Mexican Baked Potato

Mexican Baked Potato recipe
Credit: Steffen Pedersen
Recipe by: Devondale
Average: 4.5 (2 votes)
74 Collected
Prep:  10 minutes
Cook:  1 hour 15 minutes
Serves:  4
Baked potatoes made delicious with this cheesy Mexican idea that's an easy, different dinner idea.

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Mexican Baked Potato
Easy Cheese Bechamel Sauce
Baked Potatoes
Easy Cheese Bechamel Sauce
  1. Place milk, dairy spread, flour and nutmeg (if using) into a cold saucepan all at the same time, then bring to the boil over medium heat whisking constantly until thick, smooth and glossy
  2. Stir in cheese until melted. Remove from heat and set aside
Baked Potatoes
  1. Preheat oven to 200°C (180°C fan forced). Pierce skin of potatoes in several different places using a fork or skewer. Place potatoes on baking tray. Bake in oven for about 1 hour or until tender
  2. Remove from oven and cut a 5cm deep cross into each potato. Press sides to open cross to hold filling
  3. Meanwhile, in a frying pan heat oil over medium heat. Fry bacon until crisp. Drain on paper towel. Add the beans to the frying pan and heat until warmed through
  4. Place potatoes onto serving plates and fill with beans. Drizzle over béchamel sauce, top with crisp bacon, corn, jalapeños and coriander
Tips & Hints:
  • Try filling the potato with taco mince or chopped cooked chicken instead of beans if you prefer. Jalapenos can be purchased in jars from the Mexican section of the supermarket
  • To make this dish quicker, microwave the pierced potatoes on high heat for 8-12 minutes or until cooked through.

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