These Mexican-style loaded potatoes are perfect for dinner when you want something different but still packed full of flavour. These slow roasted potatoes are super fluffy on the inside and then topped with a black bean and pork filling, dairy free cheese and finished with dairy free sour cream and pickled jalapenos. They are so good!
One of my ultimate comfort foods that I am having a moment with is jacket potatoes. Slow roasted whole in their skins and then loaded with all your favourite toppings – they are just so good! If you agree, then you also should try these buffalo chicken stuffed sweet potatoes.
This recipe was initially a camping recipe as it was a combination of my go to camp foods of taco bowls and fire roasted potatoes. The result was so good that I knew I wanted a version made at home using the oven.
The potatoes do take while to cook but it’s completely hands off as you let the oven do the work. Then it’s just a matter of making a quick mince filling and deciding what toppings you’re going to do because let’s face it, the toppings are where you can really have fun.
This is a really flexible recipe, and really serves a guide rather than being strict. Feel free to play around with the ingredients based on what you like. Honestly you can’t really go wrong with loaded jacket potatoes, especially when you combine them with Mexican flavours.
Key Ingredients
For our loaded potatoes there are a couple of parts. We of course have our oven roasted potatoes, the filling and then the toppings.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Potatoes – You want to use quite large potatoes as we are working with one per serve. However you can do this with smaller potatoes as well if needed. I buy the white potatoes from the supermarket to keep preparation easy as we want to keep the skin on for this recipe.
- Pork mince – I like to use a lean pork mince for this recipe to keep it quite healthy however you can use beef mince or turkey mince depending on your preference.
- Black beans – Bulking out the filling. You can also substitute with red kidney beans if you prefer.
- Enchilada sauce – you can use a store bought sauce or make your own using my enchilada sauce recipe.
- Dairy free cheddar cheese – I like the Made With Plant’s brand one which is available at Woolworths as it’s got a really strong cheesy flavour and will melt in the oven (it does take a little longer than regular cheese however).
- Toppings – Use anything you like here, but I’ve kept it simple with dairy free sour cream, pickled jalapenos and a little fresh coriander. Smashed avocado also works really well!
Step-By-Step Instructions
To make these Mexican-style loaded baked potatoes you don’t need anything fancy, just the oven and a frying pan.
The first step is to prep the potatoes and get them in the oven as they will take a while. Preheat the oven and line a baking tray with baking paper. Prick the outside of each potato with a fork and rub with olive oil.
This step is to ensure that the steam can release through the skin of the potato while cooking and prevent them (apparently) from exploding in the oven. Season the potatoes with salt and pepper and place the tray in the oven to bake for 60-70 minutes.
The cooking time will depend on the size of your potatoes. You’ll know they are done when you can insert a fork or skewer into the centre easily. I don’t worry about turning the potatoes while cooking but you can if you want.
While the potatoes are cooking you can make the filling. In a large frying pan over medium heat, heat the olive oil and add in the onions. Cook the onions until they have softened and are starting to brown. Add in the pork mince and break it apart with a wooden spoon. Continue to cook until the mince has browned.
Add in the black beans, enchilada sauce and chilli flakes if using and allow the mixture to simmer for about 10 minutes until thick.
Once the potatoes have finished cooking it’s time to assemble! Slice the potatoes down the middle but not all the way through (I usually do a cross in the top) and top with the dairy free cheese. Place them back into the oven (switch to grill if your oven has that function) until the cheese has melted.
Top the potatoes with the mince mixture and then finish with your desired toppings such as sour cream, pickled jalapenos and coriander.
Recipe FAQs
I recommend only assembling what you’ll eat and then you can store the leftover roasted potatoes in one container and the mince in another.
I like to reheat the potatoes in the air fryer because it’s quicker but you can do so in the oven. Reheat the mince filling in the microwave or in a pan on the stove, and then assemble as usual.
Yes you can. You can either swap the pork mince for a plant-based mince or you can use an additional can of beans – either a second can of black beans or use red kidney beans.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More Mexican-style recipes:
Crispy Black Bean Tacos
Rice Cooker Mexican Rice
Slow Cooker Vegan Chilli
Pulled Beef Burrito Bowl
Mexican-Style Loaded Potatoes
Equipment
Ingredients
- 6-8 large potatoes washed and cleaned
- 1-2 tablespoons olive oil
- Salt and pepper
For the filling:
- 1 tablespoon olive oil
- 1 brown onion finely diced
- 400 grams lean pork mince
- 1 x 400 gram can black beans drained and rinsed
- 1 ½ cups
enchilada sauce - ½ teaspoon red chilli flakes optional
Toppings:
- ⅔ cup dairy free cheddar cheese
- ⅓ cup dairy free sour cream
- Pickled jalapenos
- coriander/cilantro optional to garnish
Instructions
- Preheat the oven to 200°C/400°F and line a baking tray with baking paper. Prick the outside of each potato with a fork and rub with olive oil and place evenly spaced on the baking tray. Season with salt and pepper.
- Place the potatoes in the oven and bake for 60-70 minutes (depending on the size of your potatoes) until soft.
- While the potatoes are cooking, make the filling. In a large frying pan over medium heat, heat the olive oil and add in the onions. Cook the onions until softened and starting to brown. Add in the pork mince and break it apart with a wooden spoon. Continue to cook until the mince has browned.
- Add in the black beans, enchilada sauce and chilli flakes if using and allow the mixture to simmer for about 10 minutes until thick.
- Once the potatoes have cooked through, slice them down the middle and top with dairy free cheese. Place them back into the oven (switch to grill if your oven has that function) until the cheese has melted.
- Top the potatoes with the mince mixture and then finish with your desired toppings such as sour cream, pickled jalapenos and coriander.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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