This post is sponsored by Rojo’s. All opinions are my own.
The BEST baked potatoes, plus a unique topping that will give your taste buds a zing. Tex-Mex Enchilada Baked Potatoes! #cantinadips
Dips are a staple at my house. Perfect for movie nights, game days, or afternoon snacks. I always have some on hand.
Tortilla chips are of course a classic for dipping, but I also like to chop up celery, enjoy them with baby carrots, or even mini sweet peppers.
What if I told you that dips also make super yummy toppings for a baked potato?
How to Make the Best Baked Potato
Baked potatoes are on the menu at my house pretty often. Everyone likes them and they are easy to personalize with your favorite toppings. While I’ve made them many ways, I’ve finally discovered the best way.
Start by washing your potatoes. (I’m using fairly average sized russet potatoes.)
Then place them on a baking sheet. (I like to line my baking sheet with aluminum foil for easier cleanup!)
Brush the potatoes with oil (vegetable oil is fine) and sprinkle them with salt and pepper. Place the baking sheet with the potatoes on top in a 400 degree oven.
Bake the potatoes for an hour, turning them every 15 minutes.
That’s right, no wrapping the potatoes in foil. When you wrap the potatoes you aren’t really baking them, you’re steaming them. While it’s a handy way to cook them while you’re camping, if you’re at home with an oven, these baked potatoes taste much better!
Cooking the potatoes this way cooks makes them soft but not mushy and gives the outside a great flavor!
Now that the potatoes are baked they’re ready for toppings. I’m making Tex-Mex Enchilada Baked Potatoes!
Tex-Mex Enchilada Baked Potato
Tex-Mex Enchilada Baked Potato Ingredients
- Sour cream
- Shredded cheese
- Shredded chicken
- Rojo’s Cantina Dips – Chicken Enchilada Verde Dip
A simple and yummy weeknight dinner recipe. Have some fun with your toppings with these Tex-Mex baked potatoes!