Mexican Overloaded Double-Baked Potatoes

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Mexican Overloaded Double-Baked Potatoes

So, we are about to start another school year. This time around may be one of the most bittersweet for me, yet.

The sweet side: Season 5 of Pati’s Mexican Table premieres nationwide this September (here’s a sneak peek)!

I can’t believe we have gone from a first season, born out of the sheer passion to share everything from my native country with my new home country, to a fifth season that comes right on the heels of two unexpected Emmy nominations and two James Beard nominations.

Super sweet because, I’m guessing that like during past seasons, the boys and I will jump on the couch in front of our TV to watch every new Season 5 episode right after our late Saturday morning breakfast. (The time and day you get the episodes depends on where you are.)

Super duper sweet because the boys have always watched the episodes with me despite knowing them by heart. They know the episodes names, have eaten the recipes (many times, countless times) and when possible they have tagged along with me to Mexico.

Since this season’s theme is the Maya World, they were able to experience some of the magic of the Yucatán Peninsula: From diving into cenotes, to exploring ancient ruins, to eating the most traditional and the most modern foods from the region.

pati-mexican-table-season-five-yucatan

Now, about the bitter: This is the last season Alan will have been a part of while living at home. This is his last year in high school (can you believe it?!?). So I have been worrying about passing on to him as many skills as I can, so he can cook for himself at college.

The truth is I even wondered what it would be like if we moved back to Mexico, where kids tend to stay at home until they finish college, or even until they get married (yeah, that was me, after our wedding my husband and I went back to my mom’s house to pick up the bags I had packed that morning).

Anyway. I may have already gotten his head spinning trying to explain how to buy every single piece of produce in the market each time we are there. So it was only natural that we ended up with an episode called “Alan Goes to College,” where I tried to show him how easy it is to make some of his favorite things, including these insanely good double-baked potatoes.

It is truly ridiculous how good those potatoes are, with crispy bacon and FUD Mexican crema and melty Oaxaca cheese. You can make them a whole meal on any school night, too!

Pati Jinich with her son before his prom

That’s for the sweet and the bitter in my bittersweet start of this school year. But to end on a more sweet than bitter note…

I recently asked Alan, “when you are off to college, do you think you will want to be part of the next season, if I am lucky enough and work hard enough to continue?” I knew I could get a “nah, ma, it will be complicated,” so I pretended not to be beyond delighted to hear his “of course, ma” with that look of his that really says, “you are the silliest mom ever.”

(P.S. I hope you will go ahead and try these crazy good double-baked potatoes, as a taste of what’s to come in Season 5. If you’re a fan of spicing it up, like me, feel free to add in a couple La Morena chipotle chiles.)

Mexican Overloaded Double-Baked Potatoes
Print Recipe
Makes 2 potatoes
Ingredients
  • 2 large russet potatoes washed and scrubbed
  • 2 teaspoons olive oil
  • 5 thick slices of bacon coarsely chopped
  • 3/4 cup Mexican crema
  • 3 tablespoons sauce from chipotles in adobo sauce
  • 2 chipotle chiles in adobo sauce minced, optional
  • 1/2 teaspoon kosher or coarse sea salt plus some to season the potatoes
  • 1/2 cup Oaxaca cheese grated
To Prepare
  • Preheat oven to 400 degrees.
  • 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 chipoltles 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 russet potatoes washed and scrubbed
  • 2 teaspoons olive oil
  • 5 thick slices of bacon coarsely chopped
  • 3/4 cup Mexican crema
  • 3 tablespoons sauce from chipotles in adobo sauce
  • 2 chipotle chiles in adobo sauce minced, optional
  • 1/2 teaspoon kosher or coarse sea salt plus some to season the potatoes
  • 1/2 cup Oaxaca cheese grated
To Prepare
  • Preheat oven to 400 degrees.
  • 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 chipoltles 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.

31 comments on “Mexican Overloaded Double-Baked Potatoes

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  1. Pati, I just recently came across your show. Your food looks so good and I can’t wait to start trying some of your recipes. I can’t tell you what a pleasure and joy it has been watching you cook. I have learned so much about Mexico. It is so much more than a cooking show. I watched this episode last night and was in tears by the end of the show. You have a beautiful spirit and what a great family. I’m so glad I found Pati’s Mexican Table.

    1. Brenda, thank you so much for your amazing message. That episode brought me to tears too…the editor had to blur the ending.

  2. Hi Patti ..I love your show..i just watched your show..going to try the steak and pototes cant wait ..it looks so good…thanks for all your great recipes…

  3. Pati,

    My friends and I love your show! I am currently trying to decide whether or not I should stay up to see the Alan Goes to College episode on Create @0200 in San Antonio. I checked the listing and it’s not being shown again for a while. (I only have a digital antenna and no DVR because I’m cheap and because I only bought a TV for when MY Ma comes to visit. [And watching you, Martha, and Jacques… Oh, and Norm from This Old House] )

    I think your boys are so sweet and typical Mexican boys with their Ma! I really like their interactions with each other. The older boys are sweet to Juju, despite their teenage angst!

    Oh no! I’m gonna fall asleep. Ah, well! I’ll catch it sometime! Thanks for the hours of entertainment! As my General told me, Keep on charging!

  4. BEST potatoes ever! I’ll never use sour cream again. First use of chipotle chiles in adobo sauce and will not be the last there has to be a great dip recipe for these. I love your show. I love your cookbooks. I love you. Sorry – Not a stalker just a fan of great spicy food.

  5. Pati, I watched your show this morning and it resonated with me so deeply. My son is only a freshman, but I have started to plant the seeds of how he can put some simple meals together for when it’s his turn to spread his wings. I was cracking up over the “toaster vs microwave” discussion…I’m totally with you! But alas, I’m betting the microwave will win out ?. We’ve already established that a rice cooker is a must-have for my son when he starts his college adventure. I just have to make sure he doesn’t try to live on rice alone ?. Just wanted to thank you for the lovely, bittersweet episode — made me tear up at the end, putting myself in your shoes. And of course, as always, the recipes looked delicious. Making the potatoes tomorrow, in fact for Sunday supper. Thank you for sharing your gifts and your beautiful family with us!

  6. Hello Patti saw your show today and I enjoyed watching you and your son Allen the food looks amazing I would really like to learn more from you can u help me please I am anxious to learn more about Mexican food

    1. Hola Tasha, Thank you so much for your message, and I am so happy you want to learn more about Mexican food! There are all sorts of tips throughout the website for you to explore.

  7. Hello pati! I watched this episode today and it was so sweet! I love your family. You are the only show I watch on tv. I’m recently married and have enjoyed trying out your recipes. Love love love your show! And anything I have tried to make always turns out awesome (recently made your lime pound cake… mmmm)

    Evelina, Alaska

  8. I discovered your show last year and I watch as often as I can now!
    My oldest son Bennett is the same age as your Alan…and I saw your ‘bittersweet’ episode where you are giving Alan some cooking tips for is time at college, how cool!!
    Bennett has a few cooking skills down, but mostly he is good at reheating leftovers ? But he too
    is a Steak and potatoes lover…so I am hoping to show him this episode.
    My brother-in-law is from Yautepec..just south of Cuarnavaca. All three of my kids speak Spanish and when my sister and her hubby are with us they speak only Spanish. I turned my sister on to your show and she loves it too! I especially love it when you explore Mexican cities and towns. I am looking forward to
    visiting Mexico sometime soon!
    Thank you!!

    1. Thank you, Martha! And thank you not only for tuning into my show, but for turning your sister into watching it to 🙂
      Best of luck to your son Bennett as he heads of to college… and to you too. Hope you continue to like and watch the show, and to try the recipes. I will keep adding more!

  9. Hi Mrs. Patti
    I am 10 years old and my mom turned on the TV and flipped through channels
    I saw your cooking channel and ask if I could watch it she said, yeah sure, well after I watched you and your oldest son make the Mexican overloaded baked potato. I ask mom if we could make them she said, yes we can, now I can’t wait to eat them.
    P.S- I LOVE LOVE LOVE your cooking show,
    please tell your son Alan good luck in college for me.
    Thanks for the recipe

    1. Hey! So lovely to receive your email. Of course I will pass on your message to Alan, he will be very happy to receive it. Thanks for tuning into my show, so glad you found me, and good luck to you in the kitchen!

  10. Dear Pati, I just saw for the first time and episod of the mini pibis tamalitos! And the coconut dessert. And I just felt in love with your program and your charm. I can’t wait to tell all my family and looking forward for another episode. By the way I’m from Mexico but as you now I live in the US. And I was missing food dearly! But you had made that feeling banish!!

  11. Dear Pati, I just saw for the first time and episod of the mini pibis tamalitos! And the coconut dessert. And I just felt in love with your program and your charm. I can’t wait to tell all my family and looking forward for another episode. By the way I’m from Mexico but as you now I live in the US. And I was missing food dearly! But you had made that feeling banish!!

  12. I adore your food, Pati! My husband and I are spending this Christmas season in the Yucatan – Merida and Puerto Morelos and all parts in between – so I am very excited that you will have some shows this season about the foods of Yucatan so I’ll know some of the best things to eat while we are there! I can’t wait to go. Yummy!

  13. Oh Congratulations on all of these very good things in your life, Pati! I have so enjoyed your wonderful spirit and your authentic, incredible “taste of Mexico!” All of the best to you and these potatoes look marvelous!