Mexican Baked Potato
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Mexican Baked Potato
Times
- Prep Time : 10 min
- Cook Time : 1 hour
- Ready Time : 1 hour, 10 min
Servings
6 Servings
Ingredients
- 6 russet potatoes, washed
- 6 tablespoons olive oil
- 3 teaspoons Kosher salt
- 3 teaspoons Freshly ground black pepper
- 1½ cup shredded Mexican blend of cheddar cheese
- 12 tablespoons sour cream
- 6 tablespoons chunky tomato salsa
- 6 tablespoons chopped fresh cilantro
Directions
Preheat oven to 400° F. Lightly spray a baking sheet with cooking spray.
In a bowl toss potatoes with oil, salt, and pepper until completely coated. Place on prepared baking sheet and bake until fork tender, about 60 minutes.
Make a small slit lengthwise, about 1-inch deep in each potato, being careful not to cut all the way through . Pinch and press the sides to open the potatoes in the center. Divide the cheese, sour cream and salsa evenly among the potatoes. Garnish with chopped cilantro.
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I *heart* you! This is such a great recipe and potatos are my weakness whatever their form! This is very easy to turn into a vegan (main dish) recipe too, THANK YOU so much!
P.S. My husband is even checking out Joy of Kosher regularly now to find recipes for me to make! LOL!
Not so long ago, I made baked potatoes as a quick dinner for my kids. I realized that because I tend to be carb-conscious I had neglected to introduce my kids to the wonders of the baked potato. Well they were fascinated and the baked potatoes were a huge hit. I serve them with the same Mexican blend cheese you do and one of my fussy eaters actually prefers a baked potato with cheese instead of a bowl of macaroni!
One variation: I place my potatoes inside a brown paper lunch bag and then cook in the microwave. it takes just a few minutes (my microwave actually has an automatic cook button, it weighs how many potatoes you’ve placed in the oven and then calculates the cook time so my kids can do this themselves).