Potatoes are the ultimate comfort food! Pair these Mexican Twice Baked Potatoes with a salad and make it a meal or serve them as a appetizer at your next party or potluck.
Once the potatoes are baked, this recipe is super fast to pull together, so it's a tasty treat even on weekdays!
4 baked potatoes, cooled 5 Tbsp. Fauxmagerie Zengarry Smokey Jalapeño cashew cheese 3 Green onions, minced 1/3 cup Yves Mexican Veggie Ground Round 1/2 tsp. salt salsa for garnish cilantro for garnish
1. Cut your baked potatoes in half. Scoop out some of the potato from each half leaving a hole in the middle of each half. 2. Mix the scooped out potato with the Smokey Jalapeño cashew cheese, green onions, Mexican crumbles and salt. Scoop the mixture back into the potatoes. 3. Bake at 350 degrees F for 12-15 minutes. Remove from the oven and garnish with salsa and cilantro.
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