a team effort years ago when I realized these potatoes were too hot for my delicate hands to handle. I had to hold the potatoes with potholders but my husband the tough man he is, had no problem scooping potato pulp out with just a spoon and a bare hand.

 

Mekenita Twice Baked Potatoes | Famished Fish, Finicky Shark

 

We then begin the tradition of dumping and tasting until we ended up with perfectly seasoned soft and fluffy potatoes that were stuffed in their original iron rich potato skin.

 

Mekenita Twice Baked Potatoes | Famished Fish, Finicky Shark

 

Gourmet Garden and Mekenita inspired me to make a Tex-Mex twice baked potato. Trust me this potato is deliciously savory and a treat for your taste buds.

 

Mekenita Twice Baked Potatoes | Famished Fish, Finicky Shark

 

Ingredients:
4 large baking potatoes
4 Tb butter
1 cup cheddar cheese, shredded
1 cup light sour cream
3 green onions, sliced, including chives
1 Tb Gourmet Garden cilantro paste
1 Tb Gourmet Garden garlic paste
2 tsp salt
1 tsp pepper
1 tsp Gourmet Garden red chile pepper paste
1/4 cup corn kernels
1/2 cup Mekenita salsa

 

Mekenita Twice Baked Potatoes | Famished Fish, Finicky Shark

 

Begin by washing and scrubbing the potatoes. Bake them in the microwave according to the microwave settings. Cool the potatoes slightly until they are easy to handle. Cut off the top portion of the potatoes lengthwise about 1/2 inch from the top.

.

Mekenita Twice Baked Potatoes | Famished Fish, Finicky Shark

 

With a spoon, scoop the potato pulp into a large bowl, leaving the skin intact to hold the potato mixture.
Add the butter, cheese, sour cream, green onions, and seasonings.

 

 Mekenita Twice Baked Potatoes | Famished Fish, Finicky Shark

 

Mix well and spoon this mixture into the potato skin shells filling completely and heaping. Using the back of a spoon press a well in the top of the potato and divide the corn onto each potato.
Transfer the potatoes to a baking sheet and bake for 20 to 25 minutes until golden. Remove from oven and cool slightly.

Mekenita Twice Baked Potatoes | Famished Fish, Finicky Shark

 

Top with Mekenita salsa and sprinkle Gourmet Garden lightly dried cilantro and additional sour cream if desired, and serve.

 

#TripleSBites #Giveaway | Famished Fish, Finicky Shark

This post was sponsored by Gourmet Garden and Mekenita. I received fresh herb pastes and lightly dried herbs and a bottle of salsa from the sponsors for participating in #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Mekenita Tex Mex Twice Baked Potatoes #TripleSBites – GIVEAWAY

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Number of servings: 4

Per Serving 675 calories

Fat 38 g

Carbs 61 g

Protein 25 g

4

Mekenita Tex Mex Twice Baked Potatoes #TripleSBites – GIVEAWAY

Weight Watchers PointsPlus®: 18

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 4 large baking potatoes
  • 4 Tb butter
  • 1 cup cheddar cheese, shredded
  • 1 cup light sour cream
  • 3 green onions, sliced, including chives
  • 1 Tb Gourmet Garden cilantro paste
  • 1 Tb Gourmet Garden garlic paste
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp Gourmet Garden red chile pepper paste
  • 1/4 cup corn kernels
  • 1/2 cup Mekenita salsa

Instructions

  1. Begin by washing and scrubbing the potatoes. Bake them in the microwave according to the microwave settings. Cool the potatoes slightly until they are easy to handle. Cut off the top portion of the potatoes lengthwise about 1/2 inch from the top.
  2. With a spoon, scoop the potato pulp into a large bowl, leaving the skin intact to hold the potato mixture.
  3. Add the butter, cheese, sour cream, green onions, and seasonings.
  4. Mix well and spoon this mixture into the potato skin shells filling completely and heaping. Using the back of a spoon press a well in the top of the potato and divide the corn onto each potato.
  5. Transfer the potatoes to a baking sheet and bake for 20 to 25 minutes until golden. Remove from oven and cool slightly.
  6. Top with Mekenita salsa and sprinkle Gourmet Garden lightly dried cilantro and additional sour cream if desired, and serve.

 

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