Mexican jacket potatoes

Mexican jacket potatoes are made in the oven, but can easily be prepared on the barbecue. Filled with peppers, cheese and more. Mmm!

1 hours 5 minutes 4 people Main course
Mexican jacket potatoes


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  • 4 large potatoes
  • olive oil
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1 small can of sweet corn
  • 2 garlic cloves
  • creme fraîche for serving
  • teaspoon (coarse) chili
  • 1 lime for serving
  • pepper and salt to taste
  • large handful of grated cheese
  • fresh cilantro or flat leaf parsley
Mexican jacket potatoes ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • oven
  • oven tray
  • paper kitchen towel
  • medium-sized skillet


1 hours 5 minutes 4 people Main course

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Preparation -- 45 minutes

PRE-HEAT the oven to 200 degrees celsius or 390 degrees Fahrenheit. RINSE the potatoes and pat them dry using paper kitchen towels. COAT the potatoes with olive oil and place them on the oven tray.

BAKE the potatoes in the oven for about 45 minutes, the exact time depends on the size of the potatoes. You can easily check if they're fully cooked with a fork.

Meanwhile remove the seeds of the peppers and chop them into small cubes. PEEL the garlic cloves and finely chop them. DIVIDE the lime into wedges and finely chop the cilantro and set aside. 

Mexican jacket potatoes
Mexican jacket potatoes

Finishing the Mexican jacket potatoes -- 20 minutes

HEAT some olive oil in a skillet and cook the chopped peppers for a few minutes. ADD the garlic and cook some more. Then also ADD the corn and a small handful of grated cheese and combine well.

SEASON with pepper and salt and add chopped cilantro. SLICE the cooked potatoes almost fully in halves and DIVIDE the filling over the potatoes.

DIVIDE some more grated cheese on top and place in the oven for another 10 minutes, or until the cheese is beautifully melted. DIVIDE a spoonful of creme fraîche and finish it off with a little bit of coarse chili, cilantro and lime wedges. Enjoy!

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