Mexican Twice Baked Potatoes

3		large baking potatoes
2  tablespoons		chili powder
1  tablespoon		cumin
1  teaspoon		smoked paprika
1  teaspoon		ground coriander
1/2  teaspoon		garlic powder
1/8  teaspoon		apple cider vinegar
1  teaspoon		olive oil
8  ounces		lean ground beef
4		cloves garlics
1-1/2  cups		cauliflower florets
1/2  cup		chicken broth
1/4  cup		crushed tomatoes
1/2  cup		onion
1-1/2  teaspoons		hot sauce
1/8  teaspoon		cayene pepper
1/8  teaspoon		red pepper flakes
1/4  cup		medium salsa

Tip: For nutritional information on all the ingredients in Mexican Twice Baked Potatoes just click on each ingredient name. Then adjust the serving size for any Mexican Twice Baked Potatoes ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 400F
Precook the potatoes in micro wave for 10 min.
For Taco mix: Combine in a small bowl, chili powder, 1 tbsp cumin, paprika, coriander, garlic powder and red pepper flakes.
For Taco meat: Heat EVOO in large skillet over Med-high heat. Add the beef, 1/4 c onion, 2 cloves garlic, 3/4 ts hot sauce, vinegar and 1 tbsp taco mix. Cook stirring freq till the meat is browned, about 8 min.
Make the cauliflower rice: Pulse the caul in a food proc till broken down to the size of rice. Trans the caul rice to the skillet in which you cooked the meat and add the broth, tomatoes, 1/4 c. onion, 1 1/2 ts hot sauce, 2 cloves garlic, 1/4 tsp cumin, cayenne and red pepper flakes. Cook over med-high heat till the liquid cooks down and the caul is tender 10-15 min. Trans caul to a bowl.
Slice each potato in half lengthwise. Turn oven on to 400F.
Using a large spoon scoop out the center, leaving about 1/4 inch flesh around the skin.
Place the potato flesh in a large bow. Add the taco meat, caul rice and stir. Scoop the filling back into the potato shells and put on baking sheet in the oven for 10 or until heated thru. Serve with salsa, guacamole and cilantro.