Loaded Mexican Spuds
Recipe: #37180
June 29, 2021
Categories: Side Dishes, Cheese, Cheddar, Potatoes, Mexican, 5 Ingredients Or Less Oven Bake, No Eggs, Vegetarian, Sour Cream, more
"From our weekday newspaper The West Australian."
Original is 4 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting potatoes, choose ones that are firm, with no soft spots or blemishes.
- For the cheese, use a Mexican blend for an extra kick of flavor, or grated cheddar cheese.
- Substitute the smoked paprika for chili powder for a spicier flavor - this will bring a bit of heat to the dish, making it more exciting and flavorful.
- Substitute the cheddar cheese for feta cheese for a more tangy flavor - this will give the dish a unique, tangy flavor that will provide a contrast to the smokiness of the paprika.
Vegetarian Variation Replace the tomato salsa with a vegetarian-friendly salsa and replace the sour cream with a vegan-friendly sour cream alternative. Omit the cheddar cheese and instead top the potatoes with a vegan-friendly cheese alternative.
Roasted Corn Salad: A simple and delicious side dish that complements the Mexican flavors of the Loaded Mexican Spuds. Roasted corn and black beans are tossed with a zesty lime dressing and topped with fresh cilantro. The sweetness of the corn and the tang of the dressing provide a nice contrast to the spiciness of the potatoes.
Grilled Avocado Slices: A simple and flavorful accompaniment to the Loaded Mexican Spuds. Grilled avocado slices are seasoned with a blend of spices and then topped with a creamy lime dressing. The cool and creamy avocado provides a nice contrast to the spiciness of the potatoes, while the lime dressing adds a bright, citrusy flavor.
FAQ
Q: What type of potatoes should I use for this recipe?
A: For this recipe, use brushed Sebago or Dutch cream potatoes.
Q: How long should I cook the potatoes?
A: Cook the potatoes until they are tender when pierced with a fork, about 20-25 minutes.
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Fun facts:
The paprika used in this recipe is a type of smoked paprika, which is a popular ingredient in Spanish and Mexican cuisine. It was first introduced to Europe in the 16th century by Spanish explorers returning from the New World.
Tomato salsa is a popular accompaniment to many Mexican dishes, and is thought to have been created by famous Mexican chef, Diana Kennedy, in the 1950s. Kennedy is known as the 'Julia Child of Mexican cuisine' and her cookbooks are considered essential for Mexican cooking.