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Full Online Book HomeLearning KitchenVegetables - Chefshell's Mucho Mexi Style Baked Potaotes
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Vegetables - Chefshell's Mucho Mexi Style Baked Potaotes Post by :medi33 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :649

Click below to download : Vegetables - Chefshell's Mucho Mexi Style Baked Potaotes (Format : PDF)

Vegetables - Chefshell's Mucho Mexi Style Baked Potaotes

4 large baking potatoes
1 large clove garlic, minced
1 lb. gound beef
1 onion, yellow or white, chopped
1 jalapeno pepper, minced (optional, but recommended)
1 tsp. Mexican oregano
2 tsp. Adobo seasoning
1 tsp. chili powder or cayenne
salt and pepper to taste
Juice of 1 lime
1/4 cup dry sherry or dry white wine
1/2 cup sour cream
3 tbsp. butter, unsalted
1/2 cup Monterey jack or Pepper jack or Cotija cheese, grated
1/2 cup sharp cheddar cheese, grated

Bake the potatoes in a 400 degree oven. About 1 hour.

Reduce heat to 350 degrees F.

In a skillet, brown the ground beef and season with salt, pepper, oregano, and Adobo seasoning and set aside.

In another skillet, saute the onion, in a little oil until golden, about 8-10 minutes. Add the ground beef, jalapeno, garlic, and sherry and let simmer until the sherry or wine is almost evaporated (Just slightly wet).

Cut potatoes in half and scoop out the flesh. Reserve the shells. Hand mash flesh until slightly lumpy.

Add the sour cream, butter and cheeses (Keep out a little cheese for the tops). Mix to incorporate.

Add the ground beef mixture and mixthoroughly. If dry, add more butter or sour cream.

Scoop the mixture into the shells. Top with remaining cheese and bake at 350 degrees for about 10-15 minutes or until cooked through.

Do not overcook or the beef will get dry.

You can top them with guacamole or sour cream, or just eat them right out of the oven.
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