Twice Baked Potato Burrito
8 russet potatoes
2-3 Tbs olive oil
1 lb ground beef
2 cloves garlic, crushed
1/2 medium red onion, chopped
1/2 water
2 Tbs bold taco seasoning, I use Penzies spices
16 oz refried beans
-salsa ingredients-
1 clove garlic, crushed
1/2 medium red onion, chopped
5 campari tomatoes, chopped
1/2 c. corn
1/2 c. black beans
4 pieces bacon, cooked and chopped
-potato ingredients-
1/3 c. heavy whipping cream
1/2 c. sour cream
2 Tbs butter
4 pieces bacon, cooked and chopped
1 c. 4 blend Mexican shredded cheese
Sour cream and cheese for garnish
Preheat oven to 400 degrees. Scrub the potatoes and pierce them with a fork. Then place them on a baking sheet and bake for 1 hour.
Meanwhile, cook the bacon, set aside. In a large skillet, brown ground beef with olive oil, onion, and garlic. Once the beef is prepared, add water and seasoning and saute for about 3 minutes or until mixture thickens. Add refried beans and stir until well combined. Set aside.
Begin making your salsa. In a small bowl combined the salsa ingredients, then set aside.
When the potatoes and done, pull them out of the oven and let cool for about ten minutes. Then, cut potatoes length wise and scoop out the meat of the potatoes into a medium size bowl. With a hand mixer, combined potato meat, whipping cream, sour cream and butter. Add in bacon and cheese and mix well with a spoon. Scoop an even amount of mashed potatoes back into the potato skins. Pour burrito mixture over top of potatoes, top with cheese and bake for an additional 15 minutes. When the potatoes and finished, top of with salsa, sour cream and cheese.
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