Overloaded Double Baked Mexican Potatoes
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- 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
- 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.
29comments inOverloaded Double Baked Mexican Potatoes
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
So glad you enjoyed that episode Divina, gracias!
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.
Thanks so much for reaching out Margie, you can substitute Mexican Crema with sour cream, enjoy!
Si he preparado ya estas papas al horno. Son deliciosas!
Que bueno que te gustaron Guillermina 🙂 Un abrazo!
I prepared the baked potatoes, and they are delicious. Only thing is I have leftover chipotle adobo. Oh well…ill just make more tomorrow.
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!
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?
You can just leave them out…it will still be delicious!
Can’t wait to to make them!
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!
What a lucky wife :).
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?
Yes the avocado crema would be delicious!
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
Yes or also sour cream, creme fraiche, or heavy cream.
Valeria Rose-Anna Cole
Thank you for recipes for only 2 people!
Oh thank you Valeria!
Delicious, and I loved the episode! So sweet! 🙂
Just made this for my mom and she loved it
Anthony…that is so sweet of you…I am so happy your mom loved them.
What is a substitute for Mexican crema.
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/
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
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