Loaded Mexican Baked Potatoes Recipe

If you are craving a dish that’s bursting with vibrant flavors, filling textures, and all the comfort food vibes, this Loaded Mexican Baked Potatoes Recipe is absolutely the way to go. Imagine golden, fluffy baked potatoes stuffed with smoky refried beans, colorful fajita veggies, melted cheddar cheese, and zesty toppings like jalapenos and cilantro. Each bite is a perfect balance of creamy, spicy, and savory that feels like a fiesta in your mouth. Whether you’re serving it for a cozy weeknight dinner or impressing friends at a casual gathering, these Mexican style jacket potatoes are guaranteed to become a favorite go-to recipe in your kitchen.

Ingredients You’ll Need

This recipe relies on simple, wholesome ingredients that come together to build layers of flavor and texture. Each ingredient plays its part, from the hearty potatoes that form the base, to the smoky spices and fresh veggies that bring the dish to life. Gather these essentials to make your Loaded Mexican Baked Potatoes Recipe both vibrant and satisfying.

• 3 Large Gold or Russet Potatoes: The perfect sturdy vessel for holding all your delicious fillings.
• 1 Tablespoon Olive Oil: Used to roast the potatoes for a crisp skin and to sauté veggies and beans for rich flavor.
• 1 Teaspoon Salt: Enhances every element from the spuds to the seasonings.
• 1 16oz Canned Refried Beans (Vegetarian): The creamy, hearty base that adds protein and depth.
• ¼ Cup Onions (finely chopped): Brings natural sweetness and aroma.
• 2 Teaspoons Minced Garlic: Adds warmth and a savory punch.
• 1 Tablespoon Jalapenos (finely chopped): Injects a gentle heat that wakes up your taste buds.
• 1 Teaspoon Oregano: Provides an herby note typical of Mexican cuisine.
• 2 Teaspoons Taco Seasoning: A blend packed with spices to make flavors pop.
• ¼ Cup Salsa: Offers acidity and freshness to balance richness.
• ½ Cup Cheddar Cheese: Melts beautifully adding gooey, cheesy goodness.
• 1 Cup Hot Water: To loosen the refried beans for perfect spreading.
• 1 Cup Onion (thinly sliced): Used again for the fajita veggies to add crunch.
• 1 Cup Shiitake Mushrooms (thinly sliced): Earthy and tender, bringing umami flair.
• 1 Cup Bell Peppers (red, yellow, green, thinly sliced): Colorful sweetness and vibrant texture.
• ½ Cup Frozen Corn: Adds bursts of sweet juiciness.
• ¼ Cup Butter (melted): For the garlic butter to brush on potatoes and boost flavor.
• 1 Tablespoon Garlic (minced): Infuses the butter with a savory zing.
• Toppings: Sour cream, extra cheddar cheese, salsa, jalapenos, scallion greens, and fresh cilantro for customizable finishing touches.

How to Make Loaded Mexican Baked Potatoes Recipe

Step 1: Roast The Potatoes

Start by scrubbing your potatoes clean and drying them thoroughly. Rub each potato with olive oil and sprinkle with salt to season the skin. Place them directly on the oven rack at 400°F (200°C) and roast for about 45 to 60 minutes until the skins are crisp and the insides are tender when pierced with a fork. These perfectly roasted potatoes are the foundation for your Loaded Mexican Baked Potatoes Recipe, so don’t rush this step!

Step 2: Make The Refried Beans

While the potatoes roast, heat olive oil in a skillet and gently sauté finely chopped onions, garlic, and jalapenos until fragrant and translucent. Add the vegetarian refried beans, oregano, taco seasoning, and salsa. Pour in the hot water to loosen the mixture and stir in half a cup of cheddar cheese until melted and smooth. Adjust salt as needed. This creamy bean filling is packed with Mexican-inspired flavors that will soak beautifully into each potato.

Step 3: Cook The Fajita Veggies

In another pan, warm olive oil and sprinkle in garlic powder, oregano, and a pinch of salt. Toss in thinly sliced onions, shiitake mushrooms, bell peppers, and thawed corn. Sauté on medium-high heat just long enough for the veggies to soften but retain some crunch and color—this step adds freshness and a texture contrast that’s essential for the Loaded Mexican Baked Potatoes Recipe.

Step 4: Prepare Butter Garlic

Melt butter in a small bowl and mix in minced garlic. This garlic butter will be brushed on the potatoes right after roasting, giving them an irresistible richness and extra flavor punch.

Step 5: Assemble The Loaded Potatoes

Carefully cut the roasted potatoes open down the center and fluff the insides with a fork. Spoon a generous amount of the warm refried beans inside, top with the sautéed fajita veggies, and sprinkle with extra cheddar cheese. Pop them back into the oven or under the broiler for a few minutes if you want the cheese to melt and bubble perfectly.

How to Serve Loaded Mexican Baked Potatoes Recipe

Garnishes

Once out of the oven, slather on a dollop of sour cream and scatter fresh jalapenos for a spicy bite. Add chopped scallion greens and a handful of cilantro leaves for that fresh, bright finish that makes this Loaded Mexican Baked Potatoes Recipe so enticing. These garnishes bring the whole dish to life with vibrant color and layers of flavor.

Side Dishes

Serve these potatoes alongside a crisp green salad or simple Mexican rice to round out your meal. A side of guacamole or a bowl of tortilla chips also pairs beautifully, making your dining experience feel even more festive.

Creative Ways to Present

If you want to get creative, transform these potatoes into a loaded potato bar where guests can choose from various toppings. You could also slice them into halves or thick wedges for finger-friendly bites at casual parties. Adding a drizzle of hot sauce or a squeeze of lime juice can elevate the experience with a zing.

Make Ahead and Storage

Storing Leftovers

Leftover Loaded Mexican Baked Potatoes can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to separate the toppings from the potatoes if possible to avoid sogginess.

Freezing

While you can freeze the prepared potatoes, the texture of the baked potato may change slightly after thawing. Freeze them tightly wrapped or in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.

Reheating

To reheat, place the potatoes on a baking sheet and warm them in a 350°F (175°C) oven until heated through and the cheese is melted once again. Avoid microwaving if you want to preserve the potato skin’s crispness.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes will add a natural sweetness that pairs wonderfully with the spicy and savory toppings in the Loaded Mexican Baked Potatoes Recipe. Just adjust roasting time as sweet potatoes can cook slightly faster.

Is it possible to make this recipe vegan?

Yes! Use vegan cheddar cheese and substitute sour cream with a plant-based alternative. Make sure your refried beans do not contain lard or other animal products.

How spicy is this Loaded Mexican Baked Potatoes Recipe?

The heat level can be adjusted by how much jalapeno you add or omit. If you prefer mild, reduce the jalapenos or skip them entirely, or add extra if you like a fiery kick.

Can I prepare parts of the recipe in advance?

You can prepare the refried bean mixture and fajita veggies ahead of time and store them in the fridge for a day or two. Simply assemble and warm everything when ready to serve.

What type of cheese works best for this recipe?

Cheddar cheese is ideal for its meltability and sharp flavor, but you can also experiment with Monterey Jack or a Mexican blend cheese for different taste profiles.

Final Thoughts

This Loaded Mexican Baked Potatoes Recipe is a celebration of bold flavors, simple ingredients, and comforting textures. It’s the kind of dish that makes you excited to eat and share with family or friends. So grab those potatoes and get ready to make something truly delicious that will no doubt become a cherished recipe in your meal rotation!

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