Mexican Crema Twice Baked Potatoes

Add some spice to your Thanksgiving with this Mexican twist on twice baked potatoes.


  • 6 russet potatoes
  • olive oil
  • 1/3 cup cooked bacon crumbles
  • 3/4 cup Mexican crema
  • 2/3 cup half and hlaf
  • 1/4 cup unsalted butter
  • 1 bunch scallions, finely chopped
  • kosher salt and cracked pepper


  1. Preheat oven to 400 degrees F.
  2. Scrub the potatoes and pat dry. Coat them evenly with olive oil and place on a baking sheet. Bake 1 hour or until skins are crisp and potato is fork tender. Allow to cool slightly before handling.
  3. Halve potatoes lengthwise. Scoop out flesh into a bowl, leaving approximately 1/4 inch of flesh lining in each potato skin.
  4. Place hallowed out skins on baking sheet and bake 8-10 minutes.
  5. Meanwhile, combine mashed potato flesh with bacon, Mexican crema, half and half, butter, and most of the scallions. Season with salt and pepper.
  6. Fill each skin with potato mixture and return to baking sheet.
  7. Bake 3-5 more minutes, then garnish with remaining scallions and serve.

Photos by Stancy Higley of Half Orange Photography.

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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