Twice Baked Mexican Stuffed Potatoes
Elevate your dinner game with these irresistible Twice Baked Mexican Stuffed Potatoes! Perfectly crispy russet potato shells are generously filled with a creamy, zesty mash infused with smoked paprika, cumin, and sour cream. Packed with bold flavors, the stuffing features melty cheddar and Monterey Jack cheeses, taco-seasoned ground beef (or black beans for a vegetarian twist), sweet corn, and juicy tomatoes or pico de gallo. Topped with bubbling cheese, fresh cilantro, and optional avocado slices or salsa, this dish combines comfort food with a fiesta of flavors. Ideal as a hearty main course or an indulgent side, these loaded potatoes bring Mexican-inspired flair to your table in just over an hour!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked and seasoned taco ground beef (or black beans for vegetarian option)
- 1 cup canned corn, drained
- 1 cup diced tomatoes (or fresh pico de gallo)
- 2 tablespoons chopped green onions
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 diced avocado (optional, for topping)
- 0.5 cup salsa (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C). Wash and scrub the potatoes thoroughly, then pat them dry.
Pierce each potato several times with a fork. Rub the potatoes with 2 tablespoons of olive oil and sprinkle them lightly with kosher salt.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are soft when pierced with a fork.
Remove the potatoes from the oven and let them cool for 10 minutes. Lower the oven temperature to 375°F (190°C).
Cut each potato in half lengthwise. Using a spoon, scoop out the insides, leaving about 1/4-inch of potato flesh around the edges to create a sturdy shell. Place the scooped-out potato flesh in a large mixing bowl.
Add butter, sour cream, cumin, smoked paprika, salt, and pepper to the mixing bowl with the potato flesh. Mash until smooth and creamy.
Fold in 1/2 cup of cheddar cheese, 1/2 cup of Monterey Jack cheese, cooked taco ground beef (or black beans), corn, and diced tomatoes (or pico de gallo). Mix until well combined.
Spoon the filling evenly back into the potato shells, mounding it on top.
Place the stuffed potatoes onto a baking sheet lined with parchment paper. Sprinkle the remaining cheddar and Monterey Jack cheese over the tops of the potatoes.
Bake the stuffed potatoes at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and garnish with chopped green onions, cilantro, diced avocado, and salsa if desired.
Serve immediately and enjoy your Twice Baked Mexican Stuffed Potatoes!
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 70% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1205 mg | 52% | |
| Total Carbohydrate | 89.7 g | 33% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 12.3 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 547 mg | 42% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2234 mg | 48% | |
*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.
