My mom always made twice-baked potatoes while I was growing up. Lately, I’ve been figuring out alternative ways to serve them, such as with ham and broccoli and rosemary and garlic. The other day, I was craving for a spicy version of them. So, I present my southwest-inspired twice-baked potatoes today.
Southwest Twice-Baked Potatoes
– Four large Idaho potatoes
– 1 1/2 cups frozen corn
– 2 fresh jalapenos
– 1/2 cup shredded Monterey Jack cheese
– 1 cup fresh cilantro
– 1/2 teaspoon cumin
– 1/2 teaspoon chili powder
– 1/3 cup skim milk
– 1/2 stick butter or margarine
– Kosher Salt and freshly cracked black pepper
– Olive oil
First, wash and pat dry the potatoes.
Douse the potatoes with olive oil and rub them with Kosher salt and freshly cracked black pepper. Pierce them all over with a fork and nuke them in the microwave for approximately 10-15 minutes, until soft.
Meanwhile, dice up your jalapenos. Remove the seeds if you don’t want the potatoes to be too spicy.
Pour the frozen corn kernels into a small pie pan or brownie pan. Sprinkle on olive oil, cumin, and chili powder over top. Place the pan into the oven and broil the corn on high to roast them. Keep the oven door open so you can keep an eye on the corn to prevent any burning.
Once the potatoes are done, slice them lengthwise on a cutting board.
Scoop out the centers of each of the potatoes, and place the insides into a large mixing bowl. Try to keep the skins intact. It’s all right if they tear a little.
Remove the corn kernels from the oven once they have been lightly roasted. Turn the oven on to preheat it to 350 degrees.
Add a handful of fresh cilantro, the shredded Monterey Jack cheese, butter or margarine, and skim milk to the mixing bowl with the potatoes.
Blend the potato mixture with a handheld blender or KitchenAid stand mixer.
Next, add the corn kernels, jalapenos, and additional dashes of cumin, chili powder, salt, and pepper.
Blend the mixture again until smooth.
Fill the potato skins with heaping portions of the potato mixture. Spray a large casserole dish with cooking spray, and place the potatoes into the dish. Add dabs of butter or margarine over each potato so that they’ll brown nicely.
Bake the potatoes in the preheated oven for 20-25 minutes. Then, enjoy!
I don’t think these potatoes could be any gooier. They come piping hot on both temperature and spice scales. The combination of the roasted corn kernels with fresh cilantro truly perfected the potatoes and gave them a southwestern flair.
We will most certainly be making these again soon. Hope you’ll give them a try, too!
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