Mexican Baked Potatoes

  • Prep Time: 1 hrs
  • Total Time: 1 hrs 15 mins
  • Servings: 6
  • About This Recipe

    “When I traveled to Guadalajara, Mexico last year for a business trip, we ate at a steak restaurant that served very similar baked potatoes with the steak, along with charro beans. To my surprise, I found this similar recipe in one of my cookbooks. I was excited to be able to re-create this recipe at home!”


  • 6largebaking potatoes
  • 1 (4ounce) cans chopped green chilies
  • 3hard-boiled eggs, chopped
  • 1/2 cupbutter, softened
  • 1cupsour cream
  • shredded longhorn cheese
  • salt, to taste
  • pepper, to taste
  • Directions

  • Bake potatoes until done.
  • Slice open the potatoes lengthwise.
  • Remove pulp from potatoes and mash.
  • Reserve potato skins.
  • Mix mashed potatoes, chilies, chopped eggs, butter, sour cream, salt and pepper.
  • Fill potato skins with the potato mixture.
  • Top potatoes with cheese.
  • Heat potatoes at 400F for 15 minutes.
  • Reviews

  • “These are a meal in themselves.I only used 4 potatoes and overstuffed them.Will be making these again.Thanks for another great recipe.”

  • “YUM! I doubled the amount of green chilies and used a blend of jack, cheddar, queso quesadilla and asadero cheeses. It made an excellent dinner and I was very tempted to eat 2! Thanks for sharing this one Pac Baby!”

  • “I love, love, LOVE anything with green chilies and cheese so this was a must try.WHOA!This is one potato recipe that will be quickly memorized from repetition.These really are ideal for a complete lunch, (I too overstuffed them), or as a meal side dish.Thank you, Kim D, for your re-creation and posting it.”