Loaded Mexican Spuds
June 29, 2021
"From our weekday newspaper The West Australian."
- Serving Size: 1 (536.4 g)
- Calories 476.3
- Total Fat - 14.8 g
- Saturated Fat - 9 g
- Cholesterol - 38.5 mg
- Sodium - 857.1 mg
- Total Carbohydrate - 68.5 g
- Dietary Fiber - 10.6 g
- Sugars - 7.7 g
- Protein - 20.2 g
- Calcium - 425.8 mg
- Iron - 2.5 mg
- Vitamin C - 35.6 mg
- Thiamin - 0.3 mg
Preheat oven to 220 C (200 C fan-forced) and line an oven tray with baking paper.
Scrub potatoes well and then cut the potatoes in half lengthways; place on tray and drizzle with a little olive oil and bake for 40 mins, or until potato is soft enough to scoop.
Scoop the flesh out of the potatoes, leaving a 2cm-thick shell; reserve the scooped-out flesh and drizzle the skins with a little more oil; sprinkle with salt, pepper and half the paprika and roast, cut-side up, until brown and crispy on the cut surface.
Meanwhile, coarsely mash the potato flesh in a medium bowl, stirring in half the sour cream and half of the cheese and season to taste.
Change the oven to the grill/broil setting.
Divide the potato mixture between the potato “bowls”. Top each with a generous spoonful of salsa then remaining cheese and sprinkle with remaining paprika and grill/broil for 1 to 2 mins, or until the cheese is golden and bubbling.
Serve potatoes with remaining sour cream and salsa, if you like.
NOTE - Can be served with cherry tomatoes and coriander leaves, or sliced shallots and avocado if desired.
Tips & Variations
No special items needed.