John Paul Urizar/

Serves 4
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We know how appetising scooping into a piping hot potato can be, especially if it comes out soft, powdery and stringy with cheese and tomato salsa. All you need to do is prep these Mexican-style baked potatoes up for the oven, and you’ll get your diner-worthy potatoes ready for dinner!


  • 4 large brushed Sebago or Dutch cream potatoes
  • 2 tsps smoked paprika
  • 1 cup (240 g) sour cream
  • 1 cup (125 g) grated tasty cheese
  • 300 g jar tomato salsa

Preheat oven to 220 C (200 C fan-forced). Line an oven tray with baking paper.


Scrub potatoes well. Cut the potatoes in half lengthways; place on tray. Drizzle with a little olive oil. Bake for 40 mins, or until potato is soft enough to scoop. Scopp the flesh out of the potatoes, leaving a 2cm-thick shell; reserve the scooped-out flesh. Drizzle the skins with a little more oil; sprinkle with salt, pepper and half the paprika. Roast, cut-side up, until brown and crispy on the cut surface.


Meanwhile, coarsely mash the potato flesh in a medium bowl. Stir in half the sour cream and half of the cheese. Season to taste.


Change the oven to the grill setting. Divide the potato mixture between the potato “bowls”. Top each with a generous spoonful of salsa then remaining cheese. Sprinkle with remaining paprika. Grill for 1 to 2 mins, or until the cheese is golden and bubbling.


Serve potatoes with remaining sour cream and salsa, if you like.

Serve with cherry tomatoes and coriander leaves, or sliced shallots and avocado.

Photo: John Paul Urizar/

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