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Mexican Inspired Baked Potato


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To me, eating loaded baked potatoes for dinner are like a comforting hug from my mom.  Now you all know that she didn’t – doesn’t – and probably never will cook, but I have fond childhood memories of her taking us to the local diner for dinner and ordering up those yummy loaded potato skins.  I really miss ’em. So I created my own recipe, which, incidentally, has gotta be light years healthier than the stuff I ate as a kid. I call it Mexican Baked Potatoes.  You just load on sour cream (or lite sour cream), chunky salsa, some fresh cilantro, chopped (or mix a cube of the frozen cilantro into your sour cream) and top it off with a great Mexican blend of shredded cheddar (or other cheese).  If you want nice melty cheese, throw it in a broiler for a minute or two until it oozes.  If you want more of a potato skin style recipe (that’s not fried)  try this one, Zippy Potato Skins.


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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




One Response to Mexican Inspired Baked Potato

  1. Hubby just went out to shovel the snow…think I’ll pop some potatoes in the micro for when he comes in! That and some leftover carrot-ginger soup should warm him up!

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