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Fiesta Potatoes
Fiesta Potatoes

Fiesta Potatoes

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Cook Minutes 1 Hr 45 Min
Prep : 15 Min Cook: 1 Hr 30 Min
Enjoy these delicious twice-baked potatoes with a touch of the Southwest.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 large baking potatoes (2 lb./900 g)
1 cup Renée's Ranch Dip
1 Tbsp. finely chopped pickled jalapeño peppers
1 tsp. each chili powder and ground cumin
1 cup Cracker Barrel Shredded Old Cheddar Cheese, divided
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Step 1
Heat oven to 425°F.
Step 2
Pierce potatoes in several places with fork or sharp knife. Bake 50 min. to 1 hour or until tender. Cool 15 min.
Step 3
Cut potatoes lengthwise in half; scoop out centres into large bowl, leaving 1/8-inch-thick shells.
Step 4
Beat potatoes with mixer 1 min. Reserve 1/2 cup cheese. Add remaining cheese and all remaining ingredients to potatoes in bowl; beat until fluffy. Spoon into potato shells.
Step 5
Place on parchment-covered baking sheet; top with reserved cheese.
Step 6
Bake 10 to 15 min. or until potatoes are heated through and cheese is melted.
Kraft Kitchen Tips!
Special Extra
Garnish evenly with 1 Tbsp. chopped fresh chives, parsley or cilantro before serving.
Prepare using Cracker Barrel Shredded Tex Mex Cheese, Finely Shredded 3 Cheese Mexicana Cheese, Shredded Habanero Heat Cheese or Shredded Double Cheddar Cheese.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 3.5 g
18 %
Cholesterol 25 mg
Sodium 320 mg
13 %
Carbohydrate 27 g
Fibre 3 g
Sugars 2 g
Protein 6 g
Vitamin A
8 %
Vitamin C
20 %
10 %
10 %
8 servings, 1/2 stuffed potato each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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