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Picadillo Potato Skins

picadillo potato skins Entree
Picadillo Potato Skins
  • Prep 30 min
  • Total 2 hr 0 min
  • Ingredients 13
  • Servings 10

Some days I feel like I’m just a regular ol’ meat-and-potatoes kind of gal. Don’t get me wrong; I still enjoy experimenting in my kitchen with exotic ingredients or combining different things that would never seem to go together to see if I can come up with a tasty item. I’ve always found the culinary-unknown fun and exciting. But like I said, some days I just want something hearty, traditional and easy to make. Check out my recipe for picadillo potato skins. Picadillo is a very traditional Latin dish and when combined with an American favorite like potato skins, it acquires the aforementioned requirements I was talking about: yummy, hearty, easy to make and your basic meat and potatoes. Happiness I know best! MORE + LESS -

Ingredients

5
Idaho potatoes (Russet)
1
teaspoon olive oil
1/2
teaspoon salt
1
lb ground beef
1
lb ground pork
3
cloves of garlic, minced
1
onion, chopped into small cubes
2
tomatoes, chopped into small cubes
2
yellow chiles
1
teaspoon garlic salt
1
teaspoon seasoning salt
1/2
teaspoon dried jalapeño
1 1/2
cups beef broth

Directions

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  • 1
    Preheat oven to 350°F.
  • 2
    Wash and clean the outside of the potato by running it under warm water and scrub with a brush to remove all dirt. Dry them.
  • 3
    Brush the potatoes with the olive oil using a pastry brush. Then sprinkle them with salt.
  • 4
    Bake potatoes on a cookie sheet for 1 hour and 10 minutes.
  • 5
    Remove from oven and allow to cool for 15 minutes.
  • 6
    While potatoes are baking, add ground beef and ground pork in a large frying pan over a medium flame, and break up meat with a spatula. Cook for 5 minutes.
  • 7
    Add in garlic, onion, tomatoes, yellow chiles, garlic salt, seasoning salt and dried jalapeños. Mix to combine and continue to cook for 15 to 20 minutes or until meat is no longer pink.
  • 8
    Add in beef broth and allow it to come to a boil. Lower flame and cook for an additional 10 minutes.
  • 9
    Slice potatoes in half and with a spoon scoop out the center of each half.
  • 10
    Then take a heaping tablespoon of picadillo and fill the center of the potato with it.
  • 11
    Serve immediately. Enjoy!

  • When placing picadillo into the potato skin, use a slotted spoon to drain the liquid out of the picadillo.
 

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Some days I feel like I’m just a regular ol’ meat-and-potatoes kind of gal. Don’t get me wrong; I still enjoy experimenting in my kitchen with exotic ingredients or combining different things that would never seem to go together to see if I can come up with a tasty item. I’ve always found the culinary-unknown fun and exciting. But like I said, some days I just want something hearty, traditional and easy to make. Check out my recipe for picadillo potato skins. Picadillo is a very traditional Latin dish and when combined with an American favorite like potato skins, it acquires the aforementioned requirements I was talking about: yummy, hearty, easy to make and your basic meat and potatoes. Happiness I know best!

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