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Mexican style stuffed potatoes
Photo credit: Dana Dorobantu

Mexican style stuffed potatoes

Mexican style stuffed potatoes
Photo credit: Dana Dorobantu
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I think I might’ve just created the ultimate best oven baked potato recipe ever. What’s more, you can purchase your potatoes pre-wrapped at the grocery store which cuts down on prep time and then you can also be certain of the variety purchased for an optimal result.

  • Serves4
  • Prep time30 mins
  • Cook time1 hour 20 mins
  • Timeout1 hour
  • FreezingFreezes well


  • 1 tablespoon of Canola oil
  • 1/2 cup of corn
  • 1/2 cup of black beans, rinsed and strained
  • 1 garlic cloves, chopped
  • 1 cup of Swiss cheese, grated
  • 2 shallots, minced
  • 1 teaspoon of smoked sweet paprika
  • Salt & pepper, as preferred
  • 1/4 cup of sour cream
  • 2 tablespoons of fresh chives, minced
  • 4 of prosciutto chips (see note)


  1. Preheat the barbecue or oven to 400°F, and place the rack at the centre of it.
  2. Add the potatoes to a baking sheet then cook for 60 minutes or until you can poke a knife smoothly into it.
  3. Slice the potatoes in half, length-wise, then remove the skin and set aside.
  4. Heat the canola oil over medium-high heat in a non-stick pan then add the corn, black beans and garlic to roast for 5 minutes. Add to the bowl with the potatoes then add the swiss cheese, shallots and paprika. Season, stir then stuff the skins with this mix.
  5. Cook on the barbecue or in the oven for 10 to 15 minutes to melt the cheese.
  6. Serve with sour cream, chives and proscuitto chips pieces.

Tips & tricks

Making of the proscuitto chips

Lay your proscuitto slices onto a paper towel in a plate, then cook in the microwave for 2 minutes.

Cannot be frozen. Keeps for 3 days in the refrigerator.



Recipe published on August 19, 2018