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    You are in: Home / Recipes / Mexican Twice Baked Potatoes Recipe
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    Mexican Twice Baked Potatoes

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on February 19, 2014

      I liked these, but my husband loved them. I made a batch and froze them to have on hand. To re-heat, I baked them in foil at 350 for about 40 mins. Thanks for sharing this flavorful and easy recipe.

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    • on January 14, 2014

      We made these one night when we were having company over. Everyone loved them (even the kids!). Definitely one to make again!

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    • on April 02, 2008

      Sorry, but we did not like this. Not very flavorful, and the tomatoes in the salsa turned the potatoes pink (which didn't go over well with my guys).

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    • on January 28, 2008

      These potatoes are wonderful! I served them, as suggested, with Mexican Pork Cubes and corn, and then I couldn't wait to have the leftover potatoes the next day. ;) Thanks!

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    • on November 11, 2007

      I made these for company with a Mexican rump roast, we all thought that they were a great twist on twice baked potatoes. I used all low fat products and homemade salsa that my friend canned. They were wonderful! Very creamy and flaverful. Will definitely make again! (fogot to try the onion salt and chili powder, doubt if they needed it.)

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    • on June 21, 2006

      These were very good served with your Mexican pork cubes. It was a nice twist on the regular twice baked potato and very easy to make. Thanks!

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    Nutritional Facts for Mexican Twice Baked Potatoes

    Serving Size: 1 (139 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 258.2
     
    Calories from Fat 144
    55%
    Total Fat 16.0 g
    24%
    Saturated Fat 10.0 g
    50%
    Cholesterol 41.9 mg
    13%
    Sodium 793.3 mg
    33%
    Total Carbohydrate 23.8 g
    7%
    Dietary Fiber 2.5 g
    10%
    Sugars 2.2 g
    9%
    Protein 6.3 g
    12%

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