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Mexican Street Corn Loaded Baked Potatoes

Mexican Street Corn Loaded Baked Potatoes

Prep Time:
5 mins
Cook Time:
75 mins
Servings:
4

Flavors Used:

Mild Tac-O
Mexi-Ranch Dip Mix

These Mexican Street Corn Loaded Baked Potatoes combine two comfort food favorites into one unforgettable dish. Crispy baked potato shells are stuffed with a creamy mixture of fluffy potato, sweet corn, Monterey Jack, cotija cheese, and Dan-O's Tac-O Seasoning – Mild, then baked until perfectly melty. Finished with fresh cilantro, extra corn, and a tangy Dan-O's Dips Mexi-Ranch crema drizzle, every bite is packed with bold elote-inspired flavor. Whether you're serving them as a hearty side dish at your next cookout, pairing them with grilled meats, or enjoying them as a satisfying meatless meal, these loaded baked potatoes are guaranteed to impress. One bite and you'll be hooked on this cheesy, flavor-packed twist on classic baked potatoes.

Ingredients

  • Dan-O’s Tac-O packet Mild (or Spicy)
  • Dan-O’s Dips Mexi-Ranch
  • 1 can of fire roasted/mexican street corn, drained
  • 4 medium Russet potatoes
  • 1 cup Mexican crema or sour cream
  • 1/2 cup mayonnaise
  • 1 1/2 cups shredded Monterey Jack
  • 3/4 cup crumbled cotija cheese
  • 1/4 cup fresh chopped cilantro plus more for garnish
  • Juice of 1 lime
  • 1 lime, sliced for garnish

Preparation Instructions

  1. Preheat your oven to 425°F. Scrub the potatoes clean, then use a fork to poke holes all over each one. Place them on a wire rack set over a baking sheet and bake for about 1 hour, or until they're fork-tender. Let them cool just enough so you can handle them without doing the hot potato dance.
  2. Slice each potato in half lengthwise and carefully scoop out most of the flesh, leaving a thin layer inside each shell to help them hold their shape. Place the potato shells on a baking sheet, drizzle with the remaining olive oil, and return them to the oven for 10–15 minutes, until they're crispy and lightly golden around the edges.
  3. While the shells crisp up, make the Mexi-Ranch drizzle. In a small bowl, whisk together ½ cup Mexican crema and 1 tablespoon Dan-O's Dips Mexi-Ranch. Add a splash of milk until it's smooth and drizzle-ready, then set it aside.
  4. In a large bowl, mash together the scooped-out potato, mayonnaise, 1 cup Mexican crema, 1 cup shredded Monterey Jack cheese, ½ cup cotija cheese, and 2 tablespoons Dan-O's Tac-O Seasoning Packet – Mild until mostly smooth. Stir in the corn kernels (saving about ¼ cup for the topping) and the lime juice.
  5. Spoon the filling evenly back into the crispy potato shells and top each one with the remaining Monterey Jack cheese.
  6. Return the potatoes to the oven and bake for 10–12 minutes, or until they're heated through and the cheese is melted and bubbly.
  7. Finish each loaded potato with the reserved corn, crumbled cotija cheese, fresh cilantro, and a generous drizzle of the Mexi-Ranch crema. Serve warm with fresh lime wedges for the perfect finishing squeeze. Yum Yum Get Ya Sum!®
Cheese Cilantro Corn Dinner Mexi-Ranch Dip Mix Mild Tac-O Lime Lunch Mayo Mexican/Tex-mex Potato Sour Cream

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