Mexican Overloaded Twice Baked Potato
Stolen from Pati Jinich’s Mexican Kitchen on Create TV. This recipe was developed as a bye-bye dinner for her son leaving for college so its just for two but I think you can do the math:) I tweaked it a bit to make even more spectacular as potatoes go, You can do this pretty much in advance and just leave the last step to just before serving the meal. This is a great side for a nice hearty skirt steak dinner and a great salad.
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
0-2* chipotle chiles in adobo sauce minced ( peppers are *optional but I would include 1-2 tsp of the adobo sauce as a minimum. Otherwise you almost have to mumble when you say “Mexican” Potatoes.. You don’t want to mumble do you? Go crazy mince them chipotles!! :))
1/2 teaspoon kosher or coarse sea salt plus some to season the potatoes
1/2 cup Oaxaca cheese grated ( I test drove a nice sharp Cheddar and Monterey Jack mix too and was great too)
- 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 1-2 tsp of the adobo sauce the chipotles come in and half the chopped bacon. Mincing and adding the chipotle peppers themselves is optional. I like their earthy heat but they can be too “inspiring” for some. Set aside crema, chipotle, adobo and bacon mix.
- 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 I like a lot of cheese.
- Raise the oven temperature to 500 degrees. 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.