Potatoes are the ultimate comfort food for me. When I was pregnant with my son, I lived on mashed potatoes and peanut butter toast for the first 3 months.
In more recent years, stuffed potato skins have become a family favourite at the cottage, these ones in particular! They're fun to make and totally yummy. We usually make them with leftover taco 'meat' i.e.. Mexican Veggie Crumbles. Once the potatoes are baked this recipe is super fast to pull together, so it's a tasty treat even on weekdays!
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.
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
Cut your baked potatoes in half. Scoop out some of the potato from each half leaving a hole in the middle of each half.
Mix the scooped out potato with the Smokey Jalapeño cashew cheese, green onions, Mexican crumbles and salt. Scoop the mixture back into the potatoes.
Bake at 350 degrees F for 12-15 minutes. Remove from the oven and garnish with salsa and cilantro.