Mexican Overloaded Double-Baked Potatoes

Method7 steps · about 1 hr 20 min

1. 1

   Step 1: Heat the oven to 400°F / 205°C. Wash and scrub the potatoes, then dry them.

   Uses Water for washing and scrubbing potatoes, as needed; drained

2. 2

   Step 2: Prick each potato all around with a fork about 6–8 times. Rub them with all the measured olive oil (2 tsp), season the skins with a little extra salt and put them on a baking sheet. Bake for about 1 hour, until tender inside and crisp outside.

   Bake the whole potatoes · 60 minUses 2 large russet potatoes, washed and scrubbed · 2 tsp olive oil for potato skins · Extra kosher salt for seasoning potato skins, as needed

3. 3

   Step 3: While the potatoes bake, cook all the chopped bacon in a medium skillet over medium heat until fully cooked, crisp and lightly browned. Lift the pieces onto a paper-towel-lined plate and keep them for the final topping; leave the rendered fat behind.

   Uses 5 thick bacon slices, coarsely chopped

4. 4

   Step 4: Mix all the crema with all 3 tablespoons adobo sauce and the two minced chipotle chiles, if using. Keep this chipotle crema for layering in the potatoes.

   Uses ¾ cup Mexican crema · 3 tbsp sauce from chipotles in adobo · 2 chipotle chiles in adobo, minced, optional

5. 5

   Step 5: Remove the tender potatoes from the oven. Slit each lengthwise and gently push its ends towards the centre to open it. Scoop a couple of spoonfuls of cooked flesh from each into a bowl, leaving the skins and remaining flesh intact. Mix the scooped flesh with the measured half-teaspoon salt (½ tsp), keeping the two opened potatoes separate.

   Uses Both fully baked potatoes · ½ tsp kosher salt for the scooped potato flesh

6. 6

   Step 6: Raise the oven to 500°F / 260°C. In each opened potato, layer a spoonful of chipotle crema, a spoonful of grated Oaxaca cheese and a spoonful of the seasoned scooped flesh. Repeat those layers, finishing with a little crema and cheese. Use portions that fit without spilling; keep any remaining crema separately.

   Uses Both opened potatoes with their remaining flesh · The seasoned spoonfuls of scooped flesh · Spoonfuls of chipotle crema for layers and the top · Grated Oaxaca cheese for the layers and top, from the measured half-cup supply

7. 7

   Step 7: Once the oven reaches 500°F / 260°C, return the stuffed potatoes on their baking sheet for about 5 minutes, until the cheese is completely melted and beginning to crisp. Remove them, sprinkle all the crisp bacon pieces over the two potatoes and serve immediately.

   Finish baking the stuffed potatoes · 5 minUses Both stuffed potatoes · All the cooked bacon pieces, lifted from their rendered fat