Mexican Baked Potato

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Mexican Baked Potato
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 6 russet potatoes, washed
  • 6 tablespoon olive oil
  • 3 teaspoons kosher salt
  • 3 teaspoons freshly ground black pepper
  • 1 ½ cup shredded Mexican blend of cheddar cheese
  • 12 tablespoon sour cream
  • 6 tablespoons Sabra Chunky Pico De Gallo Salsa
  • 6 tablespoons chopped fresh cilantro


1. Preheat oven to 400° F.  Lightly spray a baking sheet with cooking spray.

2. 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.

3. 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.