Favorite Recipes · Healthy/Clean · Mexican · Whole30

Mexican Twice Baked Potatoes

I was pleasantly surprised with how great these tasted. I love me some tacos and when I started Whole30, it was kind of sad to realize all that I couldn’t eat. But I have been learning to shift my mindset and find that I can still eat my favorites with just a few adjustments. Like one of the things, I am learning that baked potatoes go well with a lot of things!

You can make this delicious recipe OR you can just make regular tacos and put your meat and other favorite toppings on top of a regular baked potatoes. Saves time and prep when you’re super busy.

This has been one of my go-to’s. I will double my taco meat and have baked potatoes and taco toppings for lunch a few times a week. I would suggest that you get a bag of regular russet potatoes and not the jumbo baking ones. Those would be too big. 😉 The regular ones are perfect for lunch and dinners. Besides, you want more protein and veggies anyway!

Ingredients
Baking Potatoes

Taco Mix
2 tbsp Chili Powder
1 tbsp ground Cumin
2 tsp Salt
1 tsp Black Pepper
1 tsp Smoked Paprika
1 tsp ground Coriander
1/2 tsp Garlic Powder
1/2 tsp Red Pepper Flakes

Taco Meat
1 tsp EVOO
8oz Ground Beef
1/4 cup chopped Onion
2 cloves Garlic, minced
3/4 tsp Whole30 compliant Hot Sauce
1/8 tsp Apple Cider

Cauliflower Rice
1 1/2 cup Cauliflower Florets
1/2 cup Chicken Brother (Whole30 Compliant)
1/4 canned Crushed Tomatoes
1/4 cup chopped Onion
1 1/2 tsp Whole30 Compliant Hot Sauce
2 cloves Garlic, minced
1/4 tsp ground Cumin
pinch of Cayenne Pepper
1/8 tsp Red Pepper Flakes

To Serve
Whole30 Compliant Salsa
Guacamole
Snipped Fresh Cilantro

Directions
Preheat the oven to 400*F
Scrub the potatoes and pat them drive then stab with a rock and wrap them in foil.
Bake for 1 hour or until tender when pierced with a fork.
OR– Microwave for 5-7 minutes.
Taco Mix: While the potatoes are baking, in a small bowl, combine the chili powder, cumin, salt, black pepper, paprika, coriander, garlic powder and red pepper flakes.
Taco Meat: heat the olive oil in a large skillet over medium-high heat and add the beef, onion, garlic, hot sauce, vinegar, and 1 tbsp of Taco Mix.
Cook stirring frequently, until the meat is browned, about 8 minutes.
Transfer the taco meat to a bowl.
Cauliflower Rice: Pulse the cauliflower in a food processor until it is broken down to the size of rice.
Transfer the cauliflower rice to the skillet in which you cooked the meat and add the broth, tomatoes, onion, hot sauce, garlic, cumin, cayenne, and red pepper flakes.
Cook over medium-high heat until the liquid cooks down and the cauliflower is tender, about 10-15 minutes.
Transfer the cauliflower rice to a bowl.
Remove the potatoes form the over and let cool for 5-10 minutes.
Slice eat potato in half lengthwise.
Using a large spoon, scoop out the center of each potato, leaving about 1/4 inch of flesh around the skins.
Place the potato flesh in a large bowl.
Add the taco meat and cauliflower rice and stir to combine.
Scoop the filling back into the potato shells and return them to the baking sheet.
Bake for 10 minutes until heated through.
Serve the potatoes topped with salsa, guacamole, and cilantro.

{Source: The Whole30 Cookbook}

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