Twice Baked Mexican Potatoes
September 28, 2019
"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."
- Serving Size: 1 (173.5 g)
- Calories 137.7
- Total Fat - 3.3 g
- Saturated Fat - 2 g
- Cholesterol - 11.3 mg
- Sodium - 140.5 mg
- Total Carbohydrate - 22.1 g
- Dietary Fiber - 3.3 g
- Sugars - 4.9 g
- Protein - 5.4 g
- Calcium - 117.5 mg
- Iron - 0.9 mg
- Vitamin C - 22.5 mg
- Thiamin - 0.1 mg
Scrub unpeeled potatoes. Pierce potatoes in several places, bake in 400°F (200°C) oven for 45 minutes or until tender.
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.
As soon as potatoes are cool enough to handle, half lengthwise and scoop out flesh into a medium bowl, reserving potato skin shells.
Mash potatoes with buttermilk.
Stir in corn, red pepper, green onion, green chilies, cheese, cilantro, cumin, coriander, cayenne pepper, salt and pepper.
Mound potato mixture into potato shells.
Set on baking sheet and bake for 25-30 minutes or until golden and heated through.
If I have a crowd that likes spicy, sometimes I replace the diced green chilies with diced jalapenos.
Stuffed potatoes can be prepared 1 day ahead, covered and refrigerated.
These freeze well. When freezing, I add more buttermilk to make them really creamy so that they don't dry out when baking.
If frozen, thaw over night and bake as above.
Makes 8 servings - 1/2 potato per person.
Tips & Variations
No special items needed.