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Elote-Style Twice-Baked Potatoes

elote-style twice-baked potatoes - featured image
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These irresistible twice-baked potatoes are stuffed with creamy, smoky, corn-studded filling inspired by Mexican street corn (elote), then broiled until golden and bubbling. Perfect for taco night, cookouts, or cozy dinners, they deliver bold flavor and comfort in every bite.

Ingredients

Scale
  • 4 large russet potatoes (about 8 oz each, scrubbed clean)
  • Olive oil (for rubbing skins)
  • Kosher salt (for seasoning potato skins)
  • 1 cup cooked corn kernels (fresh, frozen, or canned; fire-roasted preferred)
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream (or Mexican crema)
  • 1/2 cup cotija cheese, crumbled (or feta/parmesan)
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons lime juice (fresh)
  • 1 teaspoon chili powder (or Tajín seasoning)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt & black pepper, to taste
  • Extra cotija cheese (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Thinly sliced green onions (for garnish)
  • Additional chili powder or Tajín (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Preheat oven to 400°F (200°C). Scrub and dry potatoes. Rub each with olive oil and sprinkle with kosher salt. Place on a rack or baking sheet and bake for 50–60 minutes until skins are crispy and flesh is easily pierced.
  2. While potatoes bake, prep corn kernels. If using frozen, thaw and drain. For extra flavor, sauté in a dry skillet over medium-high heat until slightly charred, about 2–3 minutes.
  3. Let potatoes cool enough to handle (about 10 minutes). Slice each lengthwise and gently scoop out flesh, leaving a 1/4-inch border. Place scooped flesh in a large mixing bowl.
  4. Add corn, mayonnaise, sour cream, cotija cheese, melted butter, lime juice, chili powder, smoked paprika, garlic powder, and salt & pepper to the bowl. Mash together until creamy but still a little chunky.
  5. Spoon filling back into potato shells, mounding generously. Arrange on baking sheet. Sprinkle tops with extra cotija and a dash of chili powder.
  6. Bake at 400°F (200°C) for 15–20 minutes, until tops are golden and filling is heated through. For bubbly, browned tops, broil for 2–3 minutes at the end.
  7. Remove potatoes, let cool 5 minutes. Garnish with fresh cilantro, green onions, and lime wedges. Serve warm.

Notes

For extra flavor, char the corn before mixing. Leave a sturdy border when scooping potatoes to prevent skins from collapsing. Use warm potato flesh for a creamy filling. Add diced jalapeño for heat or swap Greek yogurt for sour cream to lighten. Make ahead by baking and stuffing potatoes, then refrigerate and bake again before serving.

Nutrition

Keywords: elote, twice-baked potatoes, Mexican street corn, comfort food, party recipe, vegetarian, gluten-free, easy potato recipe

Find it online: https://tessierecipes.com/elote-style-twice-baked-potatoes-easy-recipe-for-perfect-mexican-flavor/