Mexican Inspired Baked Potato

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Mexican Baked Potato

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.