potato

love this extravagant taco meat loaded baked potato.

January 23, 2025 by Becky Spoon

This taco meat loaded baked potato is right up my ally. I love a baked potato. To add another of my favorite foods…Mexican food that takes it over the top.

I see loaded baked potatoes with bbq, vegetables, all kinds of different things. Why not loaded with taco meat, enchilada sauce, Mexican Crema, sour cream and guacamole?

Baked potatoes are my go to when I don’t feel well, or I don’t want to cook or I just want the ultimate comfort food….a baked potato. It’s the perfect vessel to stuff a pretty complete meal into.

love this extravagant taco meat loaded baked potato.

So what’s in this loaded baked potato?

Butter
Sour Cream
Ground beef seasoned with your favorite taco seasoning
Red Chile enchilada sauce
Mexican Crema
Guacamole
Cilantro
Fried corn tortilla strips (optional)

I made the red chile sauce which is the same as I use for beef enchiladas. Here is the recipe: hatch red chile

You can use a store bought enchilada sauce, any will work. One of my favorites is Hatch Red Enchilada sauce.

Here’s my guacamole recipe if you decide to make it from scratch: #1 – delicious guacamole!

Here is a similar molcajete if you don’t have one. Honestly, it is the best thing to make homemade guacamole.https://amzn.to/3LYaE8g.

love this extravagant taco meat loaded baked potato.

Might as well post those red chile enchiladas I was talking about. We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

Here’s the recipe for the loaded baked potatoes!!

Taco Meat Loaded Baked potato

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Servings: 4 servings

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

4 large baking potatoes
1 lb ground beef
1 package of your favorite taco seasoning mix
2 corn tortillas cut into strips
oil for frying your tortilla strips
butter
sour cream
red chile enchilada sauce
Mexican crema
shredded cheese like cheddar
sour cream
guamole (either homemade or store bought)
fresh chopped cilantro
salt and pepper

Method

Wash your potatoes and wrap them in foil. Set the oven to 400 degrees and cook the potatoes until they are fork tender.
While the potatoes are cooking cook your meat according to your taco seasoning instructions.
Prepare your guacamole if making from scratch.
When your potatoes are done remove them from the oven and slice an opening down the middle, without going all the way through. Push from each side to break up a little.
Add the desired amount of butter to each potato along with salt and pepper to taste. Add your shredded cheese.
Top with your taco meat. Add more cheese if you like. Drizzle back and forth with the enchilada sauce and the Mexican Crema.
Top with sour cream, guacamole, your fried tortilla chips and fresh chopped cilantro.

the best – potato hamburger buns.

September 17, 2020 by Becky Spoon

These potato hamburger buns turned out perfect. I was afraid they’d be heavy, but they were light as a feather. The mashed potatoes used in these buns are what make them so light, yet so soft.

The other day I wanted to make Hatch Green Chile Cheeseburgers (I’ll give you that recipe later); anyway, I didn’t have any buns! I didn’t want to go to the store so I made these instead. Was I glad? They were the perfect bun for a cheeseburger.

Just look how beautiful these buns are! Love the sesame seeds on top too. As you can see they are not all perfectly the same size, but I tried! But gosh, they’re homemade so there will be imperfections! That’s ok!! The way they taste and work for your sandwich or burger is what counts.

I have a bun pan, but I have it packed away. So instead, I used these rings that I use for a lot of different things. https://amzn.to/3iyIy2G

I didn’t cook them in these rings, but I added the portioned dough to them, pressing down to remove air bubbles, then placed it on a parchment lined sheet pan for a final rise.

the best – potato hamburger buns.

Here is another recipe on the bog for potato rolls which are pretty similar: https://the2spoons.com/my-best-dinner-rolls-yet/

Here’s the recipe for these great hamburger buns!! You’ve got to try these.

Potato Bun Recipe

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Ingredients Method

Ingredients

1/2 lb russet potatoes, peeled and cut into 1-inch pieces (about one large baking potato or 2 medium)
2 tbsp unsalted butter
2 1/4 cups bread flour
1 tbsp sugar
1 tbsp instant yeast
1 cup water you cooked the potatoes in
1 tsp salt
2 large eggs, beaten
sesame seeds, optional

Method

Cover the potatoes with water in a medium saucepan, bring to a boil over high heat, then reduce the heat to medium-low; simmer until the potatoes are cooked through, about 8-10 minutes. Transfer 1 cup of the potato water to a bowl then drain the potatoes and return them to the hot saucepan. Over low heat, cook the potatoes while shaking to remove the surface moisture, about 1 minute.
Process the potatoes with a food mill or ricer (or mash well with a masher – they should be very smooth) into the saucepan. Measure out 1 cup of potatoes, add to a medium bowl and mix in the butter until melted. Set aside.
In the bowl of a stand mixer, combine the sugar, yeast, and the potato water. Allow the mixture to become frothy. If it doesn't your yeast is not good and start over. With the machine running and using the dough hook add the potatoes, salt and one egg. After combined start adding the flour, a little at a time, until the dough is soft but still a little sticky. Knead the dough for 8-10 minutes.
Remove the dough and shape into a ball. Lightly grease the mixer bowl and return the dough to the bowl, coating it lightly in the oil. Cover tightly with plastic wrap and let the dough rise in a warm spot until almost doubled in volume, about 30-40 minutes. Very warm kitchens will require less time.
Turn the dough out onto a lightly floured surface, pat it into an 8-inch square, and cut the square into 9 equal pieces; separate the pieces and cover them loosely with plastic wrap to prevent a skin from forming on the top. Working with one at a time, roll the dough rounds into a tight balls and return them to the work surface under the plastic wrap; allow them to rest for 15 minutes.
Line two large baking sheets with parchment paper. Firmly press each dough round into a 3 ½-inch disk, pushing out large pockets of air from the dough. Line the disks up on the baking sheets and cover loosely with plastic wrap. Allow the dough to proof at room temperature until almost doubled in size, another 30-40 minutes. While the dough proofs, preheat the oven to 425° F with the racks in the two center positions of the oven.
In a small bowl, mix the remaining egg with a tablespoon of water. Lightly brush the tops of the dough rounds with the egg wash and sprinkle with sesame seeds, if using.
Bake for 15-18 minutes, rotating pans halfway through the time from top to bottom and front to back, until the buns are a deep golden brown. Transfer the pans to wire racks to cool for 5 minutes then transfer the buns to the racks to cool completely before slicing.
adapted from Cook's Illustrated

the best, easy potato and smoked sausage hash biscuit and gravy.

February 23, 2020 by Becky Spoon

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This potato and smoked sausage hash biscuit and gravy is sooooo good! Perfect for your weekend breakfast, or this would make a great dinner! We love hash for breakfast, especially, but love like a pot roast hash for dinner.

Just look how yummy this looks! They start with my homemade buttermilk biscuits that are on the blog. They are absolutely flaky and delicious! You will not buy store bought biscuits again after you see how easy these biscuits are and how delicious they are!

Here’s the link for my biscuits:https://the2spoons.com/my-easy-homemade-buttermilk-biscuits/

Here is another hash that I’ve made that really is delicious with a Mexican food twist: https://the2spoons.com/chorizo-breakfast-tacos-with-potato-hash/

Chorizo Breakfast Tacos with Potato Hash and Fried Eggs

best breakfast – potato and smoked sausage hash biscuit and gravy.

You have to make this breakfast dish. I think you will love it. Yes, not something you’ll eat everyday, but on occasion who doesn’t need some good ole comfort food like this.

Potato & Smoked Sausage Hash & Biscuits & Gravy

The used Kielbasa in the dish. Here’s a link for the brand I used. https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=489589622&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FEckrich-Polska-Kielbasa-Smoked-Sausage-Loop-13-Oz%2F489589622

I always cook my potatoes and onions first until they are softened and starting to brown before I add the smoked sausage that you can cut in 1/2 inch rounds or dice it. The smoked sausage and the gravy with the onion flavor and the flaky biscuits are a complete win.

best breakfast – potato and smoked sausage hash biscuit and gravy.

Here’s the easy recipe!!! Enjoy!

potato and smoked sausage hash biscuit and gravy.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 Servings

Course: Breakfast, dinner, Lunch

Cuisine: American

Ingredients Method

Ingredients

3 Large potatoes, diced
1 Onion, diced
1 green bell pepper, diced
1 Lb Smoked sausage, sliced or diced
Oil for cooking potatoes
You can add bell peppers, mushrooms, jalapeños,

For the Biscuits

2 1/2 cups all purpose flour (spoon and leveled)
1 tsp salt
2 tsp baking powder
1/2 cup butter, cold and grated or shortening
1 cup plus 2 tablespoons cold buttermilk
2 tsp honey
melted butter for brushing when out of the oven

For the Gravy

2 tbsp butter, baking drippings or vegetable oil
2 tbsp flour
2-3 cups whole milk (add milk to your desired consistency)
salt and pepper to taste

Method

Pour enough oil to cover the bottom of a large skillet. I use a seasoned iron skillet. Heat to hot but not smoking and add the potatoes and onions. Brown the potatoes turning to brown on both sides. Cover and cook until the potatoes have softened, but not done. You don’t want them to be mushy because you are going to remove the lid and brown them more.
Remove the lid, turn your heat to high, a quickly browning the potatoes turning until you have a crispy potato. Add the smoked sausage and heat through.

For the Biscuits

Preheat the oven to 425 degrees F. Add the flour, salt, and baking powder to a large bowl. Grate the cold butter into the dry ingredients and with a pastry cutter, two forks or my favorite, your hands, cut the butter into the flour until coarse crumbs form. Make a well in the center of the mixture and add the buttermilk and the honey. Stir just to combine. Do not overwork.Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.Gently roll the dough out with a rolling pin until it’s 1 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.)Brush the tops with a little buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.Brush the tops with butter.

For the Gravy

Add the oil to a skillet. Add the flour and cook about 2 minutes. Then add the milk and whisk to prevent lumping. Cook until thickened adding more milk if needed. Season with salt and black pepper. Cayenne pepper optional.

To Assemble

Split the biscuits in half in individual bowls or plates for the number of servings you are making. Place the bottom of the biscuit down and ladle gravy over. Top with some of the potato and sausage hash with more gravy if you like. Place the top of the biscuit on and enjoy.
I really like to serve in a bowl with a ladle of gravy to the bottom, add the bottom biscuit, add the hash, more gravy if you like, then top with the lid!! Bon Appetite!