Kim's Kitchen

Taco Stuffed Twice Baked Potatoes

• 5 lb washed, scrubbed potatoes
• 1/4 C. Olive Oil
• Salt, Pepper, Garlic to Taste
• Everything But The Bagel Seasoning, optional, to Taste
• 3 T. Butter
• 1/2 C. Sour Cream
• 1/2 C. Salsa
• 1 tsp. Garlic
• 1/2 tsp. Pepper
• 1 tsp. Chives
• 1 tsp. Parsley
• 2 C. Leftover Cooked Taco Meat
• 2 C. Finely Grated Cheese
• Leftover Taco Fixings (olives, onions, tomatoes, etc), optional
• Cubed Cheese, optional

A couple of things before we get into the recipe. First, this recipe can definitely be cut in half. I had a lot of leftover taco meat and a 5lb bag of potatoes that needed used, but there's no reason you couldn't could this in half. Second, use what you have as far as leftovers go and adjust the heat level to your liking. And finally, HUGE shout out to my awesome neighbor for introducing me to "Trader Joe's Everything But The Bagel Seasoning" - it's optional, but you need it in your life. You just do. Thanks Diane! Now...let's cook.

Take washed, scrubbed Potatoes and place in a 13x9 baking dish. Drizzle liberally with Olive Oil, Salt, Pepper, Garlic & Everything But the Bagel Seasoning. Toss in seasonings to coat evenly, cover with aluminum foil and bake in a 400 degree oven until fork tender. Remove foil 20 minutes before you anticipate them being done so skins can toughen up a little. (Depending on potato size, this can take anywhere from 45-70 minutes. Potatoes can also be baked earlier and put back in the oven for about 15 minutes to warm back up.)

Once potatoes are cool enough to handle without burning yourself, slice lengthwise and scoop out centers into a large bowl. I like to use a paper towel folded up multiple times to hold the potatoes with to help keep some of the heat and messy outsides contained. Place mostly empty shells on a cookie sheet that's been sprayed with non-stick spray. (Don't scrape all the way down - you need some potato left in there so they can keep their shape.)

Into bowl of potato insides, add Butter, Sour Cream, Salsa, Garlic, Pepper, Chives, Parsley and mix well. I used a hand held potato masher to mush them all together.

Fold in reheated, drained Taco Meat, Shredded Cheese and any other leftovers you're using.

Now let's stuff the skins. You are going to stuff the skins HEAPING over the top. Remember it's not just the potatoes and seasonings you're putting back in - you're adding in a bunch of cheese, meat and other things. They are going to be very overstuffed and that's okay. Top with Cubed Cheese.

Place back into oven for 10-12 mintues, long enough for the stuffing to warm thoroughly and the cheese to melt. Serve with hot sauce, jalapenos, guacamole, extra salsa or sour cream on the side.

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