I have always loved potatoes in any form, and these baked or jacket potatoes are my favorite. These vegetarian Mexican Baked Potatoes, also known as Mexican-style Jacket potatoes, are delicious. They are a perfect combination of crispy-skinned potatoes and zesty Mexican toppings. You can enjoy these baked potatoes for lunch, dinner, or a festive gathering; trust me, it is a hit!
You might know this style of cooking potatoes with many different names. In the US we call them baked potatoes, while in the UK they call them jacket potatoes. My grandma is from the UK, and she makes an Indian chaat version of these jacket potatoes that I grew up eating.
Mexican cuisine is one of my favorites, so for game day I started making these. And they are always a hit. The toppings can be prepped ahead of time, which makes this recipe so easy to meal prep ahead of time!
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What are Mexican Baked Potatoes?
Imagine the warm crispy-skinned potatoes with a deliciously creamy and zesty filling of refried beans, and fajita veggies. They are then topped with freshly shredded cheddar cheese, sour cream, salsa, and scallions. Uff, if I say they are delicious, it truly is an understatement. It is the comfort of diving into beautiful zesty flavors of Mexican cuisine, with beautifully baked potatoes!
I like to use my refried beans recipe, to add them for topping. And then further layer it with fajita veggies, some cheddar cheese, sour cream and your favorite salsa.
I recommend you to choose any veggies you like to make the fajita veggies. I use onions, mushrooms, bell peppers, and sweet corn!
You may feel this recipe has a lot of components, but it is rather quite easy to assemble it!
Why You'll Love This Recipe?
- Crispy on the outside and has different textures that add delicious depth of flavor to the recipe.
- Vegetarian and gluten-free
- Makes for a great recipe to make for gatherings
- Use healthier alternatives like sweet potatoes to make this recipe
- Loaded with wholesome ingredients
- Easily customizable, so swap ingredients as per your liking
- Ultimate comfort food'
Ingredients To Make These Mexican Baked Potatoes
This recipe is a 3 part recipe. Which requires you to roast the potatoes, prepare the filling, and add the filling to the roasted potatoes, along with toppings.
Roast The Potatoes
Potatoes - You can use either russet or gold potatoes. I prefer gold potatoes as they are fluffy and moist in the side after they bake.
Salt - You will need salt to season the potatoes.
Olive Oil - I season the potatoes with olive oil, but you can also use avocado oil.
Prepare the Filling
We will be prepping two different fillings for this recipe. The first one is the refried beans, and the second one is fajita veggies.
For Refried Beans
Olive Oil - We will use olive oil to temper both, refried beans and fajita veggies.
Onions and Jalapenos - I prefer to use white onions. The onions bring beautiful caramelized sweetness to this recipe. Also add, chopped jalapenos to add some spice.
Salt - It brings everything together.
Seasonings - I am using oregano, and Taco Seasoning ( from Trader Joe's) for this recipe.
Salsa - Adding your favorite salsa to the beans adds a delicious smoky, tangy, and umami flavor to the refried beans.
Cheese - Use any cheese as per your preference to add creaminess to the recipe.
Mexican Cheese Mix - A little bit of Mixed Mexican Cheese goes in there too because the more cheese the better it gets.
For Fajita Veggies
Oil - Use olive oil or avocado oil to make the fajita veggies.
Seasonings - We will add oregano and garlic powder in the oil for seasoning
Veggies - Use any veggies you like. I add onions, bell peppers, mushrooms and corn to make the fajita veggies.
Canned Refried Beans - I am using canned refried beans to make this recipe quickly. You can also use canned pinto beans too.
Water - To adjust the consistency of the beans.
Make Garlic Butter
Minced Garlic - We will be using freshly minced garlic to make the garlic butter.
Butter - Use butter to make garlic butter to season the potatoes once baked.
Prepare The Toppings
We will be topping the baked potatoes with these toppings.
Garlic Butter - We will apply the garlic butter to roasted potatoes to season them.
Refried Beans - Add a scoop of refried beans to the potatoes.
Fajita Veggies - Layer the potatoes with some fajita veggies.
Cheese - The cheese will be melty and delicious on hot potatoes. I am using cheddar cheese, but you can use any cheese of your choice.
More Toppings - Add sour cream, your favorite salsa, jalapenos, scallion greens, and finely chopped cilantro for toppings.
How to Roast The Potatoes?
Preheat the oven to 400F.
Wash the potatoes thoroughly. Scrub the skin properly.
Brush the oil on the potatoes sprinkle salt and give them a nice rub. This will season the potatoes.
Make a horizontal and vertical slit as shown in the pictures above.
Place them in the oven directly, on the grills, and bake them for 60 minutes.
Once the potatoes are baked, use the knife to create a slight slit to open the potatoes.
Use a fork, to fluff the potatoes.
Step - By - Step Recipe
We have already seen how to roast the potatoes. While the potatoes are roasting, I like to get started on making the fillings for these Mexican-style baked potatoes.
To Make The Refried Beans
Add 1 tablespoon olive oil or any oil of your choice to a frying pan. Add ¼th cup of onions, 1 tablespoon of minced garlic, and 1 tablespoon of jalapenos to the pan. Cook until onions soften.
Next, add 1 teaspoon of dried oregano and 2 teaspoons of taco seasonings. Add salt if the refried beans don't have salt.
To this, we will add 16oz vegetarian canned refried beans, ¼ cup of salsa, and ½ cup of cheddar cheese.
Add about 1 cup of hot water and mix well, to adjust the consistency of the refried beans.
To Make Fajita Veggies
Add 1 Tablespoon oil to a pan. Add julienned onions, 1 teaspoon of dried oregano, and 1 teaspoon of garlic powder. Also, add half a teaspoon of salt.
Let the onions caramelize, stirring it often.
Then add the shitake mushrooms, and let them cook stirring continuously on high flame.
Once the mushrooms soften, add colored bell peppers and corn.
Stir them for a minute, and turn off the stove. Keep them aside.
Make The Garlic Butter
Add a quarter cup of butter in a microwave-safe bowl. Heat it for 30 seconds so until melted.
Add the minced garlic, and mix. Keep it Aside.
Assemble The Mexican Style Baked Potatoes
Once the potatoes are roasted make a horizontal slit where we cut already. This will open up the potato.
Use a fork to fluff the potato next.
Now, add a spoonful of garlic butter to the hot potato.
Next, add in a big spoonful of refried beans. Use a pair of tongs, to add the prepared fajita veggies.
Add a layer of cheese, sour cream, and salsa.
To this add more of your favorite toppings like, jalapenos, scallion greens, and cilantro!
Serving Suggestions
Here are some serving suggestions for your Mexican-style baked potato blog:
Toppings Bar
- Create a DIY toppings bar with options like guacamole, sour cream, salsa, shredded cheese, jalapeños, black beans, and chopped cilantro.
- Include hot sauces of varying spice levels for customization.
Side Dishes
- Pair with Mexican rice or refried beans for a hearty meal.
- Serve alongside a fresh garden salad with a lime-cilantro dressing.
Drinks
- Offer refreshing drinks like agua fresca (e.g., hibiscus or tamarind) or margaritas to complement the bold flavors.
- A Mexican hot chocolate works well for a cozy vibe.
Presentation
- Serve the baked potatoes on colorful plates or with a garnish of lime wedges for a festive look.
- Sprinkle crumbled queso fresco and a drizzle of crema on top for an authentic touch.
Family-Friendly Twist
- Make smaller, kid-friendly versions with mini potatoes or potato skins.
- Offer mild toppings like cheese and corn for picky eaters.
Party Platter
- Arrange the potatoes on a platter with toppings around them for a build-your-own baked potato party.
- Add tortilla chips on the side for scooping up any overflow of toppings.
Fusion Ideas
- Turn leftovers into a burrito or taco filling.
- Add a fried egg on top for a breakfast version.
Variations of Baked Potatoes
Classic Baked Potatoes - Skip the Mexican style if you are short on time. Add classic toppings like sour cream, cheddar cheese, and chives on the top.
Indian Baked Potatoes - I grew up eating this version of Indian Chaat-style baked potatoes at home. Add a layer of chickpeas, chutneys, and sev on the top. Add cheese if you want to enjoy cheesy indulgent chaat.
Make It Healthier - Use yams or sweet potatoes, and add cooked lentils, chickpeas, or protein of your choice and your favorite creamy dressing on the top.
More Recipes From The Blog You Might Like
Mexican Style Baked Potato
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
Roast The Potatoes
- 3 Large Gold or Russet Potatoes
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
Make The Refried Beans
- 1 16oz Canned Refried Beans Vegetarian
- 1 Tablespoon Olive Oil
- ¼ Cup Onions finely chopped
- 2 Teaspoons Minced Garlic
- 1 Tablespoon Jalapenos finely chopped
- 1 Teaspoon Oregano
- 2 Teaspoons Taco Seasoning
- ¼ Cup Salsa
- ½ Cup Cheddar Cheese
- Salt if needed
- 1 Cup Water Make sure the water is hot when you add.
Make Fajita Veggies
- 1 Tablespoon Olive Oil
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Oregano
- 1 Cup Onion Thinly Sliced
- 1 Cup Shitake Mushrooms Thinly Sliced
- 1 Cup Bell Peppers Thinly Sliced (I am using red, yellow and green bell peppers)
- ½ Cup Frozen Corn Add Hot water and let it thaw. This will help the corn cook quickly.
- ½ Teaspoon Salt
For Butter Garlic
- ¼ Cup Butter Melted
- 1 Tablespoon Garlic Minced
Toppings
- Sour Cream
- Cheddar Cheese
- Salsa
- Jalapenos
- Scallion Greens
- Cilantro
Instructions
Roast The Potatoes
- Preheat the oven to 400F.
- Wash the potatoes thoroughly. Scrub the skin properly.
- Brush the oil on the potatoes sprinkle salt and give them a nice rub. This will season the potatoes.
- Make a horizontal and vertical slit as shown in the pictures above.
- Place them in the oven directly, on the grills, and bake them for 60 minutes.
- Once the potatoes are baked, use the knife to create a slight slit to open the potatoes.
- Use a fork, to fluff the potatoes.
Make Refried Beans
- Add 1 tablespoon olive oil or any oil of your choice to a frying pan. Add ¼th cup of onions, 1 tablespoon of minced garlic, and 1 tablespoon of jalapenos to the pan. Cook until onions soften.
- Next, add 1 teaspoon of dried oregano and 2 teaspoons of taco seasonings. Add salt if the refried beans don't have salt.
- To this, we will add 16oz vegetarian canned refried beans, ¼ cup of salsa, and ½ cup of cheddar cheese.
- Add about 1 cup of hot water and mix well, to adjust the consistency of the refried beans.
Make Fajita Veggies
- Add 1 Tablespoon oil to a pan. Add julienned onions, 1 teaspoon of dried oregano, and 1 teaspoon of garlic powder. Also, add half a teaspoon of salt.
- Let the onions caramelize, stirring it often.
- Then add the shitake mushrooms, and let them cook stirring continuously on high flame.
- Once the mushrooms soften, add colored bell peppers and corn.
- Stir them for a minute, and turn off the stove. Keep them aside.
Make Garlic Butter
- Add a quarter cup of butter in a microwave-safe bowl. Heat it for 30 seconds so until melted.
- Add the minced garlic, and mix. Keep it Aside.
Assemble The Mexican Style Baked Potatoes
- Once the potatoes are roasted make a horizontal slit where we cut already. This will open up the potato.
- Use a fork to fluff the potato next.
- Now, add a spoonful of garlic butter to the hot potato.
- Next, add in a big spoonful of refried beans. Use a pair of tongs, to add the prepared fajita veggies.
- Add a layer of cheese, sour cream, and salsa.
- To this add more of your favorite toppings like, jalapenos, scallion greens, and cilantro!
Notes
- Make sure to roast the potatoes properly until the skin of the potatoes is crispy, and fluffy and creamy on the inside.
- Prepare the fillings while the potatoes are roasting.
- You can also make the fillings ahead of time, as a part of your meal prep.
- You can make the same recipe using smaller potatoes for individual portions.
- If you are using big potatoes like I have, 1 potato makes for 2 servings.
- Eat hot, as it tastes the best.
- Use the leftovers to make burritos or quesadillas.
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