Simple Mexican Stuffed Baked Potatoes

Mexican Stuffed Baked Potato

Let’s wipe out time. Watches, they can stay. I like how they look on the wrists of both men and women. But time, that can go away. If time went away, so would 99% of my stress, and probably yours too.

Deadlines. And bedtimes. And meal times. And making time. If there’s one thing consistent in my life, it’s running out of time. If that whole concept could just be gone, then we’d all be breathing a whole lot easier. Is anyone listening to me? Does anyone have time to read this? Does anyone have time to find me a solution?

In the meantime, I’ve been fitting in a lot of simple meals like this. Who says you need bunches of minutes to make something delicious?

It’s hard to get tired of Mexican. I know people that consume tacos as least 3-4 times a week. While this is a little much for me, I can endorse the fact that the combination of avocado, salsa, and cilantro is one that rarely ever gets boring.

Wraps, I will often eat as many as four days per week. From hummus to breakfast to tacos, tortillas are the easiest way to bundle up ingredients into a delicious, portable package. However, I don’t always want to be eating them for breakfast, lunch and dinner, which is how this baked potato idea was put into action.

Wanting to avoid duplication from a prior lunch, I created a taco in potato form. It’s one of the simplest meals you can make. I leave the ingredient amounts up to you so the meal can be tailored to your own personal preferences. For me, that means heavy on the avocado.  I’d love to hear your potato toppings suggestions too.

Simple Mexican Stuffed Baked Potatoes

  • -Baked potato
  • -Greek yogurt
  • -Sour cream
  • -Salsa
  • -Avocado
  • -Cumin
  • -Coriander
  • -Black beans
  • -Garlic salt and pepper
  • -Cilantro, optional

Scoop insides of a cooked baked potato, leaving 1/4-inch or so left sticking to the skin. Mash the scooped potato with equal parts yogurt and sour cream, adding enough until mixture is creamy. Stir in a dash of cumin and coriander, and season with garlic salt and pepper.

Stuff potato mixture back into the halves. Top with black beans, salsa, and avocado sprinkled with salt. Add cilantro, if desired. Serve.

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  • Reply
    February 21, 2013 at 5:51 am

    Reblogged this on kattyjames and commented:
    One of My Fav yummmmmmyyyyyyy

  • Reply
    February 21, 2013 at 7:17 am

    I love Mexican food – why have I never thought of Mexican baked potatoes before?! Must try this 🙂

    • Reply
      Grace Dickinson
      February 21, 2013 at 10:32 am

      It’s such a simple, wonderful combination. I love Mexican food too!

  • Reply
    February 22, 2013 at 8:46 pm

    Hi Grace, we live on Mexico’s West coast. I have used left over black bean, corn and poblano pepper salad because it has all the other things in it like red onion, garlic, and cilantro, as well as a little of the balsamic vinegar dressing I use on the salad itself. Everyone loves these Potato Meals, they are light, but filling and a refreshing change from the norm.
    I have also used left over cold slaw,which has along with the cabbage, carrot, onion, garlic, raisins and caraway It has a nice crunch, a touch of sweetness from the carrot and raisins, but a little sour cream or wasabi mayo lights it up. Enjoy!

    • Reply
      Grace Dickinson
      February 25, 2013 at 9:56 am

      That sounds wonderful! I love the idea of the wasabi mayo.

  • Reply
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