Here's a twist on a baked potato! Enjoy the flavorful burst of Mexican spices with a potato as the base in this Tex-Mex Baked Potato recipe.
Serving size: 2
Prep time: 10-15 minutes
Cook/Bake time:
Ingredients
1 box Shroomeats Mushroom Shred-It
2 large potatoes
1 packet taco seasoning
1 onion, diced
1 tomato, diced
1 lime, cut into wedges
1-2 cloves garlic, minced
2 tbsp olive oil
⅓ cup sour cream
⅓ cup guacamole
⅓ cup shredded parmesan cheese
Instructions
- For the Baked Potatoes:
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes clean under running water, and pat them dry with a towel.
- For a crispy skin, rub the potatoes with a little olive oil, and sprinkle with salt
- Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until tender when squeezed with an oven mitt. Set aside.
- For the Filling:
- While the potatoes bake, heat a pan over medium and add olive oil.
- Sauté the diced onions until translucent, about 2-3 minutes.
- Add the minced garlic and sauté for another 30 seconds until fragrant.
- Add Mushroom Shred-it and taco seasoning, mix well and heat for 4-6 minutes or until browned.
- To Assemble:
- Slice the baked potatoes open and fluff the insides with a fork.
- Stuff the potatoes with the filling.
- Top with diced tomatoes, guacamole, sour cream, and shredded parmesan cheese.
- Serve with lime wedges on the side. Enjoy!