Spiced, Mexican Twice Baked Potatoes drizzled with queso sauce and topped with crispy coconut bacon and fresh pico de gallo.
Truth be told, I made these amazing Mexican Twice Baked Potatoes for Super Bowl Sunday. Of course, now it’s a little late to post it, but is it ever too late to enjoy an awesome appetizer or side? I think not! I know that Cinco de Mayo is still a ways away, but these would be great for a themed party along those lines. There are a couple of components to the recipe, but it all comes together in a tasty way that won’t disappoint.
First, you have your potato. Who doesn’t like potatoes? Crazy people, that’s who. (JUST KIDDING, kind of) Baked, scooped, mashed and baked again; then drizzled with a savory queso sauce, topped with crunchy coconut bacon and some fresh pico de gallo. It’s like nachos in a potato, but slightly less crunchy and definitely easier to share. Maybe next time I’ll mash some black beans in with the potato for an extra nacho-y experience. Then, add a squeeze of lime and a few drops of hot sauce for some acidity, at least, that’s how I like it.
Of course, I had my nifty helper, Trevor there for some prep and to take care of the coconut bacon for me. I’m surprised that I was able to top any of the potatoes with it, seeing as how we couldn’t stop snacking on it! I used Fettle Vegan’s recipe as a base and added some smoked paprika, and extra liquid aminos, plus a pinch of cayenne pepper.
So, while I watched Beyonce do her incredible thang on stage for the half-time show, I munch on a couple of these potatoes and felt second-hand exhausted from watching her dance around like crazy for 15 straight minutes. I won’t lie, I was a little excited when that quick Destiny’s Child reunion happened; I loved them when I was younger! Maybe next time I’ll do jumping jacks while watching people dance on my TV, or maybe not. 😉
One Year Ago: Gluten-Free Chocolate Waffles with Peanut Butter Sauce
Mexican Twice Baked Potatoes
For the Potatoes
- 6 Russet potatoes Oval–shaped ones are better
- 1/2 Tbsp. olive oil
- 1 C. White onions Diced
- 2 Tbsp. Cilantro minced
- 1 tsp. Cumin
- 1 tsp. chili Powder
- 1/8 tsp. cayenne pepper
- 1 1/2 Tbsp. Liquid Aminos
For the Pico De Gallo
- 1 C. Tomato Diced
- 1/3 C. White onion Diced
- 1/4 C. Cilantro Minced
- 1 Tbsp. Fresh lime Juice
- 1 Tbsp. Jalapeño Minced (Optional)
- Salt and Pepper to taste
For the Cheese Sauce
- 1 C. Non-Dairy Milk
- 1/2 C. Nutritional Yeast
- 1 Tbsp. tomato Paste
- 1/2 Tbsp. Liquid Aminos or to taste
- 1 tsp. Dijon mustard
- 1 tsp. lemon Juice
- 1/2 tsp. onion Powder
- 1/2 tsp. garlic Powder
- Salt if needed
For Coconut Bacon
- I used 1/3 of Fettle Vegan’s Recipe as stated above
- Preheat oven to 400ºF. Wrap each potato in foil and place onto a baking sheet. Once oven is to temperature, bake them for an hour.
- While the potatoes are baking, heat the olive oil in a small-medium pan on the stove at medium heat. Once hot, saute the onions until clear. Set them aside in a large bowl.
- For the pico de gallo, stir all of its ingredients together in a small bowl and place in the refrigerator. Prepare Coconut Bacon.
- Using the same pan as the onions, (trying to be efficient with dishes here, people!) heat the non-dairy milk to a slight simmer, then stir in the remaining ingredients. You may need a whisk to really smooth out the sauce.
- You could also place all ingredients for the sauce in a blender and then heat it in a pan. Bring it to a simmer and cook for 5-10 minutes depending on how thick or runny you want the sauce. When the sauce is done, take it off of heat and set it aside.
- After the potatoes are tender but not mushy, let them cool down enough so that you can handle them. Slice them in half, length-wise. Scoop out the insides, leaving a roughly 1/8″ layer inside of the potato skin for rigidity.
- Place the potato scoops into the large bowl with the onions, add in the cilantro, cumin, chili powder, cayenne, and liquid aminos; mash until well mixed and smooth with little chunks. If you want it smoother, add a tbsp or two of non-dairy milk.
- Divide the filling amongst the potato skins and place back into the oven for 10-15 minutes. After the second bake, drizzle the potatoes with the queso sauce, top with coconut bacon, and pico de gallo, then serve!
Make these tasty, hand-held, Mexican Twice Baked Potatoes for your next fiesta!