Mexican Twice Baked Potatoes are a complete meal all stuffed into one handy shell. It’s a healthy, easy to prepare dinner that’s Vegetarian and Gluten Free.
I’ve always been a big fan of Mexican food. So I thought why not create a Mexican inspired potato and top it with some of my favs. These Mexican Twice Baked Potatoes are my inspiration.
Avocado is one of those things I knew would have to top these potatoes. I’m always looking for new ways to incorporate them into meals.
My go to way for using Avocado is Guacamole. My recipe for it’s a fairly simple method that seems to work out full proof every time.
I think the biggest thing with making Guacamole is getting the perfect avocado. The rest is pretty simple if you’ve managed to accomplish that.
I like to prepare simple meals that anyone can throw together without a lot of fuss. And also that incorporates whole foods.
I can remember before going gluten free that sooo many of my meals included pasta. I’m pretty sure that carbohydrates are addicting —<< and my love for spaghetti at least once a week was not just in my head.
But those days are gone and when I feel the need to satisfy my pasta cravings I just pull out some veggies and make it happen.
Spaghetti Squash Alfredo is one of my favorites to prepare when craving Alfredo. I know I know you’re thinking it can never replace good ole Linguine Noodles. Hey, but if I can do it anyone can.
And needless to say here I am writing about all this Yummy food without a noodle in sight 🙂
Just a few potatoes topped with some pretty awesome tasting ingredients.
- 3 medium potatoes I used Yukon Gold
- 1 tbsp. butter
- 4 ounces of cheddar cheese
- 4 ounces of Monterey jack cheese
- 1/4 cup sour cream
- 1/2 cup mayo
- 1 box black beans rinsed 13.4 ounces
- 1/4 red onion chopped
- 1 to mato diced
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1 avocado optional
- 1 lime juiced optional
Preheat oven 400 degrees.
Scrub potatoes and pierce several times with fork.
Bake in preheated oven 45-60 minutes until can easily be pierced with fork,
Remove from oven and cut in half length wise and allow to cool. Reduce oven to 350 degrees.
Meanwhile in medium mixing bow combine beans, onion, tomato, chili powder, and garlic powder and mix well. Cover in put in fridge.
Scoop potato flesh out of skins in put in bowl with butter, sour cream, mayo, half cheese mixture and salt & pepper to taste.
Mash with fork or potato masher and spoon mixture evenly between the potatoes.
Cover with remaining cheese and bake 10-15 minutes until bubbly and slightly browned.
Remove from oven and top with bean mixture.
Can also top with Avocado that has been chopped and juice of lime over it.