Who doesn’t love a good baked potato? One thing about the humble spud is that it’s versatile. No longer do you have to settle for butter and sour cream. There are tons of ways to dress up a baked potato, and this recipe is sure to please. The Mexican Spuds recipe comes together with only 5 ingredients, plus the outside is crunchy and the inside is creamy — who can resist that combination?
Servings: 4
Ingredients:
- • 4 russet potatoes
- • 2 tsp smoked paprika
- • 1 cup sour cream
- • 1 cup grated sharp cheddar
- • 1¼ cups salsa
Directions:
- • Preheat oven to 400º F.
- • Line a baking sheet with parchment paper.
- • Scrub potatoes well and pierce several times with a fork.
- • Coat the potatoes with cooking spray before placing them on the baking sheet.
- • Bake 45 minutes, until tender.
- • Cut potatoes in half lengthwise.
- • In a medium bowl, scoop out the potato flesh, leaving a ¾-inch-thick shell.
- • Coat the inside of the skins with cooking spray and sprinkle them with ¼ teaspoon salt, ¼ teaspoon pepper, and half of the paprika.
- • Roast the shells cut-side up until brown and crispy.
- • Heat the broiler.
- • Meanwhile, coarsely mash potato flesh.
- • Stir in half of the sour cream and half of the cheese and season to taste.
- • Divide the potato mixture between the potato “bowls.”
- • Top each with a generous spoonful of salsa and then the remaining cheese.
- • Sprinkle with the remaining paprika and broil until cheese is golden and bubbling, 1-2 minutes.
- • Serve the potatoes with the remaining sour cream and salsa.
