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Mexican Inspired Twice Baked Potatoes

Mexican Inspired Twice Baked Potatoes

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  • 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 1x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Mexican


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



4 Russet potatoes, scrubbed clean
2 tablespoons butter
1/4 cup sour cream, plus extra for garnish
1/2 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


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 1/4-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, 1/4 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 1/4 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!


  • 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
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