Twice Baked Mexican Potatoes

30m
Prep Time
25m
Cook Time
55m
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 is 8 servings

Nutritional

  • 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 by Step Method

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

NOTES:

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


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 the potatoes, choose large Russet potatoes that are firm to the touch.
  • For the diced green chilies, choose Mild to suit all taste buds, or add jalapenos for a spicier version.

  • Substitute Greek yogurt for buttermilk for a tangy flavor and extra protein. Greek yogurt is a great substitution for buttermilk because it adds a tart flavor and creamy texture, as well as extra protein. It is also a healthier alternative to buttermilk.
  • Substitute sweet potatoes for regular potatoes for a healthier option. Sweet potatoes are an excellent substitution for regular potatoes because they are a much healthier option. They have more vitamins, minerals, and fiber, as well as fewer calories and carbs. Plus, they have a naturally sweet flavor that pairs well with the other ingredients in this recipe.

Cheesy Bacon Potatoes Replace the diced green chilies with diced bacon and add 1/2 cup of shredded mozzarella cheese to the potato mixture before mounding into the shells. Bake as above.



Grilled Mexican Street Corn: Grilled Mexican Street Corn is the perfect side dish to accompany Twice Baked Mexican Potatoes. The sweet and savory flavors of the charred corn and creamy topping pair perfectly with the savory potatoes. Plus, it's easy to make and adds a nice pop of color to the plate!


Grilled Chipotle Lime Chicken: Grilled Chipotle Lime Chicken is the perfect complement to the Twice Baked Mexican Potatoes and Grilled Mexican Street Corn. The tangy and smoky flavors of the chicken are a great contrast to the creamy potatoes and sweet corn. Plus, it's easy to make and adds a nice protein to the meal!




FAQ

Q: Can I use different types of potatoes?

A: Yes, you can use different types of potatoes for this recipe. However, Russet potatoes are the best choice as they are large and starchy, which makes them great for baking. If you use a different type of potato, you may need to adjust the cooking time.



Q: How long do I need to bake the potatoes?

A: The potatoes should be baked for about 45 minutes, or until they are tender when pierced with a fork.

3 Reviews

NELady

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.

5.0

review by:
(4 Feb 2021)

dienia b

These went perfectly with lavender Lynn's enchilada meatballs yum

0.0

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. : )

5.0

(13 May 2020)

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Fun facts:

The use of potatoes in Mexican cuisine dates back to the 16th century, when Spanish conquistadors first introduced them to the Aztecs.

In 2018, celebrity chef Gordon Ramsay posted a video on his YouTube channel of him making a similar version of Twice Baked Mexican Potatoes.