Mexican Twice Baked Potatoes

Elevate your comfort food game with these Mexican Twice Baked Potatoes, a satisfying fusion of creamy potato goodness and bold Mexican-inspired flavors. Perfectly baked russet potatoes serve as the base, stuffed with a deliciously seasoned filling of mashed potato, sour cream, butter, taco seasoning, and a blend of black beans, sweet corn, and optional jalapeños for a zesty kick. Topped with gooey melted Mexican blend cheese and vibrant garnishes of fresh cilantro and green onions, these irresistible stuffed potatoes are a crowd-pleasing side or hearty vegetarian main. Easy to customize and perfect for weeknight dinners or festive gatherings, this recipe delivers the ultimate fusion of flavor and comfort in every bite.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 4 pieces large russet potatoes
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 0.5 cups sour cream
• 1 cups shredded Mexican blend cheese
• 0.5 cups black beans
• 0.5 cups corn kernels
• 1 piece diced jalapeño (optional)
• 1 tablespoons taco seasoning
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 2 pieces green onions, chopped
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the potatoes thoroughly and dry them completely.

Step 3

Rub each potato with a small amount of olive oil, ensuring they are evenly coated, and place them directly on the oven rack.

Step 4

Bake the potatoes for 50-60 minutes, or until they are fork-tender.

Step 5

Remove the potatoes from the oven and let them cool for about 10 minutes until they are safe to handle.

Step 6

Cut each potato in half lengthwise and carefully scoop out the flesh, leaving about 1/4 inch of potato inside to maintain the shell's structure.

Step 7

Place the scooped-out potato flesh in a mixing bowl and mash it with butter, sour cream, taco seasoning, salt, and black pepper until smooth.

Step 8

Fold in half of the shredded cheese, black beans, corn, diced jalapeño (if using), half of the green onions, and half of the cilantro.

Step 9

Spoon the mixture evenly back into the potato shells, mounding it slightly.

Step 10

Place the stuffed potato halves on a baking sheet lined with parchment paper.

Step 11

Sprinkle the tops with the remaining shredded cheese.

Step 12

Bake the potatoes in the oven at 375°F (190°C) for 15 minutes, or until the cheese is melted and bubbly.

Step 13

Garnish with the remaining green onions and cilantro before serving.

Step 14

Serve warm and enjoy!

Nutrition Facts

Serving size	1368.9 grams (1368.9g)

Amount per serving	% Daily Value*
Calories	1940

Total Fat 110.00g	141%
Saturated Fat 54.10g	271%
Polyunsaturated Fat 2.70g
Cholesterol 220mg	73%
Sodium 3753mg	163%
Total Carbohydrate 196.60g	71%
Dietary Fiber 27.30g	98%
Total Sugars 19.90g
Protein 54.70g	109%

Vitamin D 0IU	0%
Calcium 1103mg	85%
Iron 10mg	56%
Potassium 4143mg	88%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 11.0%

Carbs: 39.4%