Mexican Style Baked Potatoes

Mexican Style Baked Potatoes

4 russet potatoes, washed and scrubbed

3/4 cup refried beans

2 green onions, chopped (whites and greens)

1 TBS taco seasoning

salt & pepper, to taste

3/4 cup salsa 

1 cup shredded cheddar

sour cream or guacamole (optional toppings)


Preheat oven to 450F. Prick the potatoes with a fork, place on a baking sheet and bake for 1 hour or until tender. (I baked mine for 1 hour at 400F in my toaster oven and then finished them in the microwave. Baking them in the toaster oven before cooking them in the microwave helps keep the skin from getting chewy.)

After taking the potatoes out of the oven, reduce the heat to 375F while letting the potatoes cool for about 15 minutes or until able to handle them. When they are cool enough to handle cut them in half lengthwise and carefully scrape the pulp out (keep the skins).

In a bowl combine the potato pulp, refried beans, green onions, taco seasonings and your salt & pepper. Stir and mash together until well combined. Scoop the filling back into the potatoes skins and spoon 1 1/2 TBS salsa on top of the filling before returning them to the oven.

***I veered from the original just a bit.....I put 2 TBS salsa into the bottom of my potato skins before scooping the filling back into them***

Bake them for another 15 minutes, remove them and top them with 2 TBS cheese. Return them back the oven until the cheese is melted.

Serve with sour cream, guacamole and some extra salsa is desired. I opted for the guacamole and salsa....DELISH!!! I am glad I had extra to eat for lunch the next day too.