• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Side Dish Recipes

    Mexican Inspired Twice Baked Potatoes

    Modified: Feb 27, 2024 · Published: Apr 16, 2014 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·Leave a Review

    These stuffed baked potatoes were exactly the comfort food we needed in the middle of yet another snow storm a few weeks ago.

    Nothing says "warm up" like hot, cheesy baked potatoes topped with salsa.

    Mexican Inspired Twice Baked Potatoes

    I actually baked my potatoes the day before we ate them. The night I wanted to stuff them and bake them the second time, I scooped out the potato flesh and put it in a big bowl with the butter, microwaved it till warm, mashed in the rest of the ingredients and proceeded with the recipe as directed.

    It was great, because I didn't have to wait an entire hour for the potatoes to bake that day - just a little smashing and 15 minutes in the oven. Super simple!

    Also, don't be shy with the salt and pepper. I used reduced fat sour cream and cheese and it still tasted luxurious 🙂

    Mexican Inspired Twice Baked Potatoes

     

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Mexican Inspired Twice Baked Potatoes

    Mexican Inspired Twice Baked Potatoes

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 10 minutes
    • Cook Time: 1 hour 15 minutes
    • Total Time: 1 hour 25 minutes
    • Yield: 4 servings
    • Category: Main Dish
    • Method: Oven
    • Cuisine: Mexican
    Print Recipe
    Pin Recipe

    Description

    Nothing says “warm up” like hot, cheesy baked potatoes topped with salsa.


    Ingredients

    4 Russet potatoes, scrubbed clean
    2 tablespoons butter
    ¼ cup sour cream, plus extra for garnish
    ½ cup Mexican blend shredded cheese, divided
    3 green onions, thinly sliced, divided
    Kosher salt and freshly cracked black pepper, to taste
    1 teaspoon smoked paprika
    Salsa, for garnish


    Instructions

    Preheat oven to 400°F. Pierce each potato several times with a fork. Place on a baking sheet and bake for 1 hour. Remove from oven and let cool slightly.

    Slice the top off of each potato to make a canoe-like shape. Scoop the flesh out of each potato, leaving a thin wall (around ¼-inch) around the perimeter so the potatoes hold their shape. Place potato flesh (along with any that's left in the top piece of the skin that was sliced off) into a large bowl. Add butter, sour cream, ¼ cup of the cheese and 2 of the green onions. Season well with salt and pepper and smash it all together with a potato masher until well combined.

    Stuff the filling back into the potato skins. Pile a tablespoon of cheese on top of each potato and sprinkle with ¼ teaspoon smoked paprika. Place back into the oven and bake until the cheese melts and starts to brown (about 15 minutes).

    Garnish with additional sour cream, green onion and salsa. Enjoy!


    Nutrition

    • Serving Size:
    • Calories: 292
    • Sugar: 1.8 g
    • Sodium: 214.8 mg
    • Fat: 10.8 g
    • Saturated Fat: 6.7 g
    • Carbohydrates: 41 g
    • Fiber: 3.3 g
    • Protein: 9.6 g
    • Cholesterol: 27.5 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    More Side Dish Recipes

    • Serving dish of cilantro lime rice with lime wedges and cilantro sprigs alongside.
      Easy Cilantro Lime Rice
    • Spoon scooping up pico de gallo from a bowl.
      Classic Pico de Gallo AKA Salsa Fresca
    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread
    • Squeezing a lemon wedge over a platter of roasted green beans.
      Easy Sheet Pan Roasted Green Beans with Lemon

    Reader Interactions

    Comments

    1. Lori H

      April 16, 2014 at 9:21 pm

      Um, can I just say yum?

      Reply
      • BigFlavorsFromATinyKitchen

        April 17, 2014 at 8:28 pm

        You can, and you should! 🙂

        Reply
    2. Joanne (eats well with others)

      April 19, 2014 at 12:42 pm

      This is my kind of stuffed potato!!

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Summer Recipes

    • Fattoush Salad with Homemade Pita Chips
    • Spicy Salmon Poke Bowls
    • Elvis-Style Frozen Bananas
    • Smoked Salmon Roll-ups
    • Veggie Cream Cheese Roll-ups
    • Easy Instant Pot Herbed Potato Salad
    • Settino's Italian Bruschetta

    Refreshing Summer Beverages

    • Easy Homemade Cold Brew Coffee
    • Guava Cooler Tequila Cocktail
    • Peanut Butter Banana Milkshake with Bacon
    • Watermelon Sugar High Tequila Cocktail
    • Passionfruit Margaritas
    • The Grace Lane Graduate Gin Cocktail
    • Cucumber Moscow Mule

    Popular Now

    • Two slices of rhubarb custard pie on plates with forks.
      Rhubarb Custard Pie
    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Tray of cocktails made with watermelon, mint, lime, and tequila with a bottle of Tajin seasoning in the background.
      Watermelon Sugar High Tequila Cocktail
    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites
    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs
    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.