Mexican-style Twice Baked Potatoes
Servings
6people
Servings
6people
Ingredients
Instructions
  1. Wash the potatoes and poke holes in them with a knife. Microwave until tender but still firm. You want them to be soft enough to scoop out the insides, but still firm enough to hold the shape of the skin. The amount of time will depend on how big the individual potatoes are, just keep checking them every couple minutes. Let potatoes cool until they are safe to handle.
  2. Cut the potatoes in half lengthwise and scoop out the centers into a large bowl. Make sure to leave about 1/4 inch of potato on the skin so that they hold their bowl shape.
  3. Combine sour cream, salsa, and cheese in bowl with potatoes. Add filling back into potato skin bowls.
  4. Cook on grill or in oven until filling is heated through. Top with green onions.