Loaded Mexican Spuds


4 - 4 serving

Total Time

Prep Time

Cook Time


  • 4 large Russet potatoes
  • 2 tsp. smoked paprika
  • 1 c. sour cream
  • 1 c. grated cheese
  • 10 fl oz. tomato salsa


Preheat the oven to 450 degrees Fahrenheit. Line an oven tray with baking paper.

Scrub potatoes well. Cut the potatoes in half lengthways; place on tray. Drizzle with a little olive oil. Bake for 40 minutes or until potato is soft enough to scoop. Scoop the flesh out of the potatoes, leaving a 3/4-inch-thick shell; reserve the scooped-out flesh. Drizzle the skins with a little more oil; sprinkle with salt, pepper, and half the paprika. Roast cut-side up, until brown and crispy on the cut surface. 

Meanwhile, coarsely mash the potato flesh in a medium bowl. Stir in half the sour cream and half of the cheese. Season to taste. 

Change the oven to the grill setting. Divide the potato mixture between the potato "bowls." Top each with a generous spoonful of salsa then remaining cheese. Sprinkle with remaining paprika. Grill for one to two minutes or until the cheese is golden and bubbling. 

Serve potatoes with remaining sour cream and salsa, if you like. 

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