Mexican Double Baked Potatoes

If you have been following me on Instagram (@healthy_truly), you will know I’m in the thick of Whole30 right now and loving the way I’m starting to feel! It’s Day 17 and still going strong!

Tonight I decided to make Mexican Double Baked Potatoes. It was quite a long process due to the baking of the potatoes, but the results are definitely worth it. It is delicious!

Rose and the hubby loved these… And we didn’t even miss the cheese. We topped these with some salsa and homemade guacamole.

Recipe below. Enjoy! 🤗

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INGREDIENTS:

3 large baking potatoes

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FOR THE TACO MIX

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons salt (optional)

1 teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon ground coriander

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes

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FOR THE TACO MEAT

1 teaspoon extra-virgin olive oil

8 ounces lean ground beef

1/4 cup chopped onion

2 cloves garlic, minced

1 teaspoon Whole30-compliant hot sauce

1 teaspoon apple cider vinegar

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FOR THE CAULIFLOWER RICE

1 1/2 cups cauliflower florets

1/2 cup Chicken Bone Broth (page 284) or Whole30-compliant chicken broth cup canned crushed tomatoes

1/4cup chopped onion

1 teaspoons Whole30-compliant hot sauce

2 cloves garlic, minced

4 teaspoon ground cumin

Pinch of cayenne pepper

1/8 teaspoon red pepper flakes

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TO SERVE

Whole30-compliant salsa

Guacamole (page 271)

Snipped fresh cilantro

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INSTRUCTIONS:

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Preheat the oven to 400°F.

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Scrub the potatoes and pat them dry. Pierce the potatoes all over with a fork and wrap then individually in aluminum foil. Set them on a baking sheet and bake for 1 hour, until tender when

pierced with a fork.

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MAKE THE TACO MIX: Combine all ingredients per above into a small bowl and set aside.

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MAKE THE TACO MEAT: Put olive oil in pan and heat up on med/high heat. Then add the ingredients per above as well as 1 TBSP of the taco mix and stir well to mix. Once meat is browned, put meat in a bowl and set aside.

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MAKE THE CAULIFLOWER RICE: Transfer the cauliflower rice to the skillet in which you cooked the meat and add the broth, tomatoes, onion, hot sauce, garlic, cumin, cayenne, and red pepper flakes. Cook over med/high

heat until the liquid cooks down and the cauliflower is tender, 10 to 15 minutes. Transfer the cauliflower rice to a bowl.

REMOVE the potatoes from the oven (keep the oven on) and let cool for 5 to 10 minutes. Slice each potato in half lengthwise. Using a large spoon, scoop

out the center of each potato, leaving about 4 inch of flesh around the skins. Place the potato flesh in a large bowl. Add the taco meat and cauliflower rice and stir to combine. Scoop the filling back into the potato shells and return them to the baking sheet. Bake for 10 minutes, until heated through. Serve the potatoes topped with salsa, guacamole, and cilantro.