New Mexican Potato Boats
Three large or four medium russet potatoes, sliced in 1/2 lengthwise. Brush with olive oil and season on both sides with Kosher salt.
Place on a parchment-lined cookie sheet and bake at 360° for 45 minutes.
Dice a yellow onion and mince two cloves of garlic.
Heat a skillet with some olive oil and sauté until onions start to soften. Add 1 pound of ground beef (I like 80/20) brown meat.
Add 2 tbsp tomato paste.
1 tsp cumin
1 tsp FCC Red Chile powder
1/2 cup FCC Pure Green Chile
1 tbsp soy sauce
1/2 tsp black pepper
About 1/2 tsp Mexican oregano
Cook for a couple of minutes on medium-low heat
Add 1/2 cup of water and simmer for 10 minutes. Check for seasonings. I added a bit more salt, about 1/4 of a tsp or so.
Add about 1 cup frozen corn.
Scoop out the potatoes leaving about 1/4 inch of potato attached to the skin. Mix scooped potatoes in with the beef mixture.
Fill potato boats with meat mixture and top with cheese of your choice. We used a Mexican blend.
Bake at 360° for 12 minutes until cheese is melted. Garnish with more chiles, your favorite from FCC, sour cream, scallions, cilantro. Delicious!
Recipe by Michelle Renee Brown from the Fresh Chile Cookin' Group.
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