When I lived in Las Vegas I was introduced to Jason’s Deli and eventually their Pollo Mexicano Potato. It was delicious and a splurge – grilled chicken, salsa, cheese, sour cream, spices, etc. I’m certain there was a hefty amount of butter mixed in with the filling. For years now I have craved those potatoes and I finally recreated a suitable substitute. The day we made these we went vegetarian but you could easily add in the chicken. Potatoes are a blank canvas and so flexible – beyond your wildest baked potato and French fry dreams.
Mexican Twice-Baked Potatoes, serves 4-8
- 4 baked potatoes (I microwave them for about 8 minutes and flip the potatoes halfway through cook-time)
- 1/2 cup light sour cream
- 3 tablespoons light butter spread (our favorite)
- Salt & pepper to taste
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 cup salsa of your choice
- 1/2 cup shredded reduced fat cheese (we opted for colby jack)
- Preheat oven to 350 degrees.
- Slice potatoes lengthwise and scoop out the contents into a medium bowl. I scooped the majority out (as you can see below) but left enough to form a sturdy shell for filling.
- Add 1/4 cup of sour cream, all the butter, and cumin to the potato filling bowl. Stir well, and season to taste.
- Line up potato shells on a parchment-lined baking sheet. Fill shells evenly with the potato-seasoning mix.
- Top each potato with a bit of salsa, then sour cream, then cheese. Spray each one with nonstick cooking spray.
- Bake 10-12 minutes or until the cheese is golden and bubbling, rotating baking sheet halfway through cook-time.