Whole30: Mexican Twice-Baked Potatoes

       Over the weekends during Big Ten Basketball Season, it is not uncommon to find us blocking out portions of time to watch the games and cheer on our favorite teams, which in this house are Indiana University and the University of Iowa…neither team doing very well this year unfortunately, but that doesn’t mean we aren’t cheering each and every game they play. I thought these potatoes would be a nice choice for ballgame weekends, just the sort of thing one can make the parts ahead and assemble to eat between games or to warm up during a half-time, whichever scenario fits the schedule. Margaret had this recipe marked as well (she and Bill being big fans of Taco Night) so this past weekend we made the recipe Mexican Twice-Baked Potatoes in the Whole30 Cookbook on page 56. 

       Ingredients: baking potatoes, chili powder, cumin, salt, black pepper, smoked paprika, coriander, garlic powder, red pepper flakes, olive oil, ground beef, onion, garlic, hot sauce, apple cider vinegar, cauliflower florets, chicken broth, crushed tomatoes, cayenne pepper, salsa, cilantro, and guacamole. (I skipped the cauliflower as it already had potato, the salsa, cilantro, and guacamole as we rather liked just fresh tomatoes, scallions, and avocado chopped up and put on top and I figured they were basically the same tastes.) For the Food Freedom part of Whole30, I sprinkled a little bit of shredded cheese on top. 

       These are really good…taco without a taco shell basically with the addition of a baked potato. The taco meat mixture was spicy with a nice kick and the toppings were fresh, fun, and delicious. Definitely a repeat for us, perfect for ballgame weekends.

       As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand.