Mexican Twice Baked Potatoes

As a busy, working mom, I am always looking for clean, healthy meals to serve my family. I have teenagers and most teenagers can be picky eaters. My kids are learning to eat healthy, but it has to taste GOOD! I saw this recipe in one of my favorite cookbooks, The Whole 30 Cookbook by Melissa Hartwig, and it was HUGE success with my family. My son even said it may be one of his favorites. Check out this recipe delicious and super healthy recipe and let me know what you think!

3 large potatoes

For the taco mix: 2 tbsp chili powder 1 tbsp ground cumin 2 tsp salt (optional) 1 tsp pepper 1 tsp ground coriander 1 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp red pepper flake

For the taco meat: 1 tsp olive oil 8 oz organic ground beef 1/4 cup chopped onion 2 garlic cloves minced 3/4 tsp Whole 30 approved hot sauce (or use whatever hot sauce you’d like) 1/8 tsp apple cider vinegar

For the cauliflower rice: Cauliflower rice 1/2 c chicken bone broth 1/4 c canned crushed tomatoes 1/4 c chopped onions 1 1/2 tsp hot sauce 2 garlic cloves minced 1/4 tsp ground cumin Inch of cayenne pepper 1/8 tsp red pepper flakes

To serve: Salsa Guacamole Snipped fresh Cilantro

Preheat oven to 400*

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

Make the taco mix:

While potatoes are baking, in a small bowl, combine chili powder, cumin, salt, pepper, paprika, coriander, garlic powder, and red pepper flakes.

Make the taco meat:

Heat the olive oil in a large pan over medium high heat.

The Cauliflower Rice:

I use the organic cauliflower rice from Costco or Trader Joe’s. Add the cauliflower rice to the pan that you cooked the meat in and add the broth, tomatoes, onion, hot sauce, garlic, cumin, cayenne, and red pepper flakes. Cook over medium-high heat until the liquid cooks down and the cauliflower is tender, 10-15 minutes. Transfer to a bowl.

Remove the potatoes from the oven (keep the oven on) and let cool 5 to 10 minutes. Slice each potato in half lengthwise. Using a large spoon, scoop out the center of each potato, leaving about 1/4 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.

Enjoy!