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Huevos Rancheros Twice-Baked Potatoes

Name: Huevos Rancheros Twice-Baked Potatoes
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 8 potato halves
Cuisine: American
Ingredients: 4 large russet potatoes (about 3 pounds); 2 tablespoons olive oil; 6 ounces shredded Mexican blend cheese; 4 ounces cotija cheese, crumbled; 1 cup sour cream; Â¼ cup half-and-half; 1 teaspoon chili powder; 1 teaspoon salt; Â½ teaspoon black pepper; Â¼ teaspoon cayenneÂ; 1-2 tablespoons butter; 4 eggs; Salsa; 1 jalapeno, diced, divided (optional); Fresh cilantro, chopped; 1 avocado, sliced; Extra cotija cheese, crumbled; Lime wedges

Huevos Rancheros Twice-Baked Potatoes spice up a traditional favorite with south-of-the-border flavor. Served as a breakfast or brunch, this hearty dish will keep you fueled all day.

Jessi Heggan

Print Recipe

Makes: 8 potato halves
Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 10 minutes
Recipe Created By: Nick Castro
Featured In: Tennessee Home & Farm

Ingredients

4 large russet potatoes (about 3 pounds)
2 tablespoons olive oil
6 ounces shredded Mexican blend cheese
4 ounces cotija cheese, crumbled
1 cup sour cream
¼ cup half-and-half
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne
1-2 tablespoons butter
4 eggs

For serving:

Salsa
1 jalapeno, diced, divided (optional)
Fresh cilantro, chopped
1 avocado, sliced
Extra cotija cheese, crumbled
Lime wedges

Instructions

Preheat oven to 425 degrees and line a baking sheet with aluminum foil. Place potatoes in the middle of the baking sheet and drizzle with oil.
Seal the foil to create a package and bake the potatoes inside the foil for 1 hour. Uncover, discard foil and bake an additional 30 minutes. Set potatoes aside to cool.
When cool enough to handle, slice each potato in half and scoop out the middle into a medium bowl. Set the skins aside on the baking sheet.
To the bowl, add the Mexican cheese blend, cotija cheese, sour cream, half-and-half, chili powder, salt, black pepper and cayenne pepper. Use a fork to combine while mashing the potato until smooth. Scoop the filling mixture back into the potato skin halves. Bake for 15 minutes.
While potatoes bake, heat butter in a medium skillet and fry eggs sunny-side-up (or according to preference).
To serve, place two potato halves side-by-side on each plate. Top each set of halves with 1 fried egg, a spoonful of salsa, jalapenos (if using), cilantro, avocado slices, crumbled cotija cheese and a squeeze of fresh lime juice.