Julie Clark
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Mexican Baked Potato
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Crispy skin baked potatoes meets tacos in this Mexican baked potato recipe that is the perfect twist on a Taco Tuesday, especially when paired with tres leches cake!
Potato recipes are a reader favorite around here! Our loaded Mexican potato wedges and twice baked potatoes are popular, which got us to thinking, why not combine the two? It would be the ultimate comfort food, right?!
Our stuffed Mexican baked potato is a twice baked potato. They are baked as if you’re baking potatoes for baked potatoes. But instead of serving the potatoes whole, you scoop out the potatoes, and mix them with a Mexican flavored filling you want, refill the potatoes and bake them again. Twice baked!
Ingredients Needed
These Mexican-style baked potatoes have ground brown beef that has been seasoned with our homemade taco seasoning, or you can even use leftover picadillo that is made with sofrito for an even more flavorful and unique Mexican potato recipe.
Here are the ingredients for this Mexican baked potato.
- 6 large Russet potatoes. The best potatoes for twice baked potatoes are Russet potatoes. Russets are a starchy potato which means the extra ingredients you later add in will mix in well.
- olive oil
- browned ground beef (leftover taco meat works great!)
- red onions
- green bell peppers
- homemade taco seasoning
- salsa
- water
- shredded cheddar jack cheese (Or pepper jack for a nice kick!)
- sour cream
All of the above is for the filling. To top the potatoes, think sour cream, diced tomatoes, diced chiles, guacamole, black beans, and a drizzle of Mexican crema or enchilada sauce.
How To Make a Mexican Baked Potato
- Bake the potatoes. Poke fork holes along the top of 6 large/fat scrubbed potatoes, brush with oil, and bake at 425ºF for 45 minutes. If they aren’t fork tender at the end, cook in 15 minute intervals until soft.
- Cool the potatoes. Allow the potatoes to cool for 15 minutes, or while working on step #3.
- Work on filling. While potatoes are cooling, combine olive oil, ground beef, onions, bell peppers, taco seasoning, salsa, and water in a large skillet. Cook over medium-high heat for 15 minutes, stirring frequently until vegetables are soft and everything is cooked through. Add more water if mixture becomes too dry.
- Scoop out potatoes. Cut a rectangle pattern out of the top of each potato, and dig out the insides of each one. *Make sure to leave a about 1/4″ potato on the inside so that the skin doesn’t collapse.*
- Create the filling. In a large bowl, mash together potato, cheese, and sour cream until blended. Fold in meat mixture.
- Refill the potatoes and bake again. Scoop into hollowed potatoes, making sure to over stuff them. Brush outsides with more oil, and cook another 15-20 minutes.
- Add toppings and enjoy. Remove from oven, add toppings as you like and serve.
What To Serve With Mexican Baked Potatoes
- Mexican Steak with Avocado Salsa– High in protein and packed with flavor.
- Mexican Street Corn– Corn on the cob covered in a mayonnaise, cotija cheese, and Tajin seasoning are popular street cart food items known as “elote”.
- Spanish Rice with Ground Beef or a simple cilantro lime rice.
- Taco Soup
- Coconut Tres Leches Cake– End the night with a high note and treat your family to this tasty and creamy coconut tres leches (three milk) cake!
Or for an easy meal, serve the baked potatoes with potato rolls and raspberry cream cheese dip for dessert.
You may also love our slow cooker taco pasta, Mexican fried potatoes and oven baked cheesy potatoes.
Mexican Baked Potato
Warm baked potatoes meets tacos in this Mexican baked potato recipe that is the perfect twist on a Taco Tuesday!
Servings 6
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Ingredients
Ingredients:
- 6 large potatoes
- 1-2 teaspoons olive oil
- 1 cup cooked, browned ground beef (or meatless crumbles by Boca or Morning Star)
- ½ cup diced red onions
- ½ cup diced green bell peppers
- 1 1/2 tablespoons taco seasoning
- ¼ cup salsa
- ¼ cup water
- 1 cup shredded colby jack cheese
- ¼ cup sour cream
Toppings (optional/your choice):
- Sour Cream
- Tomatoes
- Green onions/chives
- Fresh cilantro
- Jalapenos
- Corn
- Salsa
- Bacon
Instructions
- Poke fork holes along the top of 6 large scrubbed potatoes, brush with oil, and cook for 45 minutes at 425ºF. If they aren’t soft at the end, cook in 15 minute intervals until soft. Remove from oven and set aside to cool for 15 minutes. 6 large potatoes, 1-2 teaspoons olive oil
- While potatoes are cooling, combine olive oil, ground beef, onions, bell peppers, taco seasoning, salsa, and water in a large skillet. Cook over medium-high heat for 15 minutes, stirring frequently until vegetables are soft and everything is cooked through. Add more water if mixture becomes too dry. 1 cup cooked, browned ground beef , ½ cup diced red onions, ½ cup diced green bell peppers, 1 ½ tablespoons taco seasoning, ¼ cup salsa, ¼ cup water
- Cut a rectangle pattern out of the top of each potato, and dig out the potato flesh. *Make sure to leave a about 1/4" potato on the inside so that the skin doesn’t collapse.*
- In a large bowl, mash together potato, cheese, and sour cream until blended. Fold in meat mixture. Scoop into hollowed potatoes, making sure to overstuff them. 1 cup shredded colby jack cheese, ¼ cup sour cream
- Brush outsides with more oil and dust with salt, then cook another 15-20 minutes.
- Remove from oven, add toppings as you like, and serve as desired.
Notes
Freezer Instructions
Freeze Mexican baked potatoes (without toppings), by wrapping them tightly with aluminum foil and then placing them into a freezer safe container or Ziploc bag. Freeze for up to 6 weeks. Thaw before reheating.
Reheating Instructions
The calories shown are based on the recipe making 6 potatoes, with 1 serving being 1 potato (no toppings added into the calorie count). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**- Oven– Reheat potatoes in the oven at 365ºF for about 15-20 minutes, or until potato has heated through.
- Microwave– On high power, reheat potatoes for 2 minutes, or until heated through.
- Air Fryer– Set temperature to 360ºF and reheat this easy potatoes recipe for 8-10 minutes, or until baked potatoes are heated through.
Nutrition
Calories: 331kcal | Carbohydrates: 30g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 299mg | Potassium: 1085mg | Fiber: 6g | Sugar: 2g | Vitamin A: 405IU | Vitamin C: 36mg | Calcium: 223mg | Iron: 8mg
I wanna be just like you when I grow up! 🥳
Your receipes are fabulous – you can always tell when its from the heart.
PS ..I’m really a Grammy who 💕 Loves to cook. Thx for sharing your receipes…always a big hit.
One place it says slice potatoes in HALF lengthwise. Then another it says cut a rectangle on top. I knew they didn’t look like they were halved. These look really tasty.