Loaded Mexican Spuds

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian."

Original recipe yields 4 servings


  • 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

Step 1

Preheat oven to 220 C (200 C fan-forced) and line an oven tray with baking paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Change the oven to the grill/broil setting.

Step 6

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.

Step 7

Serve potatoes with remaining sour cream and salsa, if you like.

Step 8

NOTE - Can be served with cherry tomatoes and coriander leaves, or sliced shallots and avocado if desired.

Tips & Variations

No special items needed.



I’m speechless! Where have these been hiding all my life. Each was enough for one person and tasted oh so good

review by:
(4 Aug 2021)