JUAN IN A MILLION POTATO BOATS (SALLYE))
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- 2 large
- russet baking potatoes
- 1 lb
- lean ground beef
- 1 pkg
- lowery's taco seasoning
- 1 small
- white onion
- 1 medium
- jalapeno pepper
- 8 oz
- mexican blend grated cheese
- 1/2 stick
- 1 tsp
- sea salt
- 1 Tbsp
- smoked paprika (optional)
- salt & pepper to taste for potatoes
Wash potatoes and dry thoroughly
Rub each potato with oil and sprinkle generously with coarse salt
Prick with fork
Wrap each potato in a sheet of heavy duty foil
Place in oven and cook for approximately 45 minutes or until toothpick or skewer is easily inserted into the largest part of the potato.
Cut jalapeno in half, remove the stems, seeds and veins.
Place onions and peppers in food processor and pulse until finely diced
Stir often with wooden spoon to assure meat cooks evenly and to avoid burning.
When all the meat is grey, add the taco seasoning and water and turn heat down to low.
Simmer at least 30 minutes until almost all of liquid is absorbed. Add more liquid sparingly if needed before the 30 minutes is up.
Remove from heat, cover and set aside in a place where it will stay warm.
Do not remove from foil, cut in half lengthwise and scoop out most of the pulp into a bowl. Reserve peels .
Place peels arranged with cavity up in a baking dish (these will be your "boats").
Add salt and pepper to taste (about 1 teaspoon each)
Mash potatoes until all butter is melted and well blended and potatoes are smooth and fluffy.
Spoon an equal amount of meat mixture into each potato skin
Top each portion of meat with an equal amount of mashed potatoes
Sprinkle with cheese (as little or as much as you like)
Return to oven and cook until cheese is melted and bubbly.
These can be used as a side dish or a full meal.