mexican overloaded double baked potatoes

Overloaded Double Baked Mexican Potatoes

BaconChipotleEP512

Overloaded Double Baked Mexican Potatoes

Papas al horno con crema al chipotle y queso derretido

Recipe Yield

2 servings

Cooking time

1 hour 15 minutes

Rate this recipe

4.75 from 4 votes

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

23comments inOverloaded Double Baked Mexican Potatoes

  1. 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.

    1. 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…https://patijinich.com/pati_2020/recipe/meatballs-in-chipotle-sauce/ or https://patijinich.com/pati_2020/recipe/chipotle-goat-cheese-spread/ and more!

  2. 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!

    1. Pati

      Oct 20

      You can just leave them out…it will still be delicious!

  3. Charlene

    Jul 02

    Can’t wait to to make them!

    1. Pati

      Jul 03

      Yay!

  4. 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!

    1. Pati

      Jun 30

      What a lucky wife :).

  5. 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?

    1. Pati

      Apr 28

      Yes the avocado crema would be delicious!

  6. 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

    1. Pati

      Apr 27

      Yes or also sour cream, creme fraiche, or heavy cream.

  7. Valeria Rose-Anna Cole

    Apr 06

    Thank you for recipes for only 2 people!

    1. Pati

      Apr 07

      Oh thank you Valeria!

  8. MRA

    Feb 16

    Delicious, and I loved the episode! So sweet! 🙂

    1. Pati

      Feb 17

      Muchas gracias!

  9. Anthony

    Feb 11

    Just made this for my mom and she loved it

    1. Pati

      Feb 13

      Anthony…that is so sweet of you…I am so happy your mom loved them.

  10. cindy

    Feb 04

    What is a substitute for Mexican crema.

    1. 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/

      1. 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

        1. Pati Jinich

          Apr 08

          😆

          1. 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

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