Overloaded Double Baked Mexican Potatoes
Papas al Horno con Crema al Chipotle y Queso Derretido
Recipe Yield
2 servings
Cooking time
1 hour
Rate this recipe
Ingredients
- 2 large russett potatoes rinsed and scrubbed
- 2 teaspoons olive oil
- 5 thick slices bacon coarsely chopped
- 3/4 cup Mexican crema
- 3 tablespoons adobo sauce from chipotles in adobo
- 2 chipotle chiles in adobo sauce (optional)
- 1/2 teaspoon kosher or coarse sea salt plus more to season potatoes
- 1/2 cup Oaxaca cheese grated
To Prepare
- Preheat oven to 400 degrees Fahrenheit.
- Using a fork, pierce potatoes all around, about 6 to 8 times. Rub potatoes with olive oil, season with salt, and place on a baking sheet. Bake for 1 hour until tender on the inside and crisp on the outside.
- In a medium skillet set over medium heat, cook the bacon until crisp and lightly browned. Transfer to a paper-towel-lined plate and set aside.
- In a small bowl, mix the crema with the sauce from chipotles in adobo and minced chiles, if using (I do!). Set aside.
- Remove the potatoes from the oven. Using a knife, cut each one open lengthwise and carefully push the ends together, causing the center to open. Scoop out a couple spoonfuls of the cooked potato meat from each and transfer to a bowl. Sprinkle with salt and mix well.
- Inside the scooped potatoes, layer a spoonful of the chipotle crema mixture, a spoonful of grated cheese and a spoonful of the seasoned potato meat. Repeat with the crema, cheese and potato meat. End with a bit of crema and cheese.
- Raise the oven temperature to 500 degrees, or turn on the broiler. Place the stuffed potatoes back on the baking sheet. Return to the oven for 5 more minutes until the cheese has completely melted and has started to crisp. Remove from the oven, sprinkle with bacon and serve immediately.
Comments
33comments inOverloaded Double Baked Mexican Potatoes
Michelle
Jan 03
I watch all your shows on PBS! You are the best PR for Mexico. I cannot get enough of Mexico and of those amazing dishes you make. I just watched your Cancun – Yucatan episode on TV..i had no idea Cancun was created in the 1970s.. I was there with my youngest daughter years ago and loved it. Today I watched you and your son Alan make and eat the twice baked potatoes and thought..I HAVE to do this tomorrow! You’re great, thanks!💙
Pati Jinich
Jan 14
This is so sweet and kind of you Michelle, thank you!
Divina
Aug 19
I watched you making this potato with your son. It’s so sweet to watch you two and I love this potato recipe. Thank you so much
Pati Jinich
Sep 05
So glad you enjoyed that episode Divina, gracias!
margie
Apr 18
Hi Pati, is there anything in Australia, that comes close to your Mexican Crema. Or could you tell me what it is please. Thanks P.S Loved that episode.
Pati Jinich
Apr 25
Thanks so much for reaching out Margie, you can substitute Mexican Crema with sour cream, enjoy!
Guillermina
Mar 12
Hola Pati:
Si he preparado ya estas papas al horno. Son deliciosas!
Gracias
Pati Jinich
Mar 20
Que bueno que te gustaron Guillermina 🙂 Un abrazo!
Deborah Yellowhorse
May 07
I prepared the baked potatoes, and they are delicious. Only thing is I have leftover chipotle adobo. Oh well…ill just make more tomorrow.
Pati
May 10
So glad you liked the baked potatoes! Also there’s so many other recipes you can make with leftover chipotle adobo like…http://patijinich.com/pati_2020/recipe/meatballs-in-chipotle-sauce/ or http://patijinich.com/pati_2020/recipe/chipotle-goat-cheese-spread/ and more!
Beth
Jul 04
Unfortunately, the links only show the picture without the recipes😥
Pati Jinich
Nov 09
You are absolutely right Beth, here is the right link 🙂 https://patijinich.com/mexican_style_cream/
Betsy
Oct 13
Just saw the end of this episode tonight! So cute with you and your son!
We don’t care for the chili in adobo – could you suggest a substitute?
Thank you!
Pati
Oct 20
You can just leave them out…it will still be delicious!
Charlene
Jul 02
Can’t wait to to make them!
Pati
Jul 03
Yay!
Scott
Jun 27
I like to spoil my hard working stay at home wife by giving her th night off and cooking something special at least once a week. Tonight I prepared these potatoes with your green bean recipe and some pulled pork. It was a great success. Thank you for recipes that even I can cook!
Pati
Jun 30
What a lucky wife :).
Francine PASTON
Apr 27
Great episode. Made me cry. You have a very handsome loving son. The recipes look so good. I’ll be trying the steak and pie tomorrow. Do you think your avocado crema would be OK for the baked potato?
Pati
Apr 28
Yes the avocado crema would be delicious!
Barbara
Apr 25
Would it be possible to substitute Greek Yogurt for the Mexican Crema? I loved watching this episode with your son. I hope you do another episode when he comes home to visit. Many thanks
Pati
Apr 27
Yes or also sour cream, creme fraiche, or heavy cream.
Valeria Rose-Anna Cole
Apr 06
Thank you for recipes for only 2 people!
Pati
Apr 07
Oh thank you Valeria!
MRA
Feb 16
Delicious, and I loved the episode! So sweet! 🙂
Pati
Feb 17
Muchas gracias!
Anthony
Feb 11
Just made this for my mom and she loved it
Pati
Feb 13
Anthony…that is so sweet of you…I am so happy your mom loved them.
cindy
Feb 04
What is a substitute for Mexican crema.
Pati
Feb 06
Hola Cindy, It’s best to use Mexican crema, but if you can’t find it you can use Latin style cream, creme fraiche or heavy cream. http://patijinich.com/pati_2020/2010/05/mexican_style_cream/
Anonymous
Apr 01
I (fake) my own crema Mexicana by adding a bit of water and small amount of salt to taste to any regular sour cream . It fools my husband ;p
Pati Jinich
Apr 08
😆
Carol cassell
Oct 10
Your boys are so sweet/charming. It’s wonderful the love of cooking, and trying new foods that you’ve passed on to them. And they love you for it!!! Carol