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Mexican Baked Potato

Mexican Baked Potato

To me, eating loaded baked potatoes for dinner are like a comforting hug from my mom. Now you all know that she didn’t – doesn’t – and probably never will cook, but I have fond childhood memories of her taking us to the local diner for dinner and ordering up those yummy loaded potato skins. 

I really miss ’em. So I created my own recipe, which, incidentally, has gotta be light years healthier than the stuff I ate as a kid. I call it Mexican Baked Potatoes. 

You just load on sour cream (or lite sour cream), chunky salsa, some fresh cilantro, chopped (or mix a cube of the frozen cilantro into your sour cream) and top it off with a great Mexican blend of shredded cheddar (or other cheese). If you want nice melty cheese, throw it in a broiler for a minute or two until it oozes. If you want more of a potato skin style recipe (that's not fried) try this one, Zippy Potato Skins.


  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 6 russet potatoes, washed
  • 6 tablespoon olive oil
  • 3 teaspoons kosher salt
  • 3 teaspoons freshly ground black pepper
  • 1 ½ cup shredded Mexican blend of cheddar cheese
  • 12 tablespoon sour cream
  • 6 tablespoons Sabra Chunky Pico De Gallo Salsa
  • 6 tablespoons chopped fresh cilantro


1. Preheat oven to 400° F.  Lightly spray a baking sheet with cooking spray.

2. In a bowl toss potatoes with oil, salt, and pepper until completely coated. Place on prepared baking sheet and bake until fork tender, about 60 minutes.

3. Make a small slit lengthwise, about 1-inch deep in each potato, being careful not to cut all the way through . Pinch and press the sides to open the potatoes in the center. Divide the cheese, sour cream and salsa evenly among the potatoes. Garnish with chopped cilantro.