First start by finding some nice roundish potatoes. We’re going to bake ‘em and scoop out the insides, and the potato “shell” that’s left over is going to be the holder for the mashed taco potato wonderfulness. So…the wider the potato, the more wonderfulness you get. Just saying.
After they are baked, give them a little time to cool down just enough so you don’t singe your fingers scooping out the insides…10 minutes or so will do it. Now cut off the tops length-wise and scoop away, getting as close as you can get to the skin of the potato without breaking it. And now here comes the magic! Mash up the potato with some cream cheese, some butter, a little half and half and a nice generous dose of taco seasoning. Once your taco mashed potatoes are good and mashed, if you have some grilled chicken hanging around now is the time to mix it in.
Now line up those potato skin shells – it’s time to fill them on up with your mashed potato mixture. Personally, I like to use my hands for this, but you be you when it comes to filling them up. You’re going to have enough potato mixture to heap it nice and high in the potato shell. Now sprinkle the top of each potato with some shredded cheese (cheddar and jack cheese both work well) and pop them back into the oven until the cheese is all nice and melty.
All that’s left to do now is go crazy with garnishes. Personally I went with some guacamole, a little sour cream, some ground red pepper and some chopped scallions along with a squeeze of lime juice, but really the world is your oyster, garnish-wise. Salsa, sliced jalapenos, crumbled tortilla chips…go crazy.
And to think, it all started with a baked potato.
Serves: 4 servings
- 4 large russet potatoes
- 4 ounces cream cheese, softened and at room temperature
- 2 tablespoons butter at room temperature
- ½ cup half and half, warmed
- 1 packet taco seasoning
- I cup cooked shredded chicken (optional)
- 1 cup shredded cheddar or jack cheese
- Any of the following for garnish: guacamole, sour cream, chopped scallions, salsa, chopped jalapenos, crush tortilla chips, ground red pepper, fresh lime wedges
- 1. Scrub potatoes well, pierce a few times with a fork and bake until soft, either approximately 10 minutes in the microwave or one hour in a 350 degree oven. Cool for 10 minutes.
- 2. Cut the tops off of the potatoes lengthwise and discard. Carefully scoop the cooked potato out of each potato skin, leaving the skins as intact as possible.
- 3. Mash all the potato insides with cream cheese and butter. Add half and half in small increments until the potatoes are a consistency that you like (you might not need all the half and half). Stir in the taco season until well-mixed, and then stir in the chicken if you are using it.
- 4. Sprinkle cheese on the top of each potato. Place the potatoes on a baking sheet and bake in a 350 degree oven for about 10 minutes or until cheese is melted.
- 5. Garnish with your choice of toppings and serve at once.
Baked Potato with Ricotta and Tomato, from Framed Cooks
Twice Baked Potatoes from Add A Pinch