Mexican Twice Baked Potatoes
Elevate your comfort food game with these Mexican Twice Baked Potatoes, a satisfying fusion of creamy potato goodness and bold Mexican-inspired flavors. Perfectly baked russet potatoes serve as the base, stuffed with a deliciously seasoned filling of mashed potato, sour cream, butter, taco seasoning, and a blend of black beans, sweet corn, and optional jalapeños for a zesty kick. Topped with gooey melted Mexican blend cheese and vibrant garnishes of fresh cilantro and green onions, these irresistible stuffed potatoes are a crowd-pleasing side or hearty vegetarian main. Easy to customize and perfect for weeknight dinners or festive gatherings, this recipe delivers the ultimate fusion of flavor and comfort in every bite.
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 cups sour cream
- 1 cups shredded Mexican blend cheese
- 0.5 cups black beans
- 0.5 cups corn kernels
- 1 piece diced jalapeño (optional)
- 1 tablespoons taco seasoning
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 pieces green onions, chopped
- 2 tablespoons fresh cilantro, chopped
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and dry them completely.
Rub each potato with a small amount of olive oil, ensuring they are evenly coated, and place them directly on the oven rack.
Bake the potatoes for 50-60 minutes, or until they are fork-tender.
Remove the potatoes from the oven and let them cool for about 10 minutes until they are safe to handle.
Cut each potato in half lengthwise and carefully scoop out the flesh, leaving about 1/4 inch of potato inside to maintain the shell's structure.
Place the scooped-out potato flesh in a mixing bowl and mash it with butter, sour cream, taco seasoning, salt, and black pepper until smooth.
Fold in half of the shredded cheese, black beans, corn, diced jalapeño (if using), half of the green onions, and half of the cilantro.
Spoon the mixture evenly back into the potato shells, mounding it slightly.
Place the stuffed potato halves on a baking sheet lined with parchment paper.
Sprinkle the tops with the remaining shredded cheese.
Bake the potatoes in the oven at 375°F (190°C) for 15 minutes, or until the cheese is melted and bubbly.
Garnish with the remaining green onions and cilantro before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3753 mg | 163% | |
| Total Carbohydrate | 196.6 g | 71% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 19.9 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1103 mg | 85% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4143 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
