Simply Sophisticated Cooking | Southwestern Twice-Baked PotatoesThe holiday season is always busy with parties, get-togethers, celebrating and just getting ready, no matter which version of the holiday you celebrate. So I thought that I would share not only a fast and easy recipe but one that is cost effective as well. It also has the advantage of being easily sized to the amount of people you have around at the moment, making it a perfect recipe for the holidays.

Simply Sophisticated Cooking | Southwestern Twice-Baked PotatoesTwice baked potatoes are easy to make and you can make a completely balanced meal out of them by adding more than just butter, cheese and sour cream to them. Potatoes have received such a bad rap of the years as being unhealthy when in fact it’s what you add to them or how you cook them that actually makes them bad for you, not the potato itself. There are in fact loaded with vitamins and minerals and plenty of healthy fiber if you leave the skins on. Today I’m sharing my Southwestern version of twice baked with you but don’t be afraid to go outside the box and use your own favorite flavors. In fact, I often make up mine using the leftovers in the fridge, which was part of the inspiration for this particular recipe.

Simply Sophisticated Cooking | Southwestern Twice-Baked PotatoesDon’t microwave your potatoes! Microwaving does not dry them out enough to make the potato fluffy and yummy. Instead, it just makes a gummy mess! And making real baked potatoes only takes about an hour in the oven with little to no fuss. You just wash them, coat in a little olive oil and sea salt if you like, or just toss them in plain to a 350° F oven. Set the timer for 60 minutes and walk away (unless of course, you are using small potatoes, then adjust the time accordingly). I make up a batch of them about once a week because I can then use them for twice baked or hashes or just a normal baked potato.

Simply Sophisticated Cooking | Southwestern Twice-Baked PotatoesRussets or Idaho potatoes make the best-baked potatoes especially for twice baked potatoes but you can also bake up the other varieties as well. You’ll just get different texture profiles and sometimes a surprise about how they handle when you use the others, it just all depends on the variety of potato used, so don’t be afraid to experiment. I like to use ones that are around 6 to 8 ounces because they are the perfect serving size instead of using the giant ones. By using smaller ones, portion control is so much easier.

Simply Sophisticated Cooking | Southwestern Twice-Baked PotatoesAlso when you make up twice bakes, the more stuff you add will also mean that you have leftover potato mix at the end. Use it in potato cakes, casseroles, pergories or just eat it. Whatever you do, DON’T throw it away! No need to waste the yummy filling you just made. Also don’t be afraid to make extra potatoes for a quick meal later because these guys warm back up nicely. Have fun with your twice baked potatoes and use them to create fast, easy and yummy meals for you and your family all year-long.

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Southwestern Twice-Baked Potatoes Yum
Add the Mexican flavors of chilies, black beans and corn, topped with cheese to your twice-baked potatoes, russet or sweet potatoes.
Simply Sophisticated Cooking | Southwestern Twice-Baked Potatoes
Prep Time 15 minutes
Cook Time 1 hour
6 potatoes
Prep Time 15 minutes
Cook Time 1 hour
6 potatoes
Simply Sophisticated Cooking | Southwestern Twice-Baked Potatoes
  1. Preheat oven to 350 degree F.
  2. Wash potatoes and bake for 45 minutes to an hour or until a fork or toothpick tests soft all the way through
  3. Remove potatoes from the oven and allow potatoes to cool for a bit before slicing about 1/2" of potato and skin off the potato lengthwise.
  4. Using a spoon, carefully scoop the inside of the potato into a bowl, leaving at thin layer of potato against the skin. Be careful not to punch through the skin. Set the potato shells aside.
  5. Heat olive oil in a large skillet over medium-high heat. Add leeks and cook until soft. Add the green chilies, tomatoes, black beans and corn and cook for about 5 minutes or until corn is cooked.
  6. Mash the potato insides. Then add the chilies, black bean and corn mix to the potatoes along with the rest of the ingredients, except the corn. Mix and add enough milk to form a creamy mixture.
  7. Turn the oven on broil to heat while you fill your potato shells.
  8. Fill the potato shells is slightly above the top. Don't overfill too muc because filling will run out when you bake for the second time.
  9. Top the potatoes with cheese and place the potatoes on a large baking sheet.
  10. Put the potatoes on the middle rack of the oven and broil until top is bubbly and brown.
  11. Remove and serve topped with your choice of toppings such as cilantro, chives and scallions and a dollop of yogurt.
Recipe Notes

Potatoes can also be made ahead by filling and storing in the fridge or even freezing until ready to eat.

If cooking from the fridge, top with cheese and broil in the oven until bubbly and golden brown.

If preparing from the freezer, preheat oven to 350 degrees F and cook potatoes until hot all the way through and golden brown and bubbly.

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More Twice Baked Ideas:

Buffalo Twice Baked Potatoes from the Seaside Baker

Twice Baked Potatoes with Broccoli and Cheese from the Picky Eater

Twice Baked Sweet Potatoes with Caramelized Onions and Gruyère from the Live-In Kitchen

Twice Baked Sweet Potatoes with Pecan Crumble Topping from Spicy Spoonful

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