Tuesday, January 24, 2017

Whole30 Mexican Twice Baked Potatoes-Happy TASTY Tuesday!

Tasty Tuesday... Taco Tuesday... TOTALLY TASTY POTATO TUESDAY! :p

You name it.. you can call these bad boys it... and OMG were they GOOOOOOOD!! I shared my dinner on my Facebook page last night, and my friends went cray cray!  OBVIOUSLY.  I captioned it, "my dinner is better than yours..."  Because well... Yes it is. I promise.

EVERY single meal I've made -- whether I've followed the cookbook, book,  or just used Tessemae's, and through something together, has been AMAZING!


Day 9 today, going absolutely STRONG. Feeling AMAZING, and that's just that.  Check my week 1 recap if you'd like to see how week 1 went!  I shared my husband's current week 1 progress, but I'm not making mine public.. JUST KNOW.. IT'S INCREDIBLE! :)

We're both doing Hammer and Chisel, which is an at home workout, and we did it last year around this time, and got amazing results!  You can absolutely email me for more information on it if you'd like !!! My LOVE Yourself group has 6 spots remaining-- and begins February 13th! 

This recipe is from the Whole30 cookbook, and created by Kendra Cardoza of Paleo Paparazzi!! (AWESOME STUFF!!!)

Mexican Twice Baked Potatoes

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Prep: 40 minutes
Bake: 1 hour
Total: 1 hour, 40 minutes
Serves 2 


3 large baking potatoes

For the taco mix:
2 Tbps. chili powder
1 Tbps. ground cumin
2 tsp. sea salt (optional)
1/2 tsp. red pepper flakes
1 tsp. black pepper
1 tsp. smoked paprika
1 tsp. ground corriader
1/2 tsp. garlic powder

*Reserve 1 Tbsp. for use*


*I Simply used Flavor God Taco Seasoning -- Feel free to use Flavor God, Primal Palate, or any other Paleo/low sodium, no sugar added option to save time!

For the taco meat:
1 tsp. EVOO
8 ounces lean ground beef
1/4 cup chopped onion
2 cloves garlic, minced
3/4 tsp. Whole30 compliment hot sauce (I used Tessemae's Hot Buffalo Sauce)
1/8 tsp. apple cider vinegar

For the cauliflower rice:
1 1/2 cups cauliflower florets
1/2 cup Chicken Bone Broth, or Whole30 Compliment Chicken Broth
1/4 cup canned crushed tomatoes
1/4 cup chopped onion
1 1/2 tsp. Whole30 compliment hot sauce (I used Tessemae's Hot Buffalo Sauce)
2 cloves garlic
1/2 tsp. ground cumin
Pinch cayenne pepper
1/2 tsp. red pepper flakes

To serve:
Whole30 Compliment salsa


Preheat oven to 400 degrees.

Prepare the potatoes for baking, by cleaning them, stabbing them a few times with a fork, and then wrap them individually with aluminum foil.  Place them on a baking sheet, and bake for one hour, or until form tender.  Remove from over when cooked thoroughly, and allow to cool 10 minutes.


Make the taco meat: Heat the EVOO in a medium skillet over medium-high heat.  Add the onion, beef, garlic, hot sauce, vinegar, and 1 Tbsp. taco seasoning.  Cook until cooked thoroughly, and meat is browned.  About 8 minutes. Transfer meat into large mixing bowl.

Make the cauliflower rice: Pulse the cauliflower in a food processor until it is broken down to the size of rice.  Transfer to the skillet used to cook the meat, and add the broth, tomatoes, onion, hot sauce, garlic, cumin, cayenne, and red pepper flakes.  Cook over medium-high heat until the liquids cook down, and the cauliflower is tender, about 10-15 minutes.  Transfer to the bowl with the taco meat. 

*When the potatoes are done, and have cooled 10 minutes, slice in half lengthwise.  Using a large spoon, very carefully scoop out the center of each potato, and add the potato to the taco meat and cauliflower mixture.  Mix the taco meat, cauliflower, and potatoes to combine.  Scoop the filling back into the potato shells, and return them back into the over for 10 minutes.  Or until heated thoroughly.  

Serve the potatoes with salsa and guacamole, and top with cilantro.  

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