Fiesta Potatoes

"'I originally served this zippy filling on open-faced French rolls,' writes Socorro Kimble of Bakersfield, California. 'One day I added some of the leftover mixture to my baked potato at dinner. What a treat! No I make these rich cheesy potatoes often.'"
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30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Place potatoes in a 13-in. x 9-in. x 2-in. baking dish. With a sharp knife, cut an X in the top of each potato. Bake, uncovered, at 350 degrees F for 10 minutes or until warm. Meanwhile, combine the sour cream, ham, Parmesan, mayonnaise, chilies, salt and pepper; mix well. Fluff potato pulp with a fork. Top with ham mixture; sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.


  • Editor's Note: If using hot baked potatoes, omit the baking time before adding the topping.


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I made this recipe with a few changes. Didn't have any green chilies, so I sauteed some onion & garlic instead. LOVED this change! I also cut back on the mayo and sour cream a bit. It came out r...

This is great! I used chives and bacon bits instead of chilies and ham.. and topped with scallions and sour cream! rubbed olive oil and coarse salt on the outside.. wonderful!

This dish is promising, but seems to fail in so many ways. While tasty, it doesn't have nearly enough ham to go with the potatoes. You could probably triple the meat and be fine. The Parmesan...

I tried this at home with my sister and we both loved it! I didn't have any ham, so I just crumbled some leftover bacon, and I added a little bit of chives on top. It's a keeper! =)

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