Twice Baked Mexican Potatoes

Prep Time
Cook Time
Ready In

"These are a good side for a Mexican meal. Since they take a little bit of time to make, I usually make several at a time, flash freeze them, and have a supply in the freezer for just myself or company."

Original recipe yields 8 servings


  • Serving Size: 1 (163.2 g)
  • Calories 149.9
  • Total Fat - 3.4 g
  • Saturated Fat - 2 g
  • Cholesterol - 11.3 mg
  • Sodium - 145.4 mg
  • Total Carbohydrate - 24.7 g
  • Dietary Fiber - 4.1 g
  • Sugars - 3.6 g
  • Protein - 6.1 g
  • Calcium - 117.5 mg
  • Iron - 1 mg
  • Vitamin C - 17.1 mg
  • Thiamin - 0.1 mg

Step 1

Scrub unpeeled potatoes. Pierce potatoes in several places, bake in 400°F (200°C) oven for 45 minutes or until tender.

Step 2

If microwaving, wash potatoes well and prick each twice with a skewer right to the center to allow steam to escape during cooking. Wrap each potato in paper towel and place in spoke fashion with small ends toward center. Microwave on high for 10-12 minutes, turning potatoes halfway through cooking. Potatoes should be easy to pierce but still firm when they are removed. Wrap in a kitchen cloth and let rest for 2 to 3 minutes.

Step 3

As soon as potatoes are cool enough to handle, half lengthwise and scoop out flesh into a medium bowl, reserving potato skin shells.

Step 4

Mash potatoes with buttermilk.

Step 5

Stir in corn, red pepper, green onion, green chilies, cheese, cilantro, cumin, coriander, cayenne pepper, salt and pepper.

Step 6

Mound potato mixture into potato shells.

Step 7

Set on baking sheet and bake for 25-30 minutes or until golden and heated through.

Step 8


Step 9

If I have a crowd that likes spicy, sometimes I replace the diced green chilies with diced jalapenos.

Step 10

Stuffed potatoes can be prepared 1 day ahead, covered and refrigerated.

Step 11

These freeze well. When freezing, I add more buttermilk to make them really creamy so that they don't dry out when baking.

Step 12

If frozen, thaw over night and bake as above.

Step 13

Makes 8 servings - 1/2 potato per person.

Tips & Variations

No special items needed.



These were fluffy and spicy and delicious! A BIG hit! They’re also very filling — I could have halved the recipe for my family of four (but I’m not complaining about leftovers). I made as directed except I used leftover baked potatoes (because I had them) and I added a little bit of butter when I was mashing the potatoes with the buttermilk.

review by:
(4 Feb 2021)

dienia b

These went perfectly with lavender Lynn's enchilada meatballs yum

review by:
(16 Nov 2020)

Daily Inspiration

Yummy potatoes. I scaled the recipe down as my potatoes were on the small side. Loved the tanginess of the buttermilk in combination with the rest of the ingredients. : )

(13 May 2020)