Overloaded Double Baked Mexican Potatoes

Overloaded Double Baked Mexican Potatoes
Print Recipe
2 servings
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.
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.

16 comments on “Overloaded Double Baked Mexican Potatoes

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  1. 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!

  2. 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?

  3. 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