Spicy Mexican Style Twice Baked Potatoes
Indulge in a delicious twist on a classic favorite with these Spicy Mexican Style Twice Baked Potatoes. Perfectly baked, creamy, and packed with flavor, these potatoes are hollowed out and mixed with buttery salsa, rich sour cream, and melty cheddar cheese. Topped with extra cheese and a sprinkle of onion salt and chili powder, these potatoes make an incredible side dish or a hearty main course. Ideal for gatherings, potlucks, or a cozy weeknight dinner, they're sure to become a family favorite!
6
Servings
N/A
Calories
9
Ingredients
Ingredients
baking potatoes
4 large (Whole, clean and scrubbed)
salsa
1 cup (Mild or spicy, based on preference)
butter
4 tablespoons (Softened)
sour cream
1/2 cup (Plain)
salt
1 teaspoon (Regular)
pepper
1/3 teaspoon (Ground)
shredded cheddar cheese
2/3 cup, plus additional for topping (Shredded)
onion salt
to taste (Seasoning)
chili powder
to taste (Seasoning)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Wash the large baking potatoes thoroughly, then prick them several times with a fork. Place the potatoes directly onto the oven rack or on a baking sheet.
3
Bake the potatoes for 50-60 minutes, or until they are tender and easily pierced with a fork.
4
Remove the potatoes from the oven and allow them to cool slightly until manageable to handle. Cut each potato in half lengthwise and carefully scoop out the insides into a large mixing bowl, leaving enough of the skin to hold their shape.
5
To the bowl with the potato flesh, add the softened butter, salsa, sour cream, salt, and pepper. Mix until everything is well combined and creamy.
6
Stir in the shredded cheddar cheese until evenly distributed in the potato mixture.
7
Spoon the potato mixture back into the empty potato skins, mounding it slightly. Top each potato with additional shredded cheddar cheese.
8
Return the stuffed potatoes to the oven and bake for an additional 20 minutes, or until the cheese is melted and the potatoes are heated through.
9
Once baked, remove from the oven and sprinkle with onion salt and chili powder to taste. Serve warm!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Mexican Style Twice Baked Potatoes?
They are a flavorful twist on classic twice-baked potatoes, featuring a creamy filling mixed with salsa, sour cream, and cheddar cheese, then topped with Mexican-inspired spices.
What are the main ingredients for this recipe?
The main ingredients include large baking potatoes, salsa, butter, sour cream, shredded cheddar cheese, salt, pepper, onion salt, and chili powder.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C) for both the initial baking and the second bake after stuffing.
How long do the potatoes need to bake initially?
The whole potatoes should be baked for 50-60 minutes until they are tender and easily pierced with a fork.
Do I need to prick the potatoes before baking?
Yes, you should wash the potatoes thoroughly and prick them several times with a fork before placing them in the oven.
How do I prepare the potato skins for stuffing?
After the first bake, cut the potatoes in half lengthwise and carefully scoop out the insides into a bowl, leaving enough of the skin to maintain their shape.
What makes these potatoes 'spicy'?
The spiciness comes from the addition of salsa in the filling and a final sprinkle of chili powder on top.
Can I use mild salsa instead of spicy salsa?
Yes, you can use mild or spicy salsa based on your personal preference for heat.
What kind of cheese is recommended for this recipe?
The recipe calls for shredded cheddar cheese, both mixed into the filling and sprinkled on top.
How much butter is used in the filling?
The recipe uses 4 tablespoons of softened butter to ensure a creamy texture.
Is this recipe suitable for vegetarians?
Yes, these Spicy Mexican Style Twice Baked Potatoes are tagged as a vegetarian dish.
How many servings does this recipe yield?
This recipe is designed to provide 6 servings.
What should I do after stuffing the potatoes?
Once stuffed, top them with more cheese and return them to the oven for an additional 20 minutes.
When do I add the onion salt and chili powder?
These seasonings are sprinkled on top of the potatoes to taste after the second bake is complete.
Can I serve these as a main course?
Yes, while they are an incredible side dish, they are hearty enough to be served as a main course.
What texture should the potato filling have?
The filling should be mixed until it is well combined and creamy.
Do I need a baking sheet?
You can place the potatoes directly on the oven rack or use a baking sheet for convenience.
How many potatoes do I need for 6 servings?
The recipe calls for 4 large baking potatoes, which are halved to create multiple portions.
What type of sour cream should I use?
Plain sour cream is used to add richness and tang to the potato mixture.
Can I add extra toppings?
Yes, although the recipe suggests onion salt and chili powder, you can customize them with other toppings like green onions or jalapeños.
What size should the baking potatoes be?
The recipe specifies using 'large' baking potatoes to ensure there is enough room for the filling.
How much salsa is included in the mixture?
The recipe uses 1 cup of salsa mixed directly into the potato flesh.
Can I prepare the potatoes in advance?
While the recipe focuses on immediate baking, you can bake and scoop the potatoes ahead of time and finish the second bake when ready to serve.
What is the total baking time?
The total baking time is approximately 70-80 minutes, split between the initial bake and the final melting of the cheese.
Is the potato skin edible?
Yes, the skins become crisp during the baking process and are meant to hold the filling.
What type of pepper is recommended?
Ground black pepper (approximately 1/3 teaspoon) is recommended for seasoning the filling.
Can I use different types of cheese?
While cheddar is traditional for this recipe, you could substitute with Pepper Jack for even more spice.
Should the butter be melted?
The recipe calls for softened butter, which blends easily into the warm potato flesh without being completely liquid.
How do I know the cheese is ready during the second bake?
The potatoes are ready when the cheese on top is completely melted and the entire potato is heated through.
What is the best way to serve these?
They are best served warm immediately after the second bake and the final seasoning sprinkle.