Mexican Twice Baked Potatoes Recipe

Name: Mexican Twice Baked Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large baking potatoes; 1 cup salsa; 4 tablespoons butter; 1/2 cup sour cream; 1 teaspoon salt; 1/3 teaspoon pepper; 2/3 cup shredded cheddar cheese, plus; shredded cheddar cheese, to top with; onion salt; chili powder

Servings: persons

4 large baking potatoes
1 cup salsa
4 tablespoons butter
1/2 cup sour cream
1 teaspoon salt
1/3 teaspoon pepper
2/3 cup shredded cheddar cheese, plus
shredded cheddar cheese, to top with
onion salt
chili powder

1
Bake potatoes at 400 for 50-60 minutes, or until soft.
2
Take out of oven and let cool a little. Once cool, cut them in half legnth wise and scoop out meat from potato skin.
3
Place potato meat in bowl along with butter, salsa, sour cream, and salt and pepper. Mix thoroughly.
4
Add in the cheddar cheese, and place potato mixture back into potato skins.
5
Sprinkle with cheese on top and bake in oven for another 20 minutes, or until warmed through.
6
Sprinkle with onion salt and chili powder, to taste (we put alot on).

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large baking potatoes, 1 cup salsa, 4 tablespoons butter, 1/2 cup sour cream, and more.

Yes, Mexican Twice Baked Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Twice Baked Potatoes

How did you like this recipe?

Frequently Asked Questions